Coriander Leaves Gojju-Tambuli.

Kottambari Palle (Coriander Leaves) Gojju / Tambuli .........

Gojju or Tambuli is a typical GSB / Saraswat dish similar to chutney, but served during lunch time as a side dish. It is served sometimes with hot steaming rice or as an accompaniment with other dishes.

Clean and wash 4 cups of fresh coriander leaves and chop them coarsely. You can add the tender stems of the coriander if you like. I always add the tender stems of the coriander leaves as it adds bulk and gives an rather good aroma to the dishes.

To be ground : Grind to a fine paste 1 cup of finely grated coconut with 4 cups of coriander leaves, marble sized tamarind and 6-7 green chillies with half cup of water. When done add in ½ cup of grated jaggery and grind again till smooth. (you can add more or less jaggery depending upon individual taste). 

Remove in a large bowl and add salt to taste and mix well. Add water only if you find the paste too thick. Gojju / Tambuli are usually a bit thicker in texture. 

For Tempering : Heat 1 tblsp of oil in a small pan, when hot add 1 tsp of rai (sasam) and when they splutter add in 8-10 curry leaves. Fry for a minute and pour over the gojju / tambuli.

Gojju / Tambuli is not heated ie cooked. It is served at room temperature. So prepare the same not more than an hour before serving as the dish may turn rancid. If prepared earlier do keep it in the fridge and keep it for some time outside to come to room temperature before serving. You can serve the gojju cold also if you like, it tastes good either way. Serve as side dish with rice, roti or dosa.

Note : I have added green chillies here. But the original method uses red chilly fried in a little bit of oil. You can use any chilly you prefer.