Kal Dosa, Coconut Chutney and Tomato Curry

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

• 4 large Tomato (ripe and pureed)
• 2 medium Onion (finely chopped)
• 2 tbsp Vegetable Oil
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida
• 1 inch Ginger (grated)
• 4 clove Garlic (minced)
• 2 piece Green Chili (slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder (adjust to taste)
• 1.5 tsp Coriander Powder
• 1 tsp Salt (or to taste)
• 0.5 tsp Sugar (optional, to balance tanginess)
• 1 cup Water (adjust for desired consistency)
• 0.5 tsp Garam Masala
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Preparation

   • Finely chop the onions. Grate the ginger and mince the garlic.
   • Slit the green chilies lengthwise.
   • Blend the ripe tomatoes in a blender to make a smooth puree. Set aside.
2. 2

   Temper and Sauté Aromatics

   • Heat oil in a kadai or medium-sized pan over medium heat.
   • Once the oil is hot, add the cumin seeds and let them splutter for about 30 seconds.
   • Add the asafoetida, followed immediately by the chopped onions.
   • Sauté the onions, stirring frequently, for 6-7 minutes until they turn soft and golden brown.
   • Add the grated ginger, minced garlic, and slit green chilies. Sauté for another minute until the raw aroma disappears.
3. 3

   Build the Masala

   • Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir for 30 seconds to toast the spices.