Chitranna, Coconut Chutney and Akki Sandige

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

• 1 cup Rice Flour (Fine rice flour works best)
• 0.25 cup Sabudana (Also known as sago or tapioca pearls)
• 5 cup Water (Divided use: 1 cup for slurry, 4 for boiling)
• 5 pcs Green Chilies (Adjust to your spice preference)
• 1 tsp Cumin Seeds
• 0.25 tsp Hing (Asafoetida)
• 1.5 tsp Salt (Adjust to taste)
• 2 cup Vegetable Oil (For deep frying)

Instructions

1. 1

   Preparation (2 hours 10 minutes - 10 mins active)

   • Rinse 1/4 cup of sabudana pearls thoroughly. Soak them in 1/2 cup of water for at least 2 hours, or until they are soft and can be easily mashed between your fingers.
   • In a separate bowl, whisk 1 cup of rice flour with 1 cup of water until you have a completely smooth, lump-free slurry. Set this aside.
   • Grind the green chilies into a coarse paste. You can add a teaspoon of water if needed to help with grinding.
2. 2

   Cooking the Batter (20-25 minutes)

   • In a heavy-bottomed pot or kadai, bring the remaining 4 cups of water to a rolling boil over medium-high heat.
   • Once boiling, add 1.5 tsp salt, 1/4 tsp hing, and the green chili paste. Stir well to combine.
   • Reduce the heat to low. While whisking continuously with one hand, slowly pour the rice flour slurry into the pot with the other hand. This is crucial to prevent lumps.
   • Add the soaked sabudana (along with any unabsorbed water) and 1 tsp of cumin seeds to the pot.
   • Continue to cook on low-medium heat for 15-20 minutes, stirring constantly with a spatula, scraping the bottom and sides to prevent sticking.
   • The batter is cooked when it becomes glossy, translucent, and thick enough that a line drawn through it on the back of a spoon holds its shape.
3. 3

   Shaping and Sun-Drying (2-4 days)

   • Remove the pot from the heat and let the batter cool for 10-15 minutes. It should be warm to the touch but not scalding.
   • Lay clean plastic sheets, parchment paper, or greased trays in a location with direct, strong sunlight.
   • Using a spoon, drop small dollops of the batter onto the sheet, leaving about an inch of space between each one. For more uniform shapes, you can use a piping bag or a chakli press.
   • Let the sandige sun-dry completely for 2 to 4 days. The duration depends heavily on the intensity of the sun and local humidity.
   • They are fully dried when they are hard, brittle, and peel off the sheet effortlessly. Flip them over after the first day to ensure even drying.
4. 4

   Storing and Frying (5 minutes)

   • Once bone-dry, collect the sandige and store them in a clean, airtight container at room temperature. They will last for up to a year.
   • To serve, heat vegetable oil in a kadai over medium-high heat. The oil is ready when a tiny piece of sandige dropped in sizzles and puffs up immediately.
   • Fry a few sandige at a time for 5-10 seconds until they expand fully and turn crisp and white. Do not let them brown.
   • Use a slotted spoon to remove them from the oil and drain on a plate lined with paper towels. Serve immediately.