Kotambari palle gojju

              Gojju is similar to chutneys as it is neither heated or boiled. It is had as a side dish and can pep up even the simplest of meals. This gojju made up of coriander leaves is a mixture of flavours ..sweet, spicy, tangy ,so if you love such flavours this one is surely for you. I learnt this from my mother in law and is a family favourite.Y ou can find the recipe of pikkile ambe gojju here.
  • 1/4 bunch or half cup of coriander leaves(washed and chopped)
  • 1/4 cup coconut
  • 4-5 red chillies roasted
  • Lemon sized tamarind soaked in water
  • Jaggery as required
  • salt
  •  Coconut Oil for tempering
  • 1/2 tsp mustard seeds
  • 1/2 tsp urad dal(black gram dal)


  1. Grind the ingredients listed from 1 to 6 using a mixer or blender adding water at intervals to not so fine paste.
  2. The consistency should be neither too thick nor too watery but just like chutney.
  3. Remove this to a bowl and season with mustard and urad dal seeds .
Enjoy with lunch or dinner.

2 replies to “Kotambari palle gojju

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