Koot in Konkani is a dish with raw coconut paste. As I mentioned earlier, jackfruit dishes are very popular among Konkanis. This is one dish which has very unique taste to it.
Since the coconut paste in it is not cooked, this gets spoiled very soon. So it is usually refrigerated soon after it is prepared. In a very hot weather of summer, a cold side dish like this makes the meal heavenly. Before refrigerators became integral part of Konkani homes, the coconut was roasted well and then ground to paste. This helps to increase the lifetime of the dish by few hours :).
Suran/surn (elephant root yam) koot is also made on similar lines.
Ingredients: 2 cups raw jackfruit 1 cup fresh/frozen coconut 4-5 red chilies 1/4 tea spn tamarind extract or 2-3 pieces of tamarind 1 tea spn mustard seeds 1/4 tea spn fenugreek seeds A pinch asafoetida 4-5 curry leaves Oil Salt
Method: Cook the jackfruit pieces in cooker along with salt. Remove and discard any extra water and use only the pieces. Cool to room temperature.
Heat a little oil and fry 1/2 tea spn mustard seeds, fenugreek seeds, asafoetida. Grind with coconut, tamarind, red chilies and salt(be careful while adding salt as there is salt added to cooked jackfruit). to a smooth chutney consistency. Do not add too much water. Heat a little oil and add remaining mustard seeds. When they start popping, add curry leaves. Pour the seasoning over chutney. Now mix the jackfruit pieces. Refrigerate it. Serve as a side dish with rice and some dal .
Serves : 3-4 Preparation time : 30mins.
I am not sure why I haven’t posted this dish so far. This is one of the most loved dishes at my home. I don’t know if anyone is aware of the ‘lemon saru – varn ‘ combination.
Aayi always prepares either this saru or kokum kadi when she makes varn . Varn is quite bland in taste, so this saru gives the sweet and sour taste to it. Some of our guests did not understand this combination when she served rice, poured some varn on top and then saru on top. Since we are so used to the combination, we now feel the meal is incomplete if one of the two is not prepared. Try the combination once to know the taste. But for those who do not know the combination, this can be served on its own with rice.
Ingredients: 1/2 cup fresh/frozen coconut Ghee 3/4 tea spn mustard seeds A pinch asafoetida 2 green chilies 1-2 tea spn jaggery(as per taste) 2 tea spn lemon juice Salt
Method: Heat ghee and fry mustard seeds(take care not to burn). When they start popping, add asafoetida, green chilies. When it comes to room temperature. Grind this with coconut and jaggery to a smooth paste. Mix salt and lemon juice. This is served as it is with rice. At my home this is served along with rice and varn -While serving, rice and 1 big spoon of varn . On top of it, pour 1 big spoon of saru . The bland and spicy taste of varn is well complimented by sweet and sour taste of saru creating a heavenly combination.
Serves : 2 Preparation time : 10mins.
