Neer Dosa, Coconut Chutney and Egg Kurma

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

• 8 pcs eggs (large)
• 3 tbsp vegetable_oil
• 1 inch cinnamon_stick
• 4 pcs cloves
• 3 pods green_cardamom
• 1 pcs bay_leaf
• 2 pcs onion (medium, finely chopped)
• 2 pcs tomato (medium, finely chopped)
• 0.5 tsp turmeric_powder
• 1 tsp red_chili_powder (adjust to taste)
• 1.5 tsp coriander_powder
• 0.75 tsp garam_masala
• 1.25 tsp salt (or to taste)
• 1.5 cup water (plus more for grinding)
• 2 tbsp coriander_leaves (chopped, for garnish)
• 0.75 cup grated_coconut (fresh or frozen)
• 12 pcs cashews
• 1 tbsp poppy_seeds
• 1 tsp fennel_seeds
• 2 pcs green_chili
• 1 inch ginger
• 5 cloves garlic

Instructions

1. 1

   Prepare the Eggs

   • Place eggs in a saucepan, cover with cold water by at least an inch. Bring to a rolling boil over high heat.
   • Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.
   • Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process.
   • Peel the eggs carefully and make 2-3 shallow vertical slits on each one. This helps them absorb the gravy flavors. Set aside.
2. 2

   Create the Kurma Paste

   • In a small bowl, soak the cashews and poppy seeds in 1/4 cup of warm water for at least 15 minutes.
   • Transfer the soaked cashews and poppy seeds (along with the soaking water) to a blender.
   • Add the grated coconut, fennel seeds, green chilies, ginger, and garlic to the blender.
   • Blend until you have a very smooth, fine paste, adding a few tablespoons of extra water if needed to help with grinding.
3. 3

   Cook the Masala Base

   • Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Add the whole spices: cinnamon stick, cloves, green cardamom, and bay leaf. Sauté for 30-45 seconds until they become fragrant.