April 9, 2010

Maangai Araitchukalakki (Brined Mangoes In A Spicy Coconut-Yogurt Gravy)


I was just looking through my posts here this past month and realized that it is happening again. My blog is in grave danger of losing its identity and becoming a baking blog! Everything in my virtual and diverse kitchen is becoming less diverse and more “oven-centric”.
This isn’t because I have been baking more than usual or cooking any less. Its just that the food that I have taken pictures of (and so can blog about), recently, all seems to be stuff from my oven.
You will probably continue to see more goodies from my oven this month and the next, as I have to clear my drafts.




But for now, I present the “maangai araitchukalakki”. Given that it’s a mouthful to pronounce, you would have deduced that this is part of my traditional Palakkad Iyer fare. “Maangai” means mango and “araitchukalakki” means to grind and mix well and that really is all there is to this dish.

Most of our traditional everyday cooking is very simple and this dish is perhaps, one of the easiest to make. It doesn’t involve any cooking, just grinding and mixing.
Of course, you need the one magic ingredient which is the “kanni maanagai” (baby mangoes in brine).
The mangoes are ground to a fine paste with coconut and green chillies and mixed up with thick curd (yogurt) to make a sort of coconut chutney-like gravy. Tempering with spices is all that’s needed to finish the preparation.

An araitchukalakki can be made without the brined baby mangoes and does taste very good, but the mango takes this dish to another level entirely. Yet another version of this preparation uses “chenai” (elephant yam), but requires the vegetable to be cooked before it is ground with the other slightly different set of ingredients.
“Nellikkai” (Indian gooseberry) preserved in brine is also used to make yet another type of araitchukalakki.

The summer has just arrived here, but it is so hot with the average temperatures about 5C above what it should be at this time of the year! The last thing anyone would want is to spend too much time in an even hotter kitchen.

This araitchukalakki is just the thing for these kinds of days, or when you’re feeling a little lazy but the cooking needs to be done. Yogurt is the main ingredient in this dish which makes it light and cooling in nature, just right for the heat of summer.



Ingredients:


2 to 3 brined baby mangoes

1 cup freshly grated coconut

2 to 3 green chillies (adjust as required)

3 cups thick fresh yogurt

salt to taste

2 tsp oil

1 1/2 tsp mustard seeds

3/4 tsp fenugreek seeds

1 1/2 tsp black gram lentils (urad dal)

1/4 tsp asafetida powder

1 or dried red chillies

a sprig of curry leaves



Method:


Remove the mangoes from the brine and cut them each in half (including the soft seed) and grind them with the green chillies and coconut, adding just enough water, into a fine paste.

Add this paste and salt to the yogurt and mix well. Remember the mangoes have been preserved in brine and add the salt accordingly.

The coconut-yogurt paste should be the consistency of a thickish gravy and will resemble a coconut chutney. Taste-wise, it should be slightly spicy with a slight tang from the mangoes.
If you are not serving this immediately, you may refrigerate it.

Just before serving, heat the oil in a small pan and add the mustard seeds. When they splutter add the lentils and and stir a couple of times till they start becoming golden. Break the red chillies into 2 or 3 and add them to the oil. Now add the fenugreek seeds and the asafetida powder and stir a couple of times. Do not let the fenugreek seeds brown too much.

Take the oil and spices off the heat, add the curry leaves, mix once again, and pour this oil-spice mixture into the araitchukalakki.

Serve with warm rice, a vegetable side dish and pappads/ sun-dried fritters (appalam or karuvadam). Araitchukalakki is also served as a side dish along with this or this molagootal and rice.

This recipe serves 3 to 4.


And onto another matter related to food, food bloggers and foodblogs.
Srivalli of Cooking 4 All Seasons is organising a Food Blogger Meet at Chennai, for Indian food bloggers.

Details of the event :


Where: Chennai, India

When: 9th May (Sunday), 2010 at 3:00 pm

Who can attend: Any Food blogger

If you would be interested in being a part of this meet and for further details, please contact her or leave a comment on her blog at this post, so that she would have an idea of how many bloggers are likely to be there.
The last date to confirm attendance is April 20th 2010.


13 comments:

Nithya said...

Looks yummm :)

Asha said...

mmm... I cud have some of that now!!
haha.. I know what you mean about the blog being run over by a theme when you intend variety :)) But i love your baked dishes .. so ain't complaining :DD

Priya said...

Thats a tempting curry...looks fabulous..

simply.food said...

This is avery new dish to me ,Sounds very unique and delicious.

Rambling Tart said...

Oh this sounds wonderful, Aparna! If only we were having hot weather to enjoy it in. :-) I'm FREEZING! :-)

Y said...

Looks delicious, but you know what, there's definitely nothing wrong with being a baking blog ;PP

Sumi said...

simple and plesant recipe..like to try it out sometime

Srivalli said...

Lovely picture..even I don't mind checking out your baked goods..:)..thanks for the mention, hope ppl sign in!

Priya said...

lovely recipe.. very delicious:)

Cynthia said...

Blogs evolve, I know what you mean :)

Jayashree said...

I love this with keera molagoottal.

Cham said...

I like the name of this dish but never tasted one yet! Thanks for sharing such a traditionnal dish!

Avanika [YumsiliciousBakes] said...

I, for one, was happy about the evolution to a baking blog :P