Airawat - Vidya Pai
Recipe:
What is the first thing that comes to your mind when you think of any Konkani wedding or thread ceremony lunch? Its obviously Airaawat (No, I am not talking about the white elephant ‘Airaawat’, Indra’s Chariot). Its a dish mostly prepared only for such functions. I haven’t seen people preparing it for day to day meals (may be because of tamarind, I haven’t seen any Konkani person who eats too much of tamarind. We use it in all cooking, but we use just a small amount of it). 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. i got from ayiys kitchen
Ingredients:
Tamarind 1/4 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
Method:
Grind all the ingredients to a smooth paste, add very little water if required. It should be of chutney consistency.
Recipe:
What is the first thing that comes to your mind when you think of any Konkani wedding or thread ceremony lunch? Its obviously Airaawat (No, I am not talking about the white elephant ‘Airaawat’, Indra’s Chariot). Its a dish mostly prepared only for such functions. I haven’t seen people preparing it for day to day meals (may be because of tamarind, I haven’t seen any Konkani person who eats too much of tamarind. We use it in all cooking, but we use just a small amount of it). 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. i got from ayiys kitchen
Ingredients:
Tamarind 1/4 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
Method:
Grind all the ingredients to a smooth paste, add very little water if required. It should be of chutney consistency.
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