“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:
- First grind all the ingredients mentioned under “for grinding” into a fine paste adding very little water. Transfer it into a bowl.
- 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.
- Finaly add all the chopped ingredients mentioned under “For Garnish” into the bowl and mix well.
- 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.
