Dosa, Egg Fry and Peanut Chutney

Ingredients

• 4 pcs Large Eggs
• 2 tbsp Vegetable Oil (Or any neutral oil like sunflower or canola)
• 0.5 tsp Mustard Seeds
• 1 sprig Curry Leaves (About 10-12 leaves)
• 1 medium Onion (Finely chopped)
• 1 tsp Ginger Garlic Paste
• 0.25 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1 tsp Coriander Powder
• 0.5 tsp Black Pepper Powder (Freshly ground is recommended)
• 0.75 tsp Salt (Or to taste)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Boil and Prepare the Eggs

   • Place the eggs in a saucepan and cover them with cold water by at least one inch.
   • Bring the water to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs stand for 10-12 minutes.
   • Drain the hot water and immediately run cold water over the eggs or place them in an ice bath to stop the cooking process.
   • Once cool enough to handle, carefully peel the eggs and slice them in half lengthwise. Set aside.
2. 2

   Prepare the Masala Base

   • Heat oil in a wide, non-stick pan or skillet over medium heat.
   • Add the mustard seeds. Wait for them to splutter, which should take about 30 seconds.
   • Add the curry leaves and sauté for a few seconds until they become fragrant and crisp.
   • Add the finely chopped onion and cook, stirring occasionally, until it turns soft and golden brown, about 5-6 minutes.
3. 3

   Sauté the Spices

   • Add the ginger-garlic paste to the pan and sauté for about 1 minute until the raw aroma disappears.

Ingredients

• 1 cup Raw Peanuts (Skin-on or skinless both work)
• 4 pcs Dried Red Chillies (Adjust to taste. Use Byadgi for color or Guntur for heat.)
• 3 pcs Garlic Cloves (Medium-sized)
• 1 tsp Tamarind Paste (Or use pulp from a small marble-sized piece of tamarind)
• 0.75 tsp Salt (Adjust to taste)
• 0.75 cup Water (For grinding, adjust for desired consistency)
• 1 tbsp Vegetable Oil (Any neutral oil will work)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Urad Dal (Split and skinned black gram)
• 10 pcs Curry Leaves (Fresh is recommended)
• 0.25 tsp Hing (Asafoetida powder)

Instructions

1. 1

   Roast Peanuts and Aromatics

   • Heat a heavy-bottomed pan over medium-low heat. Add the raw peanuts and dry roast, stirring continuously for 5-7 minutes until they become aromatic, lightly golden, and you hear a popping sound.
   • Add the dried red chillies and garlic cloves to the pan. Continue to roast for another 1-2 minutes until the chillies are crisp and the garlic is fragrant. Be careful not to burn them.
   • Turn off the heat and transfer the mixture to a plate to cool down completely. This is crucial to prevent overcooking and to get a smooth grind.
2. 2

   Grind the Chutney

   • Once cooled, transfer the roasted peanut mixture to a high-speed blender or grinder jar.
   • Add the tamarind paste, salt, and about 1/2 cup of water.
   • Blend until you get a smooth paste, scraping down the sides of the jar as needed to ensure everything is incorporated.
   • Add the remaining 1/4 cup of water, or more, tablespoon by tablespoon, until you reach your desired consistency. The chutney should be thick but pourable.
   • Transfer the ground chutney to a serving bowl.
3. 3