Mojo Verde - South Karnataka Style

Ingredients

In this South Karnataka adaptation, the traditional Mojo Verde is modified by incorporating local ingredients and flavors. The original recipe typically uses cilantro, parsley, and cumin, while the South Karnataka version replaces cilantro with coriander leaves and adds mint leaves for an extra burst of freshness. Additionally, green chilies are used instead of the traditional Canarian peppers to add a spicy kick. The South Karnataka Mojo Verde also includes tamarind pulp and jaggery to balance the flavors and add a touch of sweetness, which is not commonly found in the original recipe. We alse have the original recipe for Mojo verde, so you can check it out.

• 1 cup (240ml) fresh coriander leaves 1 cup (240ml) fresh coriander leaves
• 1/2 cup (120ml) fresh mint leaves 1/2 cup (120ml) fresh mint leaves
• 3-4 green chilies, seeded 3-4 green chilies, seeded
• 4 cloves of garlic 4 cloves of garlic
• 1 tablespoon tamarind pulp 1 tablespoon tamarind pulp
• 1 teaspoon jaggery 1 teaspoon jaggery
• Salt to taste Salt to taste
• Water, as needed Water, as needed

Nutrition

• Calories (kcal / KJ): 45 kcal / 188 KJ
• Fat (total, saturated): 0.5g, 0g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 1g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a blender or food processor, combine the fresh coriander leaves, mint leaves, green chilies, garlic, tamarind pulp, jaggery, and a pinch of salt.
2. 2.
   Blend the ingredients until you achieve a smooth and thick consistency, adding water gradually if needed to adjust the thickness.
3. 3.
   Taste and adjust the seasoning by adding more salt or tamarind pulp if desired.
4. 4.
   Transfer the Mojo Verde to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. 5.
   Serve chilled as a dipping sauce or drizzle over grilled meats, roasted vegetables, or any dish of your choice.

Treat your ingredients with care...

• Coriander leaves — Ensure that the coriander leaves are fresh and vibrant green for the best flavor. Remove any tough stems before using.
• Mint leaves — Choose fresh and aromatic mint leaves to enhance the freshness of the sauce.
• Green chilies — Adjust the number of green chilies according to your spice preference. Remove the seeds for a milder heat.
• Tamarind pulp — Soak tamarind in warm water for a few minutes, then extract the pulp by squeezing and discarding the fibrous parts.
• Jaggery — If jaggery is not available, you can substitute it with brown sugar or palm sugar.

Tips & Tricks

• For a spicier version, leave the seeds in the green chilies or add a pinch of red chili powder.
• Adjust the consistency of the sauce by adding more water for a thinner sauce or reducing the water for a thicker dip.
• Store any leftover Mojo Verde in an airtight container in the refrigerator for up to 3 days.
• Experiment with different herbs like curry leaves or basil to add unique flavors to the sauce.
• Use Mojo Verde as a marinade for grilled meats or vegetables to infuse them with its vibrant flavors.

Serving advice

Serve the South Karnataka Mojo Verde as a dipping sauce alongside crispy snacks like pakoras or as a condiment for grilled meats, roasted vegetables, or even dosas and idlis. Its tangy and herbaceous flavors will elevate any dish and add a refreshing touch.

Presentation advice

Garnish the Mojo Verde with a sprig of fresh coriander or mint leaves to enhance its visual appeal. Serve it in a small bowl or ramekin alongside the main dish, allowing guests to drizzle or dip as desired.