Idli, Tomato Gothsu and Coconut Chutney

Ingredients

• 2 tbsp sesame oil (Also known as gingelly oil for authentic flavor)
• 1 tsp mustard seeds
• 1 tsp urad dal (Split black gram)
• 1 tsp chana dal (Split bengal gram)
• 0.25 tsp asafoetida (Also known as hing)
• 10 pcs curry leaves (Fresh leaves)
• 1 pcs onion (large, finely chopped)
• 2 pcs green chili (slit lengthwise)
• 4 pcs tomato (large, ripe and finely chopped)
• 0.5 tsp turmeric powder
• 2 tsp sambar powder (Adjust to your spice preference)
• 1 tsp salt (Or to taste)
• 1 cup water (Adjust for desired consistency)
• 2 tbsp coriander leaves (chopped, for garnish)

Instructions

1. 1

   Prepare the Tempering (Tadka)

   • Heat sesame oil in a medium-sized pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30-45 seconds.
   • Reduce the heat slightly and add the urad dal and chana dal. Sauté for about 1-2 minutes, stirring continuously, until they turn a light golden brown.
   • Add the fresh curry leaves (be careful as they may splutter) and asafoetida. Sauté for another 15 seconds until the leaves are crisp.
2. 2

   Sauté Aromatics

   • Add the finely chopped onion and slit green chilies to the pan.
   • Sauté for 4-5 minutes, stirring occasionally, until the onions lose their raw smell and become soft and translucent.
3. 3

   Cook the Tomatoes

   • Add the finely chopped tomatoes and salt to the pan. The salt will help the tomatoes release moisture and cook faster.
   • Mix well, cover the pan with a lid, and cook on medium-low heat for 8-10 minutes.

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