Egg Dosa, Peanut Chutney and Allam Chutney

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

Ingredients

• 100 g Ginger (peeled and roughly chopped)
• 3 tbsp Sesame Oil (divided, also known as gingelly oil)
• 1 tbsp Chana Dal
• 1.5 tsp Urad Dal (divided)
• 8 pcs Dried Red Chillies (adjust to your spice preference)
• 20 g Tamarind (seedless, about a small lemon-sized ball)
• 0.5 cup Hot Water (for soaking tamarind)
• 50 g Jaggery (powdered or grated)
• 1 tsp Salt (adjust to taste)
• 1 tsp Mustard Seeds
• 1 sprig Curry Leaves
• 0.25 tsp Hing (asafoetida, use gluten-free if needed)

Instructions

1. 1

   Prepare the Tamarind Pulp

   • Soak the tamarind in 1/2 cup of hot water for about 15 minutes.
   • Once softened, squeeze the tamarind thoroughly to extract a thick pulp. Strain and set aside, reserving any leftover water for grinding.
2. 2

   Sauté the Chutney Base

   • Heat 2 tbsp of sesame oil in a pan over medium heat.
   • Add the chana dal and 1 tsp of urad dal. Sauté for 1-2 minutes until they turn light golden.
   • Add the dried red chillies and continue to sauté for another minute until they puff up slightly. Be careful not to burn them.
   • Add the chopped ginger and sauté for 3-4 minutes until it becomes fragrant and loses its raw, pungent smell.
   • Turn off the heat and allow the mixture to cool down completely.
3. 3

   Grind the Chutney

   • Transfer the cooled ginger-chilli mixture to a blender or mixie jar.
   • Add the extracted tamarind pulp, grated jaggery, and salt.