Neer Dosa, Coconut Chutney and Vendakkai Puli Kozhambu

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 Okra (Washed, dried, and cut into 1-inch pieces)
• 25 g Tamarind (Lemon-sized ball)
• 1.5 cup Warm Water (For soaking tamarind)
• 3 tbsp Sesame Oil (Preferably Indian gingelly oil)
• 150 g Shallots (Peeled and roughly chopped (about 10-12))
• 1 pcs Tomato (Medium-sized, chopped)
• 5 pcs Garlic Cloves (Chopped)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 0.25 tsp Fenugreek Seeds
• 2 pcs Dried Red Chilies (Broken in half)
• 10 pcs Curry Leaves
• 0.25 tsp Asafoetida
• 0.5 tsp Turmeric Powder
• 1.5 tsp Red Chili Powder (Adjust to your spice preference)
• 2 tsp Coriander Powder
• 1 tbsp Sambar Powder
• 1 tsp Jaggery (Powdered)
• 1.25 tsp Salt (To taste)

Instructions

1. 1

   Prepare Tamarind & Vegetables

   • Soak the tamarind in 1.5 cups of warm water for 15 minutes.
   • Squeeze well to extract the juice, then strain the liquid through a fine-mesh sieve, discarding the pulp.
   • While the tamarind soaks, wash and thoroughly pat dry the okra. Trim the ends and cut into 1-inch pieces.
   • Finely chop the shallots, tomato, and garlic cloves.
2. 2

   Sauté Okra

   • Heat 1 tbsp of sesame oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the cut okra and sauté for 7-8 minutes, stirring occasionally, until the slimy texture disappears and the edges are lightly browned.
   • Remove the cooked okra from the pan and set it aside.
3. 3

   Temper Spices (Tadka)

   • In the same pan, heat the remaining 2 tbsp of sesame oil.
   • Once hot, add the mustard seeds and allow them to splutter completely.