This is the simplest of all curries. The taste is best when fresh and the cooking time is hardly 5 minutes. I usually keep all the ingredients ready and make the arachu kalakki while the other dishes are being heated to be served.
INGREDIENTS
1. Pickled mango/gooseberry - 3 or 4 pieces (kaduku mangaa, aavakkaai, nellikka achaar , anything can be used)
2. Grated coconut - ½ cup
3. Butter milk - 2 cups
4. Ginger - 1 small piece
5. Dried red chilly - 2
6. Salt
7. Coconut oil - 1 tea spoon
8. Mustard seeds - ½ tea sp
9. Fenugreek seeds - ¼ tea spoon
10. Curry leaves - 1 sprig
METHOD
Grind coconut, mango/gooseberry, 1 red chilly and ginger. Add this to the buttermilk. Add water to get a not too thin consistency (like pulissery) Check for salt. The pickled mango /gooseberry already has salt in it . Add more if required.
Heat oil in a small pan and splutter the mustard seeds. Add fenugreek seeds, then the remaining 1 red chilly (cut into 2 or 3) and curry leaves. Fry and pour into the butter milk.
Very tasty. My mother used to make with 'uppu manga'. Yum yum.
ReplyDeletetried this chechi, came out very well...such a simple dish n really yum..we both loved it..!!
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