Ambuli ghalnu Kottambari palle Gojju / Raw Mango + Coriander leaves Gojju...........
Gojju is a semi thick dish served as an accompaniment during lunch time as it goes very well with rice too. You can serve this both at room temperature or cold. Both ways it tastes tasty. Mangoes are high in Vitamin C and good for health. It is available during summer months in India in abundance. Many items are prepared out of both Ripe and Raw Mangoes. This dish is prepared with raw mangoes. I always use Totapuri variety Mango for this dish beccause the inner flesh of the mango is firm and also it is not very sour in taste.
For grinding : Grind to a very smooth paste 3 cups of cleaned, washed and roughly chopped fresh green coriander leaves with 5-6 green chillies (plus of minus as per individual taste), a tablespoon of jeera and 3/4 cup of freshly grated coconut. Remove and keep aside.
Wash and wipe one large sized Totapuri Mango. Cut the two sides of the mango into slices lengthwise as close to the inner seed as possible. Then cut it again into strips lengthwise. Put these mango strips in a vessel, add one cup of water and bring to a boil, lower heat and let the mango pieces cook. When 75% done add in a cup of jaggery, mix well and let cook for a few minutes till the jaggery melts.
Add the ground coriander paste to this and mix well. Add water if necessary to bring to thick consistency. This gravy of this dish should be kept on thicker side. Add salt to taste and bring to a boil. Remove immediately from fire and keep aside.
For Tempering : Heat oil in a small pan, when hot add in a tsp of rai (sasam) and when it splutters, add a tsp of hing powder and 8-10 fresh curry leaves. Mix well and pour it over the curry.
Let the curry cool completely before serving. You can keep it in the fridge and serve it cold too. It tastes awesome. Serve this gojju (cold / room temperature) as a side dish during summer months with lunch. It is good to beat the heat as it is cool on the stomach.