Neer Dosa, Egg Ghee Roast and Coriander Chutney

Ingredients

• 8 pcs Eggs (large)
• 8 pcs Byadgi Dried Red Chillies (stems removed)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 0.5 tsp Black Peppercorns
• 0.25 tsp Fenugreek Seeds
• 6 cloves Garlic (peeled)
• 1 inch piece Tamarind (seedless)
• 4 tbsp Ghee
• 1 medium Onion (finely chopped)
• 10 leaves Curry Leaves
• 0.25 tsp Turmeric Powder
• 0.5 tsp Jaggery (powdered)
• 1 tsp Salt (or to taste)
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Coriander Leaves (chopped, for garnish)
• 0.5 cup Water (hot, for soaking and grinding)

Instructions

1. 1

   Boil and Prepare the Eggs

   • Place eggs in a saucepan and cover with cold water by at least one inch.
   • Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to a simmer and cook for 10 minutes for perfect hard-boiled eggs.
   • Immediately transfer the cooked eggs to a bowl of ice water to stop the cooking process. Let them cool for 5 minutes.
   • Peel the cooled eggs and gently make 2-3 shallow vertical slits on each one. This helps the masala penetrate the eggs. Set aside.
2. 2

   Prepare the Ghee Roast Masala Paste

   • In a small bowl, soak the Byadgi dried red chilies and the piece of tamarind in 1/2 cup of hot water for 15 minutes. This will soften them for grinding.
   • While the chilies soak, heat a small, dry pan over low heat. Add coriander seeds, cumin seeds, black peppercorns, and fenugreek seeds. Dry roast for 2-3 minutes, stirring constantly, until they become fragrant. Be careful not to burn them.
   • Transfer the roasted spices to a blender jar. Add the soaked chilies, soaked tamarind (along with its soaking water), and peeled garlic cloves.
   • Blend everything to a very smooth, thick paste. Add a tablespoon or two of extra water only if necessary to facilitate grinding.

Ingredients

• 2 cup Coriander Leaves (Packed, with tender stems included)
• 0.5 cup Mint Leaves (Packed)
• 2 pcs Green Chili (Adjust to your spice preference)
• 1 inch Ginger (Peeled and roughly chopped)
• 2 clove Garlic (Optional, for a pungent flavor)
• 2 tbsp Roasted Chana Dal (Acts as a thickener, also known as Dalia)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 1 tsp Cumin Seeds (Can be lightly toasted for deeper flavor)
• 0.75 tsp Salt (Adjust to taste)
• 0.5 tsp Sugar (Optional, to balance flavors)
• 3 tbsp Ice Cold Water (As needed for grinding)

Instructions

1. 1

   Prepare the Herbs (3 minutes): Thoroughly wash the coriander and mint leaves under cold running water. Drain well. Include the tender coriander stems as they are packed with flavor. Roughly chop the herbs.

2. 2

   Load the Blender (2 minutes): In a high-speed blender or a small grinder jar, combine the washed coriander, mint leaves, green chilies, peeled ginger, garlic (if using), roasted chana dal, cumin seeds, salt, sugar, and freshly squeezed lemon juice.

3. 3

   Blend to a Smooth Paste (4 minutes): Secure the lid and blend the ingredients. Add 1 tablespoon of ice-cold water at a time, only as needed, to help the blades move and achieve a smooth consistency. Scrape down the sides of the jar periodically to ensure everything is blended evenly. Avoid adding too much water.

4. 4

   Taste and Serve (1 minute): Transfer the chutney to a serving bowl. Taste and adjust the seasoning if necessary—add more salt for flavor, lemon juice for tang, or a pinch of sugar to balance the heat. Serve immediately or store in an airtight container in the refrigerator.