Mutton Chukka Varuval, Dosa and Tomato Chutney

Ingredients

• 1.5 cup Idli Rice (Parboiled rice is a good substitute.)
• 0.5 cup Urad Dal (Use whole, skinless urad dal.)
• 2 tbsp Chana Dal (Adds to the golden color and crispiness.)
• 0.5 tsp Methi Seeds (Aids in fermentation and adds flavor.)
• 0.25 cup Thick Poha (Helps in achieving a soft texture inside.)
• 1 tsp Salt (Add after fermentation. Use non-iodized salt for best results.)
• 2.5 cup Water (For grinding, plus more for soaking. Use cold water for grinding.)
• 2 tbsp Gingelly Oil (For cooking the dosas. Ghee or any neutral oil also works.)

Instructions

1. 1

   Soak the Rice and Lentils (6 hours)

   • In a large bowl, combine the idli rice and chana dal. Rinse them under running water 4-5 times until the water runs clear.
   • In a separate medium bowl, combine the urad dal and methi seeds. Rinse them 2-3 times.
   • Add enough fresh water to each bowl to cover the contents by at least 2 inches. Let both bowls soak for a minimum of 6 hours or up to 8 hours.
2. 2

   Grind the Batter (20 minutes)

   • Just before grinding, rinse the thick poha and soak it in 1/2 cup of water for 15 minutes until it softens.
   • Drain the water from the urad dal and methi seeds. Transfer them to a wet grinder or a high-speed blender. Grind to a very smooth, fluffy, and voluminous paste, adding about 1 cup of cold water gradually. Transfer this batter to a large pot or container (at least 4-5 quarts to allow room for fermentation).
   • Next, drain the water from the rice and chana dal. Add them along with the soaked poha to the same grinder.
   • Grind to a smooth yet slightly coarse paste (like fine semolina). Add about 1 to 1.5 cups of cold water as needed. The rice batter will not be as fluffy as the dal batter.
   • Pour the rice batter into the pot with the dal batter. Using your clean hands, mix both batters together thoroughly for 2-3 minutes. This traditional method helps initiate fermentation.

Ingredients

• 400 g Roma Tomatoes (Approx. 4 medium, ripe and roughly chopped)
• 1 medium Red Onion (Approx. 150g, roughly chopped)
• 2 tbsp Sesame Oil (Also known as gingelly oil, divided)
• 1 tsp Chana Dal
• 1 tsp Urad Dal
• 4 cloves Garlic (Peeled and roughly chopped)
• 1 inch Ginger (Peeled and roughly chopped)
• 4 pcs Dried Red Chilies (Use Byadgi or Kashmiri for color and mild heat)
• 0.25 tsp Turmeric Powder
• 0.5 tsp Kashmiri Red Chili Powder (Optional, for enhanced color)
• 1 tsp Jaggery (Grated or powdered. Can substitute with sugar.)
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Mustard Seeds
• 0.25 tsp Asafoetida
• 1 sprig Curry Leaves (About 10-12 leaves)
• 2 tbsp Water (As needed for grinding)

Instructions

1. 1

   Sauté Dals and Aromatics

   • Heat 1.5 tablespoons of sesame oil in a pan or kadai over medium heat.
   • Add the chana dal and urad dal. Sauté for 1-2 minutes, stirring constantly, until they turn light golden and aromatic. Ensure they do not burn.
   • Add the dried red chilies, chopped onion, garlic, and ginger. Continue to sauté for another 3-4 minutes until the onions soften and become translucent.
2. 2

   Cook the Tomatoes

   • Add the chopped tomatoes, turmeric powder, Kashmiri red chili powder (if using), and salt. Mix everything together thoroughly.
   • Cover the pan and cook for 8-10 minutes on a medium-low flame, stirring occasionally. Cook until the tomatoes break down, become mushy, and oil begins to separate from the sides.
   • Stir in the grated jaggery and cook for one more minute until it dissolves completely, balancing the flavors.
3. 3

   Cool and Grind the Mixture

   • Turn off the heat and allow the mixture to cool down completely to room temperature. This is a crucial safety step to prevent hot steam from building pressure in the blender.
   • Once cooled, transfer the entire mixture to a blender or mixie jar.