Neer Dosa, Coconut Chutney and Jaggery Syrup

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 Jaggery (Crushed or grated, preferably a dark variety for richer flavor)
• 1 cup Water
• 0.25 tsp Cardamom Powder (Optional, for aroma)

Instructions

1. 1

   Prepare and Dissolve Jaggery

   • Break the jaggery block into small pieces or grate it. This helps it dissolve faster.
   • In a heavy-bottomed saucepan, combine the crushed jaggery and 1 cup of water.
   • Place the pan over medium heat. Stir occasionally until the jaggery has completely dissolved. This should take about 5-7 minutes.
2. 2

   Simmer and Thicken the Syrup

   • Once the jaggery is dissolved, bring the mixture to a rolling boil.
   • Immediately reduce the heat to low and let it simmer gently for 8-10 minutes, stirring occasionally.
   • The syrup is ready when it has slightly thickened and coats the back of a spoon. Avoid over-boiling, as it can become hard or crystallize upon cooling.
3. 3

   Strain and Flavor

   • Turn off the heat. Carefully strain the hot syrup through a fine-mesh sieve or cheesecloth into a heatproof bowl. This is a crucial step to remove any impurities common in block jaggery.
   • If using, stir in the cardamom powder while the syrup is still warm and mix well.
4. 4

   Cool and Store

   • Allow the syrup to cool completely to room temperature. It will thicken further as it cools.
   • Once cooled, pour the syrup into a clean, dry, and airtight glass jar.
   • Store in the refrigerator. It will stay fresh for up to one month.