Posts Tagged ‘Mango Pachaci’

Arachu Kalakki- The 5 minute Kerala Sauce/Chutney

Sunday, August 29th, 2010

Looking at the picture without the title, you’d think it is some kinda soup right? But it is the simplest and flavorful- spicy-tangy sauce called arachu kalakki, usually made to go with molagootal in pakalad families. It’s super simple, arachu means grind, kalakki means mix..and that’s it!

Now since I grew up in Tamilnadu, my mom makes something similar with mango called azugina manga pachadi (almost rotten mango pickle chutney), the speciality of the recipe is the really ripe and soft mangoes in mango pickle(mavadu), mixed with chilies and yogurt which makes a wonderful side dish from lemon rice to adais.

There is not much of a difference between arachu kalakki and the mango pachadi my mom makes. Only thing is that arachu kalakki may or may not need mangoes(depends on your taste) while the main ingredient in pachadi is mango from the pickled mavadus. You gotta use only mavadu pickle, not avakkai mango pickle.

Looking for something that you can make out of nothing? Then this is your chutney/sauce. Pair it with milagootal, kootu, coconut rice, lemon rice or even as a raitha.

Let’s start the clock and look and the ingredients shall we?

Ingredients:

Medium size mango from mavadu pickle(very soft and ripe mango) – 1-2 pieces (you can leave it out using plain yogurt)
Red chilies- 4
Ginger- 1/2″ piece
Coconut- 4 tbsp
Sour yogurt- 1 cup
Tamarind paste- a dash, less than 1/4 tsp
Salt to taste

Method:

The first minute mark:
Chop the mango pickle in to two, add red chilies, salt, ginger,tamarind paste, coconut to the blender. Make a coarse paste.

Second minute:
Add half the yogurt, blend the ingredients to a thick, smooth paste, add the rest of the yogurt and beat well.

Third minute:
Transfer to a bowl..Hah! See you don’t even need 5 minutes!

Tempering is optional, you can use cumin or mustard seeds and curry leaves. But this tastes good on its own.

Note:

If the yogurt is really sour, you do not need the tamarind paste. Have a taste and alter the recipe according to your taste, make it more tangy or spicy or with more coconut or more yogurt. This almost tastes like the gravy of aviyal, but without adding vegetables or even cooking it!

If you do not have mango pickle(vadu mango), use peeled and cubed mango slices(1 or 2). Check the salt, as pickled mangoes already have salt in them.

Since this sauce is made with leftover yogurt/pickle, this is my entry for PJ’s Scrumptious delights from Left over’s event.