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!
Ingredients
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.
Method
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.
Arachukalaki
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.
Sujatas Recipes 