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Arachu Kalakki

Arachu kalakki is a curd based gravy prepared using kanni manga (mango) or nellika (gooseberry) preserved in brine (salt water) or chenai (yam) ground with green chillies, ginger and coconut and tempered with mustard seeds, red chillies and curry leaves.

This is a simple and tweaked version of the traditional arachu kalakki cooked without using mango, gooseberry or yam.


Grated coconut - 1/4 cup
Green chillies - 4 to 5
Ginger - 1" piece
Tamarind paste - 1 tsp
Curd - 4 to 5 tbsp
Salt - to taste

For Tempering/Tadka:
Mustard seeds - 1 tsp
Red chillies - 2, halved
Asafoetida - a pinch
Curry leaves - few
Oil - 1 tsp


1. Grind together coconut, green chillies ginger and tamarind paste to a smooth paste. Add curd, little water, salt and mix well.

2. In a tadka pan, heat oil and add mustard seeds. When it crackles, add red chillies, asafoetida and curry leaves. Pour over the arachu kalakki and mix.

Serve with rice.


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