"Tikshe- Godshe'- Amshe' Kottambari Pallo- Sambarpalli Paan ghalnu Gojju (Spicy- Sweet- Tangy Coriander Leaves- Ajwain Leaves Chutney)" ... just gave a twist to this gojju which is usually prepared only with coriander leaves ... addition of ajwain leaves not only gives it a unique taste but also increases the nutritional value of the gojju, healthier too as ajwain is good for the tummy ... tastes excellent as side dish with any dish of your choice ... Yummilicious ...
** Gojju’s are a delight to relish on when served as side dish along with other dishes in thali and if it is prepared in the Tikshe- Godshe'- Amshe'/ Spicy- Sweet- Tangy style then it is that much more delicious. A little bit of this type of gojju tickles the taste buds and make the lunch more appetizing and heartwarming. I often prepare kottambari/ coriander leaves gojju when coriander leaves are plenty in winter season. I have added on a few variations of the same before too. This is a traditional GSB/ Konkani Saraswat dish similar to chutney but is on the sweeter side and served during lunch with hot steaming rice. It goes well with dosa or Idly too if you like the sweet and tangy taste of it. Experimenting with different combinations while keeping in mind the traditional dish is my most favorite challenge. Today I prepared this gojju with addition fresh ajwain leaves (vonvo/ sambarpalli) and it turned out excellent. You can easily grow these leaves on you window grill by just adding a small stem and it grows fast. I have a small plant and I often add a leaf or two while preparing chutney.
** Here is my simple method of preparing "Tikshe- Godshe'- Amshe' Kottambari Pallo- Sambarpalli Paan ghalnu Gojju (Spicy- Sweet- Tangy Coriander Leaves- Ajwain Leaves Chutney)" … My Style …
** Ingredients :
Coriander Leaves/Kottambari Pallo/Dhania/Kothimbir : 4-5 packed cups.
ajwain leaves/ vonvo/ sambarpalli : 10-12 fresh leaves.
Coconut/Soyi/ Nariyal : 1 cup
Green Chillies/Tarni Mirsanga/Hirwi Mirchi : 8-10 (+/- depending upon individual taste)
Jaggery/Goda : 75-100 gms grated (+/- depending upon individual taste)
Tamarind/ Chinchama/ Imly : One small lemon sized.
Salt/ Namak/ Meeta : to taste
** For Tempering/Seasoning :
Oil : 1 tsp
Mustard seeds/Rai/Sasam) : 1 tsp
Curry Leaves/Kadipatta/Karbevu : 10-12 fresh ones.
** Clean, pick, wash and chop both coriander leaves (Kottambari Pallo/Dhania/Kothimbir) and ajwain leaves/ vonvo/ sambarpalli into pieces. You can add the tender stems of the same too, I do add them on. Keep this ready aside.
** Add in both prepared and kept leaves along with coconut, green chillies, tamarind and grind to a very smooth paste with about ½ cup of water. Lastly add in the grated jaggery/ goda and further grind to a smooth texture.
** Add in more water while grinding only if necessary, as we do not want to make the gojju too thin, the consistency should remain sort of semi thick in texture. 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, add in mustard seeds, when it begins to splutter add urry 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.
** "Tikshe- Godshe'- Amshe' Kottambari Pallo- Sambarpalli Paan ghalnu Gojju (Spicy- Sweet- Tangy Coriander Leaves- Ajwain Leaves 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 of your choice.
** The Gojju 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 ….
No comments:
Post a Comment
Thanks.