Neer Dosa, Kadle Manoli Gassi and Coconut Chutney

Ingredients

• 1 cup Kala Chana (dried, to be soaked overnight)
• 250 g Ivy Gourd (trimmed and chopped into 1-inch pieces)
• 2 tbsp Coconut Oil (divided)
• 1 pcs Onion (medium, finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Jaggery (grated, optional)
• 1.5 tsp Salt (or to taste)
• 3 cup Water (for cooking and grinding)
• 1 cup Grated Coconut (fresh or frozen)
• 7 pcs Byadgi Red Chilies (stems removed)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Fenugreek Seeds
• 0.5 tsp Black Peppercorns
• 6 cloves Garlic (peeled)
• 1 pcs Tamarind (marble-sized ball, seedless)
• 1 tsp Mustard Seeds
• 10 pcs Curry Leaves

Instructions

1. 1

   Prepare Chickpeas and Ivy Gourd

   • Wash the kala chana and soak in plenty of water for at least 8 hours or overnight.
   • Drain the soaked chickpeas. In a pressure cooker, combine the chickpeas with 2 cups of fresh water and 0.5 tsp of salt. Cook for 4-5 whistles on medium heat until they are soft but hold their shape. Set aside, retaining the cooking water.
   • In a separate pot, bring 1 cup of water to a boil. Add the chopped ivy gourd and 0.5 tsp of salt. Cook for 8-10 minutes until tender-crisp. Drain and set aside.
2. 2

   Roast Spices and Prepare Masala Paste

   • Heat a pan over low-medium heat. Dry roast the Byadgi red chilies, coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns for 2-3 minutes until they release a fragrant aroma. Transfer to a plate to cool.
   • In the same pan, add 1 tsp of coconut oil. Add 4 cloves of garlic and sauté for a minute until lightly golden.
   • Add the grated coconut to the pan and roast, stirring continuously, until it turns golden brown and aromatic. Be careful not to burn it.
   • Allow all roasted ingredients to cool completely. Transfer them to a high-speed blender along with the tamarind ball. Add about 0.5 cup of water and grind to a very smooth, thick paste. Add more water if needed, a tablespoon at a time.
3. 3

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