Maharashtra is an amalgamation of individuals, cultures, weather conditions and meals habbits. The meals eaten within the state are distinctive in their very own methods and are additionally impressed by the states that encompass our borders. Right here we take a look at some widespread and not-so-well identified meals gadgets which might be eaten by the Maharashtrian individuals.
Widespread facet dishes in a Maharashtrian plate embrace fried or steamed savouries resembling kothambir wadi, aluwadi, suralichi wadi (khandvi). Completely different pakoras are made with greens. Batata wada and sabudana wada are additionally a mainstay of Maharashtrian cusines. Particular point out for ajwain leaves and sponge gourd bhaji.
Maharashtrians put together and devour two kinds of chutneys whereas consuming their meals – moist (which might be principally made with coconut or greens like coriander, mint, tamarind, jaggery, inexperienced or pink tomatoes, and chillies) and dry chutneys (which might be made with nuts and seeds resembling peanuts, garlic, coconut, flaxseeds, niger seeds, sesame seeds or curry leaves).
Not one to waste any a part of the fruit or vegetable, in addition they make chutneys from vegetable peels in Maharashtrian properties. For example, dodakyachya shiranchi (ridge gourd peel) chutney and dudhi aani bhopalyachya (bottle gourd and pumpkin peel) chutney. Probably the most widespread chutneys in Maharashtra is thecha, which is a hand pounded, coarse chutney constructed from a mix of chillies, garlic, peanuts and spices that have been roasted on the tava. This spicy chutney will be eaten with easy, home-cooked preparations of dal-chawal, bhakri and bhaaji or as a marinade on meats or fish.
Provided to the Gods throughout the pooja and later as a prasad, Panchamrut is a mixture of 5 meals. There are two variants – candy and savoury. The candy combine is constructed from ghee, curd, honey, sugar and milk whereas the savoury one is made with peanuts, coconut, sesame seeds, tamarind, jaggery and spices.
In Sanskrit, panch means 5 and amrut means immortal nectar of Gods. The candy panchamrut is often eaten as prasad whereas the savoury one is ready on festive events like Gudi Padwa, Ganpati Gauri, weddings, and many others. Due to the substances, this dish is filled with minerals, wholesome fat and nutritional vitamins.
Produced from the extract of the Kokum fruit or kokum agal, sol kadhi is a creamy, pinkish-white drink often made throughout the summer season and served when company enter house after bearing the summer season solar. To arrange sol kadi, coconut milk is added to the kokum agal together with inexperienced chillies, tender coriander stalks, salt (garlic is non-compulsory). It acts as a great digestive, helps remedy acidity and cools down the physique when you might have eaten spicy meals. It additionally wealthy in vitamins and antioxidants.
Much like salads, koshimbir is a facet dish that’s ready simply earlier than serving a meal as a way to retain the freshness and crunch of the greens. Whereas there are lots of kinds of koshimbir, the commonest one is the khamang kakdi that’s made utilizing grated cucumber, chillies, mint, coriander, peanuts, curd and a squeeze of lemon juice, sprinkled with salt.
Different koshimbir varieties embrace carrot, tomato, pumpkin, potato, sponge gourd, beetroot, radish and cabbage. Meals just like the tender stem of the banana and colocasia leaves, radish leaves, guava and pumpkin flowers are used.
Inputs from Siddhart Purohit, founder, Aazol and Aparna Karandikar, house chef and meals blogger