The word arachi means to grind and kalaki means to mix. So I'm simple terms this is a ground mix chutney. Used as an accompaniment with idli or kozhakattais and mostly accompanies lunch recipe of molagootal(a south indian gravy) and hot rice.
In South indian during summers the raw mango is preserved in salt water to be used later in different recipes. It also can be had as is with a bowl of curd rice it's almost therapeutic.. soul food.
This dish I share today is right up my list of favorites.
Ingredients
Kanni mangai - 2 small or 1 big(preserved raw mangoes)
Coconut -1cup
Green chillies -2/3
Thick buttermilk - 1 cup or little more
Tadka .. coconut oil, mustard seeds , dry red chilli and kadipatta
Method
In a mixer add the preserved mangoes, coconut and green chillies. For grinding use very little water or can use the buttermilk little.
Take the mix in a bowl add in the remaining buttermilk by adjusting the consistency. This should not be too watery or too thick.
Do a tadka of items mentioned above and mix.
Serve hot with rice or a combo of molagootal and Arachikalaki
Notes:
Preserved raw mangoes look like this
Comments