Here, I introduce a dish that epitomizes the distinctive flavour of Palakkad. Arachukalaki is a side dish that can be used with almost any kootans such as a Moolagotal. In my view it can also be used as a dip for many modern fast foods. The dish carries that wonderful punch of spice and sourness that will get your taste buds craving for more!


Preserved Raw mango—         1

Green chili—                           2

Grated coconut—                  4 tbsp

Curd—                                    ½ cup

Mustard seeds—                  ¾ tsp

Methi seeds—                       ¼ tsp

Salt—                                     ¼ tsp

Oil—                                      1tsp.


For preserved mango. Take medium sized raw mango, wash it well. Place the mango in a glass bottle, add rock salt close the bottle and give it a good shake. In a week’s time you will find the mango has shrunk with salt water. This is preserved mango, ready to use all through the year.

You can preserve gooseberry / nellikai in the same manner.


Remove the seed of the mango, cut it into pieces. Grind together mango, green chilis, coconut, ¼ tsp of mustard. Add curd to get a consistency of a raita. Heat oil , add the mustard seeds, when it splutter add the methi seeds. Add this to the ready Arachukalkai.

Your mangai arachukalaki is ready.

Substitute mangai for nellikai to have nellika arachukalaki.

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