Kal Dosa, Poondu Kozhambu and Tomato Chutney

Grind the Batter (25-30 minutes)

• About 15 minutes before grinding, rinse and soak the poha in a small amount of water until it softens.
• Drain the water from the urad dal and fenugreek seeds. Transfer them to a wet grinder or high-speed blender. Add about 3/4 cup of cold water and grind for 15-20 minutes until the batter is extremely smooth, light, and fluffy. Transfer this batter to a large, deep container (at least double the volume of the batter).
• Next, drain the water from the rice and the soaked poha. Add them to the same grinder. Add about 1 cup of water and grind to a smooth, yet slightly grainy texture (like fine semolina).
• Pour the rice batter into the container with the urad dal batter. Add the rock salt.
• Using your clean hands, mix both batters together thoroughly for 2-3 minutes. This traditional method introduces beneficial microbes and helps kickstart fermentation.

Ferment the Batter (8-12 hours)

• Cover the container with a lid, but do not seal it tightly; leave a small gap for gases to escape.
• Place the container in a warm, draft-free place (like inside a turned-off oven with the light on) to ferment for 8 to 12 hours.
• The batter is perfectly fermented when it has doubled in volume, is bubbly and frothy, and has a pleasant, slightly sour aroma.

Cook the Kal Dosas (15-20 minutes)

• Once fermented, gently stir the batter just once or twice. Do not overmix, as this will deflate the air pockets that make the dosa soft.
• Heat a cast-iron or non-stick tawa over medium heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately. Lightly grease the tawa with oil.
• Pour one ladleful of batter (about 1/3 cup) onto the center of the tawa. Do not spread it thin. Gently swirl the ladle to form a thick pancake, about 5-6 inches in diameter.
• Drizzle about 1/2 teaspoon of gingelly oil around the edges and on top of the dosa.
• Cover the tawa with a lid and cook for 1-2 minutes on medium heat. The top surface will become porous and appear cooked.
• Uncover and flip the dosa. Cook the other side for just 30-40 seconds. The Kal Dosa should remain soft and pale, not brown and crispy.
• Fold the dosa in half and remove it from the tawa.

Serve Hot

• Repeat the process with the remaining batter, greasing the tawa lightly between each dosa.
• Serve the soft and spongy Kal Dosas immediately with your choice of coconut chutney, kara chutney, or sambar.

Cook Tomatoes and Spices

• Add the finely chopped tomato and cook for 3-4 minutes until it breaks down and becomes soft and mushy.
• Reduce the heat to low, then add the turmeric powder, red chili powder, and sambar powder.
• Stir continuously for 1 minute, ensuring the spices are well-coated with the aromatics and their raw smell disappears. Do not let them burn.

Simmer the Kozhambu

• Pour the prepared tamarind extract into the pan, followed by 2 cups of fresh water.
• Add the salt and powdered jaggery. Stir everything together well.
• Increase the heat and bring the mixture to a rolling boil.
• Once boiling, reduce the heat to low, partially cover the pan, and let it simmer for 15-20 minutes.
• The kozhambu is ready when the gravy has thickened slightly and you see a layer of oil separating and floating on top.

Rest and Serve

• Turn off the heat and let the kozhambu rest for at least 20-30 minutes before serving. This allows the flavors to meld and deepen.
• Serve hot with steamed rice, a drizzle of gingelly oil or ghee, and a side of appalam (papad).

Prepare the Tempering (Tadka)

• In a small tadka pan, heat the remaining 0.5 tablespoon of sesame oil over medium heat.
• Once the oil is hot, add the mustard seeds and let them splutter completely, which takes about 30-45 seconds.
• Add the asafoetida and fresh curry leaves. Be cautious as the curry leaves will crackle. Sauté for about 30 seconds until the leaves are crisp and fragrant.

Combine and Serve

• Pour the hot tempering over the ground chutney in the blender jar or a serving bowl.
• Mix well to incorporate the flavors of the tadka. Your authentic Tomato Chutney is now ready to be served.