Sunday, September 28, 2014

Airaawat

“Airaawat” is a very tasty chutney and this is not to be confused with the white elephant of Indra ! 

During the recent Ganesh festival celebrations at our ancestral home in Katapady (Udupi district), as usual, I was going around to see what new dishes the cook is churning out this time. He drew my attention to “Airaawat” which was in the process of completion. This was something new to me but looked simple and good. He rattled off the ingredients and the method. I mentally made a note of it. He also told me that there are different versions to this recipe.

So naturally, after the “pooja” and the “aarti” as we all sat for the sumptuous lunch prasad, I was looking forward to this new item to be served. As soon as it was served, I quickly had a taste of it. I loved it! It was a perfect blend of three tastes – sweet, sour and spicy and the crunchiness of the chopped ingredients (ginger, chilies and coriander leaves) leave a wonderful taste in the mouth. Try it out and see it for yourself.

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Ingredients

For grinding


Grated Coconut
1/2 cup
Dry red chilies
3-4
Tamarind
1 lemon (small) size ball
Jaggery powder
About 4-5 tsps
Salt
As per taste
For tempering


Oil
1-2 tsps
Mustard seeds
1 tsp
Curry leaves
1 sprig
For Garnishing


Finely chopped coriander leaves
1 small bunch
Finely chopped green chilies
1
Finely chopped fresh ginger
1 inch piece



Method:

  1. First grind all the ingredients mentioned under “for grinding” into a fine paste adding very little water. Transfer it into a bowl.
  2. Next heat a tempering pan and oil and mustard seeds. When the mustard seeds starts spluttering and the curry leaves. Give it stir and pour the contents into the bowl contiaining the ground paste.
  3. Finaly add all the chopped ingredients mentioned under “For Garnish” into the bowl and mix well.
  4. Airaawat is now ready to be served.

                                     

Preparation time : 25 mins
Cooking time : about 3-4 mins
Serves : 3-4 persons

Note:
  • This can be eaten with idli or dosa or even as an accompaniment to rice and daal or curd rice.
  • During the festival, I had this with "Khotto" (Idli made in jackfruit leaves). 
  • The chopped items for garnish should be mixed just before serving to preserve the crunchiness of ginger, green chilies and coriander leaves. 




19 comments:

  1. Looks like a flavorful chutney...

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  2. I call it coconut chutney, just perfect for veg meals and also with tosai. Looks so inviting and power packed.

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  3. Sounds delicious and addictive for sure.

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  4. I can have this flavourful chutney with dosas everyday without fuss.

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  5. wow ..nice to know traditional yummy airawat....

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  6. Wow...I had never heard of this recipe. Thanks for the info. Looks chatpata so i am going to try it. Have a nice day.

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  7. I like the fresh garnishing and the nice crunchy taste from it, chutney looks delicious..

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  8. Authentic and delicious airawaat.......looks tempting!

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  9. I haven't tried with jaggery in my coconut chutney rest of ingredients I use it, thanks for sharing I will try it.

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  10. Looks amazing. Bookmarking recipe

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  11. adding jaggery is a new one, will try.tempting.

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  12. Tempting chutney with new combination,would love to give it a try

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  13. Delicious & inviting chutney....................will try soon.
    www.shobhapink.blogspot.in

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