Instructions: In the states of Maharashtra Karnataka and Goa along the western Konkan coast of India lives a community of people called the Konkani Saraswats. Being a coastal people their cuisine is studded with coconut fish rice and mangoes. Saraswat food id fragrant and superbly balanced withcomplementary textures and flavours. Known for their variety Saraswat feasts must be seen to be believed. It is not surprising that Saraswat or Konkani food is becoming increasingly popular in restaurants all over India. As it is still relatively unknown gourmets will have the pleasure of discovering its mysterious secrets.

Appearance and taste
The mixture is a light brown fine powder with an aroma reminiscent of wood smoke that enhances the flavour of food as grilling does to meat on a barbecue. The taste is hot with a slightly bitter ahertaste. It is alays used in conjunction with tamarind.

Buying and storing
Kholombo powder is only available in very select Konkani shops and there are few if any outside India. Therefore it is necessary to make the blend at home. Make small quantities and store in a dry airtight container.

Culinary uses
It is used to flavour pulses rice and vegetables and is added along with the main ingredient.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.