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

                               

Neer Dose/Neer Dosa (No fermentation required)

How to make Neer Dose / Neer Dosa (No Fermentation Required)

       Neer Dose, in Tulu (a language spoken in the southwestern part of  the Indian state of Karnataka) literally means a crepe made with water. The name refers to the consistency of the batter here. This is probably the lightest, softest, whitest, thinnest, lace like dosa you will ever come across. It stays super soft & moist for hours, which makes it an excellent food to pack for your kids. The dosa's are as white as snow, delicately flavored with coconut milk & salt. Once you get the hang of it, you will make these dosa's over & over again; but please take note of the bold, underlined words in the steps below, to get the best Neer Dose. When made right, the Neer Dose should feel like a wet lace in your hands; but beware - since the Neer Dosa, is so light, you are sure to eat more than your usual share of dosa's ;o) Enjoy your softest Neer Dose's with a side of Kothambari Palye Gojju/Sweet & Sour Coriander Chutney, another Konkani dish.

Manoli Kadle (Mangalorean Ivy Gourd)

How to make Manoli Kadle (Mangalorean Kovakkai/Tendli)

          Having lived in Bangalore for so many years, has a strong influence on me. Don't  get any ideas, now - I've never been 'under the influence'; but I'm fondly drawn towards Kannada cuisine. Here is one such recipe, for you to enjoy. The combination of the Ivy gourd & Chickpeas, might be new to many of us but, It is a lip-smacking dry curry, to enjoy with your rice platter. Sending this recipe to SriValli's CCChallenge #14 Nov-week 2. This recipe is from Mallika Badrinath's - Classic Lunch Recipes.