Nellikai Arachu Kalakki / Nellikkai Thayir Pachadi / Gooseberry Curd Salad
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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.
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Ingredients
- Fresh coconut gratings - 1 cup
- Green chillies - 5 nos
- nellika amla (preserved in brine in salt water) - 7 nos
- 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
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Instructions
- 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.
Notes
- Arachu kalakki or Thayir pachadi can be prepared using kanni manga (baby mango) instead of nellika (amla / Indian gooseberry)
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