Arachu Kalakki

Arachu Kalakki





1. Salted mango (Uppumanga – 1 small) OR salted or pickled goose berry/ mango – 3 – 4 pieces or to taste  (I used 4 pieces of kannimanga. You can use a little gravy if you want)

    Grated coconut – 1/2 cup

    Green chillies – 2

    Ginger – 1/4 inch, roughly chopped

2. Beaten yoghurt / butter milk – 2 cup (It shouldn’t be very sour)

3. Mustard seeds – 1/4 – 1/2 tsp

   Fenugreek seeds – 1/4 tsp

   Dry red chillies – 2, broken

   Curry leaves – 1 sprig

4. Salt – To taste


1. Grind the ingredients numbered 1 to a fine paste. Mix the ground paste with the beaten yoghurt / butter milk. Taste-check and add salt if required.

2. Heat oil in a small pan. Splutter mustards and fry dry red chilies and fenugreek seeds. The fenugreek seeds will brown in a few seconds. Switch off.  Add the curry leaves. Pour over the curry. Serve immediately with rice.

Recipe CourtesyBava Chechi


Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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