What is the first thing that comes to your mind when you think of any Konkani wedding or thread ceremony lunch? It is obviously Airaawat (No, I am not talking about the white elephant ‘Airaawat’, Indra’s Chariot). It is a dish mostly prepared only for such functions. I haven’t seen people preparing it for day to day meals. But still, this is a must in the functions and absolutely loved by all. This dish has sour, sweet and spicy taste to it.
People have a lot of different recipes for this. This one is the version I got from a professional cook who cooked food during the Satyanarayan Pooja at our home. The airaawat was absolutely fantastic.
|Airaawat|| || |
- Tamarind ¼ cup (or use 2 tea spns of tamarind extract)
- Dates (Kharjoor) 8-10
- Jaggery(Sugar) 1 tea spn
- Red chillies 5-6
- Coriander leaves 4-5 strands
- Ginger 1" piece
- Grind all the ingredients to a smooth paste, add very little water if required. It should be of chutney consistency.