How to make Kothambari Palye Gojju (Sweet Sour Coriander Chutney)
I had posted the recipe for the lightest, softest, whitest, thinnest, lace like dosa, called Neer Dose from Mangalore, last week. If you haven't tried making it; I strongly suggest that you taste these beautiful dosa's at least once, before you judge them. Both these recipes were jotted down from a television show & has now become a family favorite for us. You may not be able to see how watery this chutney is, cos' the ground coriander leaves tend to float on top, but a diluted chutney, rather than a thick chutney, is ideal for Neer dosa's.
One big bunch of fresh coriander/cilantro leaves - cleaned & roughly chopped
Green Chillies - 2 or 3 no:s
Grated Jaggery - 1 Tbsp
Salt to taste
Tamarind pulp - lemon sized or an equivalent amount of tamarind paste
For Tempering -
1 Tsp, cooking oil
1 broken red chilli
1/2 tsp, mustard seeds
a few, curry leaves
Stove top method:
- If you are using dried tamarind, make sure to remove the seeds & soak it in half a cup of water at least for 20 minutes.
- Take a blender/Mixer jar & add all the ingredients, except the ingredients listed under tempering. Grind with a little water to a smooth paste & transfer to a serving bowl, wash the mixer & add more water to the bowl. This chutney is supposedly very watery; which makes it a good dip for Neer Dose, other South Indian break fast or even appetizers.
- Heat oil in a small pan, when its almost smoking, add the mustard seeds & other tempering ingredients into it & turn off the heat in a few seconds & add it to the sweet & sour coriander chutney & serve.
- Use the amount of ingredients listed, as a guideline, because the size of the coriander bunch you use, will alter the level of spice, sweet & sourness as well.
Sharing this recipe with my fellow bloggers at Sri Valli's CCChallenge #26 week 4.