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.
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!
Araitchukalakki - A No Cook Curd & Coconut Curry
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
- 1.5 cups yogurt freshly set, thick one
- 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.