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.

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.