NELLIKAI ARACHU KALAKKI / NELLIKKAI THAYIR PACHADI / GOOSEBERRY CURD SALAD

Arachukalaki is a traditional Kerala recipe. Arachu kalakki or Thayir pachadi is a curd based gravy prepared using kanni manga (baby mango) or nellika (amla / Indian gooseberry) preserved in brine (salt water) or chenai (yam) ground with green chillies, and coconut, tempered with mustard seeds, red chillies and curry leaves. This is served with white rice,  idlis, sevai(rice noodles). In Tamilnadu  this is called Nellikai Thayir Pachadi, where fresh gooseberries  are used.   This is an another easy one and a two in one recipe can be used for breakfast and lunch.Cooking is not needed.

INGREDIENTS

Fresh coconut gratings                                        - 1 cup

Green chillies                                                            - 5 nos

Kanni manga (mango) or nellika (amla)

(preserved in brine in salt water)                    - 7 nos
                                                                                          (deseeded and chopped)

Salt                                                                               - add less
( if you are using brined gooseberry or mango use less salt.) 

Fresh beaten curds                                               - ½ cup

Small onions                                                           - 2 nos (optional)

FOR SEASONING

Coconut oil                                                - 1 tbsp

Mustard seeds                                            - ½ tsp

Methi seeds                                                - ¼ tsp

Red chillies                                                - 2 nos

Curry leaves                                              - 1 sprig

METHOD

In a mixer jar add amla, coconut gratings, green chillies, small onions and  two tablespoons of water and grind to a smooth paste.

Mix well with the beaten curd.

Season with mustard seeds, methi seeds, red chillies and curry leaves.

Serve with white rice, rice noodles, idlis etc.