“Kothambari Pallo-Ambado Gojju (Coriander Leaves-Hogplum Sweet Tambuli/Chutney)" … A traditional dish from Konkani Saraswat Cuisine prepared with coriander leaves and served as side dish along with other dishes … I tweaked a bit and added hogplums/ambado instead of tamarind as they are plenty in season and it tastes really wonderful … Yummilicious ….
** Kottambari Palle Gojju or Tambuli is a traditional GSB / Konkani Saraswat dish similar to chutney, but is on the sweeter side and served during lunch at time as a side dish. It is served sometime with hot steaming rice, but by and large is served as it is. It goes well with dosa or Idly too. A simple dish but a healthy one, do try out this dish when coriander leaves are available in plenty and relish it with your family and friends. This chutney sort of dish is usually prepared with coriander leaves along with jaggery, coconut and tamarind but you can use any vegetable with a tart taste for the same too. In southern parts when Bimbul is available in plenty, people add on the same after cooking it a little bit. I have prepared and posted this gojju using tamarind and raw mangoes before and this time I have used hogplum. Do try out this dish if hogplums are available in your vicinity. Without running into much details I am sharing the recipe below and also the links to the previous ones. I am also sharing a common link to gojjus of different varieties, do check them out and prepare that which appeals to you.
** Here is my simple method of preparing “Kothambari Pallo- Ambado Gojju (Coriander Leaves- Hogplum Sweet Tambuli/Chutney)" … My Style …
** Ingredients:
Coriander Leaves/Kottambari Pallo/Dhania/Kothimbir : 4-5 packed cups.
Ambado/Hogplums : 6-8
Coconut/Soyi : 1 cup
Green Chillies/Tarni Mirsanga/Hirwi Mirchi : 8-10 (+/- depending upon individual taste)
Jaggery/Goda : 75-100 gms grated (+/- depending upon individual taste)
Salt/Namak : a large pinch
** For Tempering/Seasoning :
Oil : 1 tsp
Mustard seeds/Rai/Sasam) : 1 tsp
Curry Leaves/Kadipatta/Karbevu : 10-12 fresh ones.
** Clean, pick and wash about coriander leaves (Kottambari Pallo/Dhania/Kothimbir) and chop them finely. You can add the tender stems of the coriander too, I do add them on. Keep this ready aside.
** Wash and slice off the stem edge portion of ambado/hogplum and then slice the side as much as possible. Now add the slices and the inner seeds along with about a cup of water in pressure cooker and pan and cook on medium heat to 3 whistles. Remove and keep it aside for the pressure to fall on its own. Once you are able to open the lid, do so and allow it cool down. Once it has cooled down, remove as much as possible the fleshly portion available on the seed and keep aside the seeds.
** Now add in all the cooked ambado/hogplum (do not add the inner seed) slices along with the water into mixer grinder with the coriander leaves, coconut, green chillies and grind to a very smooth paste. Add in grated jaggery/goda and further grind to a smooth texture. Add in water if necessary, however do not make the gojju too thin, the consistency should remain semi thick. Remove and add it into a bowl, add a large pinch of salt, mix well and keep it aside.
** For Tempering/Seasoning : Heat oil in a small pan, when hot lower the heat to medium and add in mustard seeds, when it begins to splutter add in curry leaves and fry for a few seconds. Remove and pour over the gojju, cover and keep it aside for the flavors to seep in well.
** “Kothambari Pallo-Ambado Gojju (Coriander Leaves- Hogplum Sweet Tambuli/Chutney)" is done and ready to be served. Tastes best as side dish served along with other dishes as accompaniment. We GSB’s usually prepare this during festive occasion and serve it along with other dishes in thali, and it tastes awesome to eat in between meals as it tickles the tastes buds, making the lunch that much more tastier. Do try this delicious dish and enjoy with family and friends. You can even relish it with chapatti or apply it on bread slices, tastes yumz.
** Note : Gojju/Tambuli is not heat and is served at room temperature. So prepare the same not more than an hour before serving as the dish may otherwise 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 too, it tastes very good. Serve as side dish with rice, roti or dosa.
** For the traditional “Coriander Leaves Gojju” Recipe, Please follow the link given below …
** For the “Coriander Leaves-Raw Mango Gojju” Recipe, Please follow the link given below …
** There are many more varieties of “Gojju/Tambuli” in my Blog. I am sharing a common link to the same, you may please check them out and prepare that which appeals to you and your family ….
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 22 K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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