Kothambari Palla gojju (coriander leaves or cilantro chutney) is a Konkani style chutney, made with fresh coriander leaves and a little coconut with a perfect combination of sweetness from the jaggery, spiciness (from the green and dry red chillies), sourness (from the tamarind) and salt.
Coriander leaves are a powerhouse of nutrients. They are helpful in lowering cholesterol levels, great for the digestive system, very good for kidney problems and diabetic patients, anti-inflammatory and full of many natural vitamins and minerals!!
Last week, on one of our trips to the heart of the city, we came across some vendors on the roadside, selling fresh vegetables and we noticed they were packing up after the morning selling session. My eyes fell on a huge mountain of fresh coriander leaves and we ended up buying a bagful of them!!
Whenever we have excess coriander leaves, the first dish I want to prepare is coriander leaves gojju!!! I love the sweet, spicy and tangy taste of the chutney and you will find me enjoying this gojju in a small bowl, even before it is served for lunch!!!
To get the authentic flavor, use coconut oil for the seasoning. If you do not have this oil, feel free to use any oil you have in your pantry. Please do try this Konkani style “kothambari palla gojju” or chutney and let me know if it is as finger-licking good as I find it; great with chapatis, rice and even dosas and idlis!!
- 2 cups packed coriander leaves
- 3 tablespoons grated coconut
- 2 green chillies, cut into 2 to 3 pieces
- 4 to 5 dry red chillies
- 1 small marble sized tamarind or 1 teaspoon tamarind paste
- ¼ to ½ cup jaggery or brown sugar (adjust according to taste)
- ½ teaspoon salt
- 2 teaspoons coconut oil
- 1 teaspoon mustard seeds
- Few curry leaves
- Wash, clean and chop the coriander leaves roughly (it makes it easier to blend in the blender).
- In a blender jar, add the coconut, half of the coriander leaves, green chillies, roasted red chillies, tamarind and salt.
- Initially, add about ¼ cup of jaggery and blend everything (add little water, not too much) to a coarse paste. Now add the rest of the coriander leaves and blend to a fine paste.
- Taste the chutney or gojju for salt and sweetness. If needed add more jaggery ( we like it more sweeter in our house, so I add more) or salt.
- Once it becomes a fine paste, transfer to a bowl.
- In a small saucepan, heat the coconut oil. Once hot, add the mustard seeds and when they start spluttering, add the curry leaves, fry for a few seconds and pour over the chutney.
- Mix well and serve along with rice, dalithoy and any dry vegetable stir fry.
- It tastes good with chapattis or rotis too!!
- Make sure the cilantro or coriander leaves are fresh!
- Adjust the amount of chillies and jaggery as per your taste. It is a sweet chutney, so please do not omit it!!
- Try not to substituter sugar for jaggery to get the authentic taste. Use brown sugar if you have to.
- Best eaten fresh on the same day.