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
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.