Sunday, September 4, 2011

ARACHU KALAKKI


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.


















2 comments:

  1. Very tasty. My mother used to make with 'uppu manga'. Yum yum.

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  2. tried this chechi, came out very well...such a simple dish n really yum..we both loved it..!!

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