Saturday, December 14, 2013



This gojju or chutney like dish is commonly made by us Konkanis. We call this "Kothambari Palle" Gojju which is the Konkani term for Coriander (also known as Cilantro)  leaves. As you know, these are commonly used in many of our recipes. Coriander has health benefits due to its having antioxidants.

This gojju is hot and sweet at the same time and makes a nice accompaniment with the main meal.
This is easily one of my favourite gojjus. Try it for yourself and I am sure you will like it.

  • Coriander leaves, 1 cup
  • Fresh Coconut Gratings, 2 tbsp
  • Roasted Byadagi Red Chillies, 3
  • Jaggery, 3 tbsp, or to taste
  • Tamarind, size of a marble
  • Salt, to taste
For seasoning:
  • Mustard seeds, 1/2 tsp
  • Curry leaves, a few
  • Oil, 1 tsp
Wash the coriander leaves thoroughly and chop them 
Grind together in a mixer, fresh coconut grating, roasted red chillies, tamarind, grated jaggery, and salt to a paste of chutney consistency, adding water as required.
Pour the chutney into a bowl
Season it with mustard seeds and curry leaves

No comments:

Post a Comment

If you have liked this recipe, I would appreciate your leaving a comment. Thank you !