Jump to Recipe Jump to Video Print Recipe

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

Chakka Puzhukku

Pulikuthi Upperi

Pin this Recipe

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

Print Recipe Pin Recipe

Prep Time 15

Total Time 15

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.

Tried this recipe? Pl tag me on Pinterest, Instagram, Facebook, Twitter.

Also Subscribe my YouTube channel for more videos

Thank you !!

Please follow and like us:

9 Comments

Author

Niranjana Sankaranarayanan

Hello and Welcome to Super duper kitchen- Niranjana’s Yummy yummy recipes. I am Niranjana Sankaranarayanan, writer, photographer and videographer behind this website. Born & raised in a small town Mettupalayam in Tamilnadu, I am a Biotechnologist by qualification. I have a great interest for cooking, drawing and singing. Everybody has a passion and I am here because I love to try cooking something new and share with the world.

Nellikai Arachukalakki