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Monday, June 6, 2016

VADUMANGAI PACHADI / ARACHU KALAKKI

HOW TO MAKE VADUMANGAI PACHADI, HOW TO MAKE ARACHU KALAKKI

This traditional pachadi is a quick and tasty pachadi, popularly known as "azhugamanga pachadi", again NOT with the rotten mangoes as the name says, but with brined baby mangoes or soft old maavadu/vadu mangai which has lost its crunchiness in a year. It is usually served as a side dish with South Indian thali. This is a traditional Tanjore brahmin recipe . It is called as 'arachu kalakki' in Kerala. Click here for Vadumangai thogayal (azhugamanga thogayal) 

INGREDIENTS:

Vadumangai / Tender mangoes in brine - 8
Green chillies - 1 or 2
Grated coconut - 1/4 cup
Thick curds - 1 cup
Salt - if needed

To temper:
Oil / Coconut oil - 1 teaspoon
Mustard seeds - 1/4 teaspoon
Dry red chillies -1

METHOD:

Whisk curd smoothly. Take maavadu or brined mangoes, grind with chillies, coconut to a paste. Add it to the curd alongwith very little salt if necessary (brined mangoes have salt in it). Mix well and temper with the given ingredients. Curry leaves can also be added for tempering.

Serve as a side dish with South Indian thali. You can also have it with hot steamed rice with fried appalam or pappadam. 



NOTE: You can also make this with brined amla or cooked and mashed yam.
The seeds of baby mangoes have medicinal benefits. So it is not necessary to remove the seeds. However, you can remove the seeds if if it is big and not so tender. 

2 comments :

  1. Looks superb...I can imagine how amazing it would taste and mouthwatering here

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