Kotambari Paalya Gojju ( Cilantro & Jaggery Chutney)

This is an old post but am re-posting it, as I want to send this to “JFI – Jihva For Tamarind” event being hosted by Sig of Live to eat. JFI(Jihva For Ingredients) is the brainchild of Indira of Mahanandi.
Initially, I had this post without pictures, so since I made it today, I have some pictures too.

This Gojju is a Konkani item eaten as a side with the usual lunch items and is more often made with festival menus.
I like this gojju so much, that I go would go on licking it till Aayi would give me a warning, since its got so much spice in it :). We make it very spicy, but the spice level can be adjusted according to your taste. Its a perfect combination of sweet, spicy and sourness.

Gojju Ingredients

Ingredients

Coriander leaves/ Cilantro - 1 cup packed
Jaggery grated - 1/2 cup
Byadagi dry red chillies - 7 or more, depending on your taste level.

Tamarind - lemon sized ball
Salt - to taste

Method

- Dry roast the red chillies .
- Grind the red chillies with all other ingredients ( except salt ), with very little water. Add salt.
- Serve as a side with rice and dal. Can also be had with dosas and idlis.

Note :

- You can add the tender stems of cilantro also in this. Need not add just the leaves.

- Also, the sweetness can be compensated by combining Dates along with jaggery. Just cut the dates into pieces,soak in water for about 5 minutes and grind it as above with other ingredients. Dates are not used in the Konkani version, but I have tried it using dates and it tastes great too.

- The gojju that my mom makes gets a reddish brown color, but mine somehow didn't turn out to be that colour.

Today, we had this gojju with the delicious Ghavane that I made looking at Meera's blog.

Please check the recipe here. As Meera had said that they also make it with all coconut milk also, I added 1/2 cup of coconut milk with 1 1/2 cup water for 1 cup of rice.

Such an easy recipe for these delicious lacey dosas, can't get any better. Also, these are the quickest dosas I've made so far. Thank-you Meera for sharing this wonderful recipe from Malwan :).

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