Kara Paniyaram, Thengai Chutney and Thakkali Chutney

Ingredients

• 1 cup Fresh Coconut (grated)
• 2 tbsp Roasted Chana Dal (also known as pottukadalai)
• 2 piece Green Chili (adjust to taste)
• 0.5 inch Ginger (peeled and roughly chopped)
• 0.5 tsp Tamarind Paste (or a small marble-sized ball of whole tamarind)
• 0.5 tsp Salt (or to taste)
• 0.5 cup Water (for grinding, add as needed)
• 1 tbsp Coconut Oil (for tempering)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Urad Dal
• 1 piece Dried Red Chili (broken into two)
• 8 leaf Curry Leaves
• 0.25 tsp Hing (asafoetida)

Instructions

1. 1

   In a high-speed blender jar, combine the grated coconut, roasted chana dal, green chilies, ginger, tamarind paste, and salt. Add 1/4 cup of water to start.

2. 2

   Blend for about 30 seconds to form a coarse paste. Scrape down the sides, add another 1/4 cup of water (or more, tablespoon by tablespoon) and blend again for 1-2 minutes until the chutney is smooth and creamy. The consistency should be thick but pourable. Transfer to a serving bowl.

3. 3

   Prepare the tempering (tadka). Heat coconut oil in a small pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter completely, which takes about 30 seconds.

4. 4

   Add the urad dal to the pan and sauté for 30-45 seconds until it turns a light golden brown. Be careful not to let it burn.

5. 5

   Add the broken dried red chili, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and fragrant. Immediately turn off the heat.

6. 6

   Pour the hot tempering mixture directly over the ground chutney in the bowl. Mix well to combine. Serve immediately with your favorite South Indian dishes.

Ingredients

• 2 tbsp Sesame Oil (divided)
• 4 medium Roma Tomatoes (roughly chopped)
• 1 medium Red Onion (roughly chopped)
• 4 cloves Garlic Cloves
• 4 whole Dried Red Chilies (adjust to your spice preference)
• 1 tsp Chana Dal
• 1.5 tsp Urad Dal (divided)
• 1 tsp Tamarind Paste
• 0.5 tsp Jaggery Powder (or brown sugar)
• 0.75 tsp Salt (or to taste)
• 0.5 tsp Mustard Seeds
• 1 sprig Curry Leaves (about 10-12 leaves)
• 0.25 tsp Hing (asafoetida)
• 3 tbsp Water (as needed for grinding)

Instructions

1. 1

   Sauté the Chutney Base

   • Heat 1.5 tbsp of sesame oil in a pan or kadai over medium heat.
   • Add 1 tsp chana dal and 1 tsp urad dal. Sauté for about 1 minute until they turn fragrant and light golden brown. Be careful not to burn them.
   • Add the dried red chilies and garlic cloves. Sauté for another 30 seconds until the garlic is fragrant.
   • Add the chopped onion and cook for 3-4 minutes until it becomes soft and translucent.
   • Add the chopped tomatoes and salt. Mix well and cook for 6-8 minutes, stirring occasionally, until the tomatoes break down and become completely soft and mushy.
2. 2

   Cool and Grind the Mixture

   • Stir in the tamarind paste and jaggery powder. Mix well to combine and cook for one more minute, then turn off the heat.
   • Allow the mixture to cool down completely to room temperature. This is a crucial step to prevent steam from building up in the grinder.
   • Transfer the cooled mixture to a blender or grinder jar. Grind to a smooth or slightly coarse paste, as per your preference. Add 2-3 tbsp of water if needed to facilitate grinding.
3. 3