Kothambari Palye Gojju / Sweet & Sour Coriander Chutney

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.

Ingredients:

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.

Tips:

• 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.