Peru- Kottambari Palle Gojju (Guava- Coriander Leaves Chutney).

“Peru- Kottambari Palle Gojju (Guava- Coriander Leaves Chutney)” … peru/ guava/ amrood is plenty in season now and in Mumbai we get to see carts full of them being sold everywhere … they are not only tasty but nutritious too and there are plenty of dishes that can be prepared using them after you have had your fill of having them seasoned or as juice … here is my own recipe giving a twist to our own Konkani Sarawat Gojju, a khatHa meetHa teekHa (amshe’ godshe’ tikshe’) delicious chutney sort of a side dish that can be served with parathas, dosa, Idly, oondi etc. … Yummilicious …

** Gojju is a chutney type of dish that can be prepared either with cooked ingredients or as it is. When using fruits as the base there is no need of cooking it if its in semi ripe condition and better to be cooked just a little bit if still raw for the very purpose of easy digestion. I have used here semi ripe perus/ guava hence I have not cooked the same.

** Again, you can de-seed them and use the pulp, but then I find a lot of wastage in doing so, so I cut them to small pieces and grind in mixer grinder with just a few tablespoons of water and then sieve off the seeds to get a thick pulp, this pulp can be used in preparation of gojju, juices, jams etc. trust me this is the best way to use them without wastage.

** I have kept the basic of Konkani Saraswat Cuisine method of spicy, tangy, sweet gojju same here like that which we prepare using coriander leaves etc. Again, in some places in northern parts, some konkani’s call it panchamrit too, but in Mangalore my hometown, it is more famous as gojju and is loved as a side dish along with other dishes.

** This is my own twist given by preparing gojju with peru/ guava and is not there at least to the best of my knowledge in Konkani Cuisine, Mom never prepared it, neither mentioned it. I love trying out dishes using seasonal veggies, fruits etc, experimenting them in Konkani style and our food I guess is very versatile as it gets adapted very well in taste.

** Here is my very own recipe for “Peru- Kottambari Palle Gojju (Guava- Coriander Leaves Chutney)” … My Style, a very tasty dish, sure to be loved by all …

** Wash and slice off the edge portions of 3 medium sized semi ripe peru’s/ guava/ amrood. Now cut them into one inch sized pieces and put them into a mixer grinder with 2-3 tblsp of water and grind to a smooth paste. Remove and sieve through a medium holed sieve, collect the thick pulp and keep it ready aside for using in preparation of gojju.

** Note : The peru/ guava seeds never get ground, so do not worry about it. At the least they may get crushed, but when you sieve you get a very smooth pulp. Again, remember to cook or steam it for a few minutes if they are in raw condition for easier digestion.

** Add 1 cup of picked, cleaned, washed coriander leaves (kottambari pallo/ dhania) along with one inch piece of ginger (adrak/ alle’) cut into pieces and about 5-6 green chillies (hari mirchi/ tarni mirsanga) depending upon its spice level. Add 2 tblsp of peru pulp while grinding and DO NOT USE WATER as we need to keep the gojju thick.

** Now add lemon sized tamarind (chinchama/ Imly) or paste and 3-4 tblsp of jaggery powder (goda/ gud) or cut into small pieces/ grated and further grind all together to a very smooth paste adding in more peru pulp if needed. Remove and add to peru pulp in the bowl. Add kala namak or any salt (namak/ meeta) to taste and mix well.

** Note : Please use only the prepared peru/ guava pulp itself while grinding as gojju always is a dish kept thick in consistency. If you use water it will get diluted and will turn juice like in texture which is neither pleasant to relish nor to serve. You can always add water just before serving if you find that the gojju has thickened on resting.

** For Tempering/ Seasoning/ Pannaka : Heat 1 tblsp coconut oil (nariyal tel/ narlel tela), add a tsp of mustard seeds (sasam/ rai), when it begins to splutter add in a few fresh curry leaves (kadipatta/ Karbevu) along with 1-2 dry red chillies (laal mirchi/ sukki mirsanga), fry a bit, pour over the gojju, cover and keep it aside for flavors to infuse.

** Note : I have used coconut oil for seasoning, like most of us Konkani’s do, you can use any edible oil, you usually use, but try using coconut oil, it enhances the flavor of gojju and you may like it too. Also, I have used the small round shaped red chillies for seasoning here, you can use any of your choice, if larger in size you may cut them into 2-3 pieces.

** “Peru- Kottambari Palle Gojju (Guava- Coriander Leaves Chutney)” is done and ready to be served as a side dish along with other dishes during lunchtime. Tastes awesome with roti/ parathas/ idly/ dosa/ oondi etc. You can also serve it along with rice as do Konkani's and it tastes wonderful when relished as it is too.

** Peru/ Guava has immense health benefits, but children, youngster and older ones too are reluctant to relish this delicious fruit. The onus falls on us to prepare dishes in such a way as to lure them into eating the same, it’s a sort of challenge to every cook to come up with dishes that can be relished by whole family instead of just a few.

** Most of Konkani Saraswat Cuisine dishes healthy in their own way. There are many more lovely delicious dishes in my blog which you may browse through and try out using search or lable options. All recipes are equally tasty and easy to prepare, so go for it. If need be or if in case of any doubt you may leave a comment or mail the same too.