Airavat is a special delicacy prepared with tamarind during religious feasts,temple festivities and functions like weddings and Brahmopadesham in North Canara. I have enjoyed it on various occasions but every time would forget to ask the recipe.This time when the theme was “Tamarind” in our food group I decided to prepare this dish as amma was with me and she gave me the recipe.Don’t know how this dish got its name but I assure you that it tastes heavenly and you will not stop licking your fingers.
- A Big lemon sized tamarind
- 7-8 dates (remove seeds)
- A Handful of crushed jaggery or as required
- 3-4 roasted red chillies( I use Byadgi)
- Few sprigs of coriander leaves
- Salt to taste
- A Tbsp of roasted gram dal (putani,putana,daliya dal)
- A Tsp of mustard seeds
- Few Curry leaves
- 1-2 tsp of oil
Soak- the tamarind and dates in water for 1-2 hours
Grind the soaked ingredients along with roasted chillies,jaggery,salt and coriander leaves to a smooth paste .
- Remove to a bowl and check for salt and add if required.Add water to the jar and pour it to the bowl to get a free flowing consistency.
- Heat oil and add mustard seeds,curry leaves and the roasted gram dal and fry till golden and pour over the gojju.
Delicious, finger licking tamarind gojju is ready to be relished as side dish.
- You can soak the tamarind and dates in warm water too .
- This gojju should not be spicy but sweet and tangy so use chillies accordingly.
- Garnish with coriander leaves is optional.
- You can also avoid the seasoning and serve it plain but I personally like with seasoning.