Nellikai Arachukalakki

Arachukalakki is a distinctive dish of Palakkad Iyers.  Nellikai Arachukalakki as the name says, it has gooseberry in it. It has the unique taste of gooseberry and rich in vitamin C. You can also have this as a main course.  It is an easy recipe consisting of two steps – grinding and mixing. Hence the name arachukalakki (Arachu-grind, kalakki – mix). Nellikai Arachukalakki is a best side dish for molagushyam, mulagootal.Coconut and curd are the two main ingredients. You can also make this by adding chambakka(rose apple) or without any of these.

More interesting recipes from my blog

Thakkali Carrot thayir pachadi

Mambazha pachadi

Apple raita

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Pulikuthi Upperi

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Nellikai Arachukalakki

Niranjana Sankaranarayanan
Arachukalakki is a distinctive dish of Palakkad Iyers. This is a best side dish for molagushyam, mulagootal. You can also have this as a main course.  It is an easy recipe consisting of two steps - grinding and mixing. Hence the name arachukalakki (Arachu-grind, kalakki - mix). Coconut and curd are the two main ingredients. You can also make this by adding chambakka(rose apple) or without any of these.
Check my recipes for
Thakkali Carrot thayir pachadi
Mambazha pachadi
Apple raita
Chakka Puzhukku
Pulikuthi Upperi
Prep Time 15 mins
Total Time 15 mins
Course Side Dish
Cuisine Indian, Kerala, South Indian
Servings 2

Equipment

  • Mixie

Ingredients
  

  • 3 tbsp Grated Coconut
  • 2 ladle Sour curd
  • 1 no Green Chillies
  • 1 no Gooseberry
  • To taste Salt to taste

For Seasoning

  • 1 tsp Urad dhal
  • 1 tsp Mustard Seeds
  • few Curry Leaves
  • 1 tsp Coconut oil

Instructions
 

  • Grind the grated coconut, green chillies, gooseberry with salt. Transfer it to a vessel.
  • In a kadai, splutter mustard seeds. Once they crack, add urad dhal and curry leaves.
  • After the urad dhal turns brown, turn off the stove and pour this into coconut green chilli mixture.
  • A minute before serving, add the curd.
  • If you add this before, it will become sour.
  • The gravy should neither be too watery nor too thick.
  • You can just mix this with rice and have it with papad or some dry sabzi. Or you can also serve it as a side dish for molagootal.

Video

Keyword Arachukalakki, Pachadui, raita

INSTRUCTIONS

  • Grind the grated coconut, green chillies, gooseberry with salt. Transfer it to a vessel.
  • In a kadai, splutter mustard seeds. Once they crack, add urad dhal and curry leaves.
  • After the urad dhal turns brown, turn off the stove and pour this into coconut green chilli mixture.
  • A minute before serving, add the curd.
  • If you add this before, it will become sour.
  • The gravy should neither be too watery nor too thick.
  • You can just mix this with rice and have it with papad or some dry sabzi. Or you can also serve it as a side dish for molagootal.

 

 
 

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Comments

25th June 2013 at 6:03 PM

I’ve never heard of the rose apple… what is that exactly?



26th June 2013 at 2:45 PM

It is a bell shaped fruit with lots of medicinal effects. It has a flavour similar to snow pear. We have this in our backyard and it blossoms in summer.If you are interested to know about this more, please click the following link or search for rose apples in my blog.
http://superduperkitchen.wordpress.com/2013/05/30/chambakka-rose-water-apples/



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