Idli, Muttai Kulambu and Coconut Chutney

Ingredients

• 4 piece eggs
• 2 tbsp sesame oil (Gingelly oil is recommended for authentic flavor.)
• 0.5 tsp mustard seeds
• 10 piece curry leaves
• 1 large onion (Finely chopped.)
• 1 tbsp ginger garlic paste
• 2 medium tomato (Finely chopped.)
• 0.5 tsp turmeric powder
• 1 tsp red chili powder (Adjust to your spice preference.)
• 2 tsp coriander powder
• 1 tbsp tamarind paste (Or soak a small lemon-sized ball of tamarind in 1/2 cup warm water and extract the juice.)
• 1 tsp salt (Or to taste.)
• 1.5 cup water
• 0.5 cup grated coconut (Fresh or frozen.)
• 1 tsp fennel seeds
• 1 tsp poppy seeds (Optional, for a thicker gravy.)
• 4 piece shallots (For the ground paste.)
• 2 tbsp coriander leaves (Chopped, for garnish.)

Instructions

1. 1

   Prepare Eggs and Coconut Paste

   • Place eggs in a saucepan, cover with cold water, and bring to a rolling boil. Cook for 10-12 minutes to hard-boil. Drain, cool under running water, peel, and make 2-3 shallow slits on each egg. Set aside.
   • In a blender, combine the grated coconut, fennel seeds, poppy seeds (if using), and shallots. Add 1/4 cup of water and grind to a very smooth paste. Set aside.
2. 2

   Sauté Aromatics and Spices

   • Heat sesame oil in a heavy-bottomed pan or kadai over medium heat. Add the mustard seeds and let them splutter completely.
   • Add the curry leaves and sauté for 30 seconds until fragrant.
   • Add the finely chopped onion and sauté for 5-7 minutes until soft and translucent.
   • Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 4-5 minutes until they turn soft and mushy.
   • Lower the heat and add the turmeric powder, red chili powder, and coriander powder. Sauté for 2 minutes, stirring constantly, until the oil begins to separate from the masala.
3. 3

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