“Kottambari Pallo- Harvo Tomatoche Gojju (Tambuli)/ Coriander Leaves- Raw Tomato Chutney” … A delicious KhatHa- MeetHa- TeekHa (Tangy- Sweet- Spicy) side dish that goes very well as an accompaniment to any dishes like, Dal-Chawal, roti, polo etc. as it has a tongue tickling taste that peps up one mood … Yummilicious …
** Kottambari Palle gojju ie Coriander leaves chutney which is KhatHa- MeetHa- TeekHa (Tangy- Sweet- Spicy) is a traditional dish from Konkani Saraswat Cuisine prepared with coriander leaves, spices etc. and served as side dish along with other dishes. I have prepared this in many variations adding different souring ingredients and all of them taste wonderful. This time I prepared the same with raw tomatoes as I had bought them in bulk, as I simply love adding them to dishes. The recipe does not differ much from those that are already posted and remains the same. The only change usually is with the tart agent addition to the gojju. As I have already written a lot about gojju, I will not keep repeating the same all over again, but for those who are new to GSB Konkani Saraswat Cuisine, I am sharing a common link at the bottom of this recipe and you may choose and go through those recipes that you would love, though I would urge you to try them all. I am sure all the basic ingredients ie Coriander leaves and raw tomatoes etc. are available in your vicinity as usually they are, so go ahead and try this one, you are sure to love it and so will your family.
** Here is my simple method of preparing “Kottambari Pallo- Harvo Tomatoche Gojju (Tambuli)/ Coriander Leaves- Raw Tomato Chutney” … My Style …
** Ingredients:
Coriander Leaves/ Kottambari Pallo/Dhania/ Kothimbir : 4-5 packed cups.
Coconut/ Soyi/ Nariyal : 1 cup
Raw tomatoes/ Harvo Tomato/ Kaccha Tamatar : 6-8
Kashmri Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 8-10 (fried in a little bit of oil)
Jaggery/ Goda : 75-100 gms grated (+/- depending upon individual taste)
Salt to taste/ Namak swad anusar/ meeta : 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 coriander leaves and chop them roughly. 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 raw tomatoes and cut them into small pieces. Add in about a cup of water and cook them on medium flame for a few minutes till they are cooked but not too mushy. Remove and keep it aside to cool.
** Put the coriander leaves, cooled cooked raw tomatoes along with the cooked water, coconut and red chillies that have already been fried in little bit of oil and grind to a smooth paste. Do not add excess water, just enough to grind if needed.
** Add in grated jaggery/goda and further grind to a smooth texture. Again, add in water only if necessary. Do not make the gojju too thin, the consistency should remain semi thick, you can check out the picture. Remove and add it into a bowl along with salt to taste and mix well.
** 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.
** “Kottambari Pallo- Harvo Tomatoche Gojju (Tambuli)/ Coriander Leaves- Raw Tomato Chutney” is done and ready to be served. Tastes best as side dish served along with other dishes as accompaniment. Goes well if served with roti, dosa, oondi, parotha etc. too. In fact many a times I use this chutney for Vada Pav as my hubby loves this combo.
** 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 heated 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.
** Note : The addition number of raw tomatoes, chillies and jaggery all depend on individual taste. You can make your own variations of increasing or decreasing as per individual taste. Do check out on the tomatoes for sourness before addition as they taste different in each locality.
** 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 23 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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