Khara Pongal, Coconut Chutney and Brinjal Gothsu

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

• 250 g Brinjal (Small purple variety recommended)
• 1 tbsp Tamarind Paste (Or juice from a small lemon-sized ball of tamarind)
• 1 medium Onion (Finely chopped)
• 2 medium Tomato (Finely chopped)
• 2 pcs Green Chilli (Slit lengthwise)
• 2 tbsp Gingelly Oil (Indian sesame oil)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 1 tsp Chana Dal
• 0.25 tsp Hing (Asafoetida)
• 10 pcs Curry Leaves
• 2 tsp Sambar Powder (Adjust to your spice preference)
• 0.5 tsp Turmeric Powder
• 1 tsp Jaggery (Powdered, optional but recommended)
• 1 tsp Salt (To taste)
• 2 tbsp Coriander Leaves (Chopped, for garnish)
• 1.5 cup Water (Divided)

Instructions

1. 1

   Prepare Tamarind and Brinjal (5 mins)

   • If using tamarind paste, dissolve 1 tbsp in 1 cup of warm water. If using whole tamarind, soak a lemon-sized ball in 1 cup of warm water for 15 minutes, then squeeze to extract the juice and discard the pulp. Set the tamarind water aside.
   • Wash the brinjals, remove the stems, and chop them into rough 1-inch cubes.
2. 2

   Cook and Mash the Brinjal (10 mins)

   • Place the chopped brinjal in a pressure cooker. Add 1/4 teaspoon of the turmeric powder and 1/2 cup of water.
   • Pressure cook on medium heat for 3-4 whistles, or until the brinjal is completely soft and mushy.
   • Allow the pressure to release naturally. Open the cooker and mash the cooked brinjal thoroughly with a masher or the back of a ladle to a coarse puree consistency. Set aside.
3. 3

   Prepare the Tempering (Tadka) (3 mins)

   • Heat the gingelly oil in a kadai or heavy-bottomed pan over medium heat.
   • Add the mustard seeds and wait for them to splutter completely.
   • Add the urad dal and chana dal. Sauté for about a minute until they turn a light golden brown.