Koot in Konkani is a dish with raw coconut paste. As I mentioned earlier, jackfruit dishes are very popular among Konkanis. This is one dish which has very unique taste to it.
Since the coconut paste in it is not cooked, this gets spoiled very soon. So it is usually refrigerated soon after it is prepared. In a very hot weather of summer, a cold side dish like this makes the meal heavenly. Before refrigerators became integral part of Konkani homes, the coconut was roasted well and then ground to paste. This helps to increase the lifetime of the dish by few hours :).
Suran/surn (elephant root yam) koot is also made on similar lines.
2 cups raw jackfruit
1 cup fresh/frozen coconut
4-5 red chilies
1/4 tea spn tamarind extract or 2-3 pieces of tamarind
1 tea spn mustard seeds
1/4 tea spn fenugreek seeds
A pinch asafoetida
4-5 curry leaves
Cook the jackfruit pieces in cooker along with salt. Remove and discard any extra water and use only the pieces. Cool to room temperature.
Heat a little oil and fry 1/2 tea spn mustard seeds, fenugreek seeds, asafoetida. Grind with coconut, tamarind, red chilies and salt(be careful while adding salt as there is salt added to cooked jackfruit). to a smooth chutney consistency. Do not add too much water.
Heat a little oil and add remaining mustard seeds. When they start popping, add curry leaves. Pour the seasoning over chutney.
Now mix the jackfruit pieces. Refrigerate it.
Serve as a side dish with rice and some dal.
Serves : 3-4
Preparation time : 30mins.