Arachu kalakki is a perfect compliment for keerai molagootal. Normally arachu kalakki is prepared using kanni mangai (mango) or nellikai (gooseberry) preserved in salt water. It can also be prepared using chenai (yam).
Here in this recipe I am using washed nellikai from the nellikai pickle.
Coconut - 1/2 cup
Gooseberry - 10-12
Green chilli - 2
Butter milk - 1 cup
Coconut oil - 1 tbsp
Mustard - 1 tsp
Fenugreek seeds - 1/2 tsp
Curry leaves - 5
De seed the gooseberry and cut it into small pieces. Grind this along with coconut and green chilli into a paste.
Mix the ground mixture with butter milk and add the required amount of salt.
Heat oil in a pan, and add the mustard seeds. when they splutter add the fenugreek seeds and immediately remove the pan from the stove as fenugreek seeds burn fast. Then add the curry leaves. Pour this garnish into the arachu kalakki.
Serve as a side dish for Keerai molagootal. It can also be mixed with rice.
Preparation time: 10 mins
Serves: 4 people