Nellikkai Aracha Kalaki

This recipe is posted on demand, for my brother Sriram...

Nellikai used is in this recipe are the larger vareity (Amla / goose berry). This is like a spicy raita or Mor Kuzhambu and a traditional item in Kerala cuisine. "Aracha" means "to grind" and " Kalaki" is to mix. The combination of coconut, green chillies and nellikai alongwith curd imparts special taste to this recipe.

Ingredients :

Nellikkai - 5 /6 ( deseeded and cut in to pieces)
Dessicated cocount - 2 tbsp
Green chillies - 4-5
Asafoetida - 1 tsp
Salt
Thick Curd - 1 cup

For seasoning : Oil, Mustard Seeds & Curry Leaves

Method :

1. In a blender, add nellikai, green chillies, asafoetida and grind it coarsely.
2. Now toss in the coconut and just blend it for 2 seconds.
3. Take this mixture out and mix well with the curds alongwith salt.
4. Do the seasoning.
5. The trick of this recipe is to keep the aracha kalakki coarse and the curd should not be too sour. If need be, you can add a small pinch of sugar for balancing out.