Akki Roti, Chutney Pudi and Virgin Coconut Oil

Ingredients

• 1 cup Urad Dal (Skinned and split black gram lentils)
• 0.5 cup Chana Dal (Split and skinned Bengal gram)
• 15 pcs Dried Red Chilies (Use a mix of Byadgi for color and Guntur for heat. Adjust quantity to your spice preference.)
• 0.25 cup White Sesame Seeds
• 0.25 cup Curry Leaves (Fresh leaves, packed)
• 1 inch Seedless Tamarind (A small marble-sized piece)
• 1 tsp Hing (Asafoetida)
• 1 tsp Jaggery (Optional, for balancing flavors)
• 1.5 tsp Salt (Adjust to taste)
• 1 tsp Coconut Oil (For roasting chilies)

Instructions

1. 1

   Roast the Lentils

   • Heat a heavy-bottomed pan or kadai over low-medium heat. No oil is needed for this step.
   • Add the urad dal and dry roast, stirring continuously for 6-8 minutes until it turns an even light golden brown and becomes aromatic. Transfer to a large plate to cool.
   • In the same pan, add the chana dal and dry roast for 5-6 minutes, stirring constantly, until it is golden and fragrant. Add it to the plate with the urad dal.
2. 2

   Roast Seeds, Leaves, and Tamarind

   • Add the white sesame seeds to the hot pan and roast for 2-3 minutes until they start to splutter and turn a light golden color. Immediately transfer them to the cooling plate.
   • Next, add the fresh curry leaves and roast for 2-3 minutes until they become completely crisp and brittle, with no moisture remaining. Add them to the plate.
   • Finally, add the piece of tamarind to the pan and roast for about 30 seconds to remove any moisture, which helps in extending the shelf life. Add it to the plate.
3. 3

   Roast Chilies and Spices

   • Add 1 tsp of coconut oil to the pan. Once warm, add the dried red chilies.

Ingredients

• 4 pcs coconut (large, mature brown coconuts)
• 4 cup water (warm, for extracting milk)

Instructions

1. 1

   Prepare the coconut: Break the coconuts in half and carefully scrape out all the white flesh using a coconut scraper. You should have about 6-7 cups of grated coconut.

2. 2

   Extract the coconut milk: Transfer the grated coconut to a blender. Add 4 cups of warm water. Blend on high for 1-2 minutes until the mixture is smooth. Pour the mixture through a fine-mesh sieve or cheesecloth placed over a large bowl. Squeeze the pulp firmly to extract as much milk as possible. Discard the pulp.

3. 3

   Cook the coconut milk: Pour the extracted coconut milk into a heavy-bottomed pan or a traditional Kerala uruli. Place the pan over medium heat and bring the milk to a simmer, stirring occasionally. Once it starts simmering, reduce the heat to low.

4. 4

   Separate the oil: Continue to cook on low heat, stirring every 5-10 minutes to prevent the solids from sticking and burning. After about 30-40 minutes, you will see the oil starting to separate from the milk solids. Keep cooking until the solids turn a deep golden brown and the oil becomes clear and fragrant. This will take about 45-60 minutes in total. Turn off the heat and let it cool down completely.

5. 5

   Strain and store the oil: Once cooled, carefully strain the oil through a clean cheesecloth or a fine metal strainer into a dry, airtight glass jar. Press the solids lightly to get any remaining oil out. The leftover brown solids (kalkan) are edible and can be mixed with sugar as a snack. Store the Virgin Coconut Oil at room temperature. It will solidify in cooler climates.