Discussion in 'Recipe Central' started by iyerviji, Feb 28, 2020.
,Arachukalakki and Rasam
Combination bhesha errukku.. Milagootal with arachukalakki is heaven...
I can smell the Tadka from here...,
@iyerviji sends me to lookup new things every time !!
Learnt what this Arachu Kalakki is-- two words Grind and Mix in sequence put together into one word. From the description, it appears to be a chutney mixed with yoghurt. Clever!!
Arachukalaki is a distinctive side dish of Palakkad Iyers. It is a curd based side dish for our mild kootans like Molagootal and Mulagutiam. You could call it maybe a Palakkad Raita. The name arachu kalaki exactly translates to the procedure of how this dish is made: Arachu meaning grind and kalaki meaning mix. This is a really simple dish.
In olden days, seasonal fruits like gooseberries or nellikai in Tamil, mangoes or mangai in Tamil etc would be preserved in brine in large bharanis (big porcelain vessels) for the entire year. Whenever one felt like having a nellikai or mangai – there it was always available. My mother-in-law still follows the tradition. So this winter when the gooseberries were readily available in the market, she bought a Kg of them and preserved it in brine. Today we made arachukalaki out of these preserved gooseberries. So, here’s how arachukalaki is made: LINK
That Milagootal is one other thing that I learnt.
Thanks for the detailed info about arachkalakki. We have also bought more than one kilo nellikkai and have put salt and kept. Have made some thoku out of it and also some pickle
Rest have kept to make arachu kalakki or pickle when needed. If you have nellikkai and then drink water it tastes very nice