“Kothambari Pallo- Gosale Shire Gooli (Coriander Leaves- Ridge Gourd Skin Dry Chutney)” … Gooli/ Chutney is a classic dish from GSB Konkani Saraswat Cuisine ... It features endless variations and I have already shared plenty of them here and I am sure I will do many more with time … Gosale Shire Gooli (Ridge Gourd Skin Chutney) is common one prepared almost in every home, here the difference is combining it with coriander leaves making it that much more healthier … try it; tastes best served with rice/ pejje (rice porridge)/ roti/ bread or anyway you like it … I served during lunchtime along with other dishes … Yummilicious …
** Gooli in Konkani means ball and this chutney is ground to a dry consistency wherein you can bind them to a ball, the very reason why its called so. By and large gooli is prepared with skin of veggies along with coconut gratings adding spices- tangy tasting ingredients; say you can call it a best out of waste dish. I have shared plenty of them in my Blog here as this chutney is loved a lot in my home be it prepared with any ingredients. Though it tastes best served for pejje jevana (rice porridge meals) or with dal chawal, in my home we enjoy it spread on toasted/ tava fried bread slices to be served for breakfast, trust me it tastes great, so does it served with dosa’s and Idly.
** Here is my recipe for “Kothambari Pallo- Gosale Shire Gooli (Coriander Leaves- Ridge Gourd Skin Dry Chutney)” … my style …
** Ingredients :
Gosale Shiri/ Ridge Gourd Skin Ridges : 1 cup
Coriander Leaves/ Kottambari Pallo/ Dhania : 1 cup
Jeera/ Cumin Seeds : 2-3 tsp
Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 5-7
Coconut/ Soyi/ Nariyal : 1 cup freshly grated
Tamarind/ Chinchama/ Imly : small lemon sized ball.
Hing/ Asafoetida Powder : 1 tsp
OR
Gummy Hing/ Asfaoetida : a small pea sized piece
Rock Salt/ Kala Namak/ Sendha Namak or any of your choice.
Coconut Oil/ Nariyal Tel/ Narlel Tel : 2-3 tblsp
** Collect Gosale Shiri/ Ridge Gourd Skin Ridges and rinse well under running water. Leave aside for the excess water to drain off well, then pat it dry with a kitchen towel and cut it to small pieces and keep it aside ready.
** Wash and rinse well coriander leaves/ kottambari pallo under running water. Leave it aside in a colander to drain well. Wash, wipe dry and cut green chillies into small pieces and keep it also ready aside separately.
** Note : You can use the tender part of the coriander leaves if desired, I do at time, however here I have used only the leaves.
** Heat coconut oil in a thick bottomed kadai, when hot add jeera, green chillies pieces and fry for few seconds. Add drained gosale shire pieces and fry on medium heat for 3-4 minutes/ until it turns slightly crisp without trace of water
** Add hing powder and fry all together for another minute, then add fresh coconut gratings and continue to fry all together on medium to low heat until evenly and well roasted and you get a nice aroma, say for another 4-5 minutes.
** Do not raise the heat or let the coconut turn brown/reddish tinged, just crisp is enough lest the taste will be lost. Lastly add rock salt to taste, tamarind, drained coriander leaves, mix well and continue to fry all together fir 2 minutes only.
** Note : In GSB Konkani Saraswat Cuisine we use coconut oil/ narlel tela extensively, it is not only healthy but aromatic too. Recently Doctors and Nutritionists worldwide for its health benefits are recommending it, however our ancestors had always followed it for generation and we have continued to do so. However, for any reason if you do not want to do so you may prepare with any edible oil of your choice.
** Remove from heat and keep it aside to cool to room temperature. When cool enough add into mixer grinder and grind to a coarse paste WITHOUT adding water. Just see to it that you mix it well in between few times while grinding so that all the ingredients are evenly ground to a even and smooth texture.
** The texture of gooli/ chutney should always be dry enough, yet you should be able to roll it into a smooth ball without crack. Put it in an airtight container and immediately store in fridge if not to be served immediately. If left at room temperature there are chances of it being spoilt, so be careful. Use clean spoon to remove as much as you need only, it remains good for 3 days in fridge and a week in freezer.
** Note : Gooli chutney should be ground well mixing often in between without adding of water as the ingredients leave out sufficient water while grinding process if the method is followed properly. In case you still find it difficult and the ingredients are not getting ground then you may sprinkle some water and continue grinding until done
** Note : Avoid grinding the above ingredients immediately when hot or else the coconut will begin to leave oil as it gets more heated in mixer grinder, this makes the gooli/ chutney not only loose in taste but also in texture. Again, there are chances that it will turn rancid when stored in fridge for a few days, so be careful.
** “Kothambari Pallo- Gosale Shire Gooli (Coriander Leaves- Ridge Gourd Skin Dry Chutney)” Is done and ready to be served. Tastes best served with dalitoy- sheetHa (spiced tuvar dal- rice)/ ukde tandla pejja or any tandla pejja ie rice porridge. You can also serve it with Idly or dosa or chapati and it taste fantastic in combo. In my home we enjoy it applied on toasted bread slices for breakfast or I apply a little bit of butter on bread slices followed by this chutney and prepare them as sandwich, it tastes great, in fact my hubby loves it and always insists a few to be served next day for breakfast. Try this delicious chutney/ gooli and enjoy with your family and friends.
** There plenty varieties of chutney gooli shared in the blog before. Sharing a common link below to the same, please browse through in leisure …
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