Arachu Kalakki

 

 

 

Ingredients

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

Method

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 Courtesy – Bava Chechi