Airaawat

Airaawat
Airaawat

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
5.0 from 1 reviews
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Prep time:
Total time:
Serves: 5
An essential condiment in many Konkani weddings and functions. A sweetish spicy chutney
Ingredients
  • 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
  • Salt
Instructions
  1. Grind all the ingredients to a smooth paste, add very little water if required. It should be of chutney consistency.

 

 

12 Comments for “Airaawat”

Shilpa

says:

Thanks Vineela.
Vitz, it took me a long time to post this, because I was searching for date. everytime I went to market, i forgot to buy it :D.
D, its served as a side dish with rice in the Konkani functions.

Chetna

says:

The malayalis make their “puli inji” which is somewhat similar but they add finely chopped fresh ginger, onion, green chilliescoriander leaves and then temper this with mustard, curry leaves and red chilles. My mom learnt this from one of her malayali friends and always made this with simple vegetable pulao on a Sunday…yummmmmmmmmm!!

Susan Kalyanpur

says:

in re: Tamarind
I’ve only ever used the dried fruit, free of its husky skin, all wadded up – strings, seeds, and all – and sold by the kilo. But there is also this thick, smooth tamarind extract available in the U.S. When I made airaawat in my KSB mother-in-law’s house, we soaked the tamarind in warm water and then worked the two fruits together by squeezing them and squishing them by hand. This working them is what caused them to thicken up so nicely. I’m not sure, then, what you mean by a 1/4 cup of tamarind. Is the 2 tsps of extract this very thick paste that is now sold?

Shilpa: Yes. Traditionally the tamarind fruit is used and ground to a fine paste. So about 1/4 cup is used. You can just use 1-2 tea spns of thick extract.

savitha

says:

Namaste,
Glad to find your website n recipes. Thanks.
Please add few pictures to this recipe. It just makes it colourful and inspiring. 🙂
The seasonal dish ( I dont know the name in Konkani) but with Mango fruit peeled and added with pulp n seed + pepper + jaggery… what is that called ? kindly add a recipe of that dish.

Appreciate your efforts.
From Smt. Savitha

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