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by Monika

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Araitchukalakki – A No Cook Curd & Coconut Curry

Araitchukalakki means to grind and mix and this recipe is just that. Ground coconut & spices mixed with curds and served with a tadka on top. Bliss in summer!

So I am jumping into another A to Z challenge this year and this time the theme is Summer Recipes. I know it is a broad theme but this is a very busy year and I needed to go easy on myself. I am preparing myself mentally for this stretching beyond April, but I will finish this. 26 summer recipes coming to you this summer. Starting the series with Araitchukalakki a recipe I learnt from Aparna of My Diverse Kitchen.

araitchukalakki

Aparna mentioned this dish to me a while ago while we were talking of summer recipes and it was like I fell in love with the sound of it. I searched for the recipe and to read up more and predictably landed at her blog. After I read the recipe I realised my mother in law has made something similar a couple of times. A similar dish named Thambuli exists in Karnataka as well.

This is the perfect summer recipe, there is close to zero time to be spent on the stove top. Just put your rice in the rice cooker, grind coconut with spices and then mix it with curd. Do a quick tadka and you are ready to eat. It apparently is better with brined mangoes but I didn’t have them with me. As soon as those small mangoes make it to the city, I am going to make this one again. But having said that, it was perfect without it as well.

So do make this one and stay tuned for the rest of the recipes coming up. From light curries to popsicles to easy breakfasts and desserts. This series will cover everything summer!

No Cook Curd Coconut Curry

If you make any of these,  share a picture with me on Twitter, Instagram or Facebook? I would love to hear what you have to say about it.

araitchukalakki

Araitchukalakki - A No Cook Curd & Coconut Curry

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course, Main Dish
Cuisine south indian
Servings 2 servings

Ingredients
  

To be ground to a paste

  • 1/2 cup coconut freshly grated
  • 2 green chillies
  • 1 tsp jeera seeds

For the tadka

  • 2 tsps coconut oil
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 1/4 tsp asafoetida powder heeng
  • 1 dry red chilli
  • 1 sprig curry leaves

Additionally

  • 1.5 cups yogurt freshly set, thick one

Instructions
 

  • Grind together coconut, green chillies and jeera to a smooth paste using a little water if required.
  • Mix the ground paste to the curd till it is all well blended.
  • Heat oil in a small tadka pan and add mustard seeds, methi seeds and fry till they crackle. Add heeng, dry red chillies and curry leaves and sautee for 2 minutes.
  • Pour this over curd and serve with steamed rice.
Tried this recipe?Let us know how it was!

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A to Z Challenge// Dips & Sauces// Indian Curries & Sabjis// Kid-Friendly// Mains// Raita// Summer Recipes// Summer Recipes A-Z// Under 30 minutes// Vegetarian3 Comments

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Comments

  1. Shalzmojo says

    April 4, 2019 at 3:17 am

    Brined mangoes? Ok I am so so intrigued now not that this recipe is not killing me yet!! I too make a slightly different version of it; bookmarking not just this recipe but your blog to be perused for more such fantastic recipes!!

    Reply
    • monika says

      April 4, 2019 at 3:57 am

      Ha ha! I am going to post more about brined mangoes soon 🙂 And thank you

      Reply
  2. Meera Ganapathy says

    April 4, 2019 at 1:20 pm

    In coorg , we have a variation of this where grated/cut cucumber is added in the final stages of grinding. It’s called sauthe pacchadi and goes awesome with rice and a fish fry.. the whole fish kind

    Reply

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About the Author

Monika is an ex-IT person turned into a food blogger, consultant, home baker and an amateur food photographer. She loves music, writing, food, and travel, but not necessarily in that order ;)

Sin-A-Mon Tales is a canvas for her food memories. Apart from Sin -A- Mon Tales, Monika also writes for many online websites and publications. She's an avid reader and can always be found with a book in her bag, which mostly is as bright as her. She's an obsessive traveler and is always looking for the next food story. Read More…

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