Akki Roti, Coconut Chutney and Tomato Gojju

Ingredients

• 1 cup Fresh Coconut (Grated and tightly packed. Frozen can be used after thawing.)
• 2 tbsp Pottukadalai (Also known as roasted chana dal or chutney dal.)
• 2 pcs Green Chili (Adjust to your spice preference.)
• 0.5 inch Ginger (Peeled and roughly chopped.)
• 1 tsp Tamarind Paste (Or a small marble-sized piece of whole tamarind, deseeded.)
• 0.5 tsp Salt (Adjust to taste.)
• 0.5 cup Water (Use as needed for grinding to desired consistency.)
• 2 tsp Coconut Oil (For tempering. Ghee or another neutral oil can be used.)
• 0.5 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram lentils.)
• 2 pcs Dry Red Chili (Broken into halves.)
• 1 sprig Curry Leaves (About 10-12 leaves.)
• 1 pinch Asafoetida (Also known as hing. Optional but recommended.)

Instructions

1. 1

   Grind the Chutney Base (5 minutes)

   • In a blender or mixie jar, combine the fresh grated coconut, pottukadalai (roasted chana dal), green chilies, chopped ginger, tamarind paste, and salt.
   • Add 1/4 cup of water to begin.
   • Blend in short bursts, scraping down the sides as needed, until you get a thick, smooth paste. Avoid over-blending to prevent the coconut from releasing excess oil.
   • Add more water, one tablespoon at a time, and blend briefly until you reach your desired consistency. Transfer the chutney to a serving bowl.
2. 2

   Prepare the Tempering (Tadka) (5 minutes)

   • Heat the coconut oil in a small tadka pan over medium heat. Test if the oil is hot enough by dropping in one mustard seed; it should sizzle immediately.
   • Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Lower the heat, then add the urad dal. Sauté for 30-40 seconds, stirring continuously, until it turns a pale golden brown.
   • Quickly add the broken dry red chilies, fresh curry leaves, and a pinch of asafoetida. Stir for another 15-20 seconds until the curry leaves become crisp and fragrant. Immediately remove from heat to prevent burning.
3. 3

Ingredients

• 500 g Tomatoes (About 5-6 medium, ripe and chopped)
• 150 g Onion (1 medium, finely chopped)
• 3 tbsp Sesame Oil (Also known as gingelly oil)
• 1 tbsp Tamarind Paste
• 1.5 tbsp Jaggery (Powdered or grated, adjust to taste)
• 1 tbsp Chana Dal (For the gojju powder)
• 1 tsp Urad Dal (For the gojju powder)
• 1 tbsp Coriander Seeds (For the gojju powder)
• 0.25 tsp Fenugreek Seeds (For the gojju powder)
• 4 whole Dry Red Chillies (Adjust to your spice preference)
• 2 tbsp Dry Coconut (Grated or desiccated)
• 0.25 tsp Asafoetida (Also known as Hing)
• 1 tsp Mustard Seeds (For tempering)
• 10 leaves Curry Leaves (About 1 sprig)
• 0.5 tsp Turmeric Powder
• 1.25 tsp Salt (Adjust to taste)
• 1.5 cup Water
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Gojju Powder

   • In a small pan over low heat, dry roast the chana dal, urad dal, coriander seeds, fenugreek seeds, and dry red chillies for 3-4 minutes until they become aromatic and lightly golden.
   • Add the grated dry coconut and continue to roast for another minute until fragrant, being careful not to burn it.
   • Turn off the heat and let the mixture cool completely. Transfer to a grinder, add the asafoetida, and grind to a fine powder. Set aside.
2. 2

   Sauté and Cook Tomatoes

   • Heat sesame oil in a kadai or heavy-bottomed pan over medium heat. Add the mustard seeds and allow them to splutter.
   • Add the curry leaves and sauté for 30 seconds until crisp.
   • Add the finely chopped onion and sauté for 3-4 minutes until translucent.
   • Add the chopped tomatoes, turmeric powder, and salt. Mix well, cover the pan, and cook for 8-10 minutes, stirring occasionally, until the tomatoes are completely soft and mushy.
3. 3

   Combine and Simmer

   • To the cooked tomatoes, add the tamarind paste, jaggery, and the prepared gojju powder. Stir to combine everything well.