Neer Dosa, Kudla Sambar and Coconut Chutney

Ingredients

• 0.75 cup Toor Dal (rinsed)
• 0.5 tsp Turmeric Powder
• 2 cup Water (for cooking dal)
• 1 tsp Coconut Oil (for roasting masala)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 1 tsp Urad Dal
• 1 tsp Chana Dal
• 0.25 tsp Fenugreek Seeds
• 5 pcs Byadgi Chillies (or other mild dry red chillies)
• 0.5 cup Fresh Coconut (grated)
• 1 pc Drumstick (cut into 2-inch pieces)
• 0.5 cup Yellow Pumpkin (cubed)
• 0.5 cup Brinjal (cubed)
• 0.5 cup Mangalorean Cucumber (cubed)
• 1 inch piece Tamarind
• 0.5 cup Warm Water (for soaking tamarind)
• 1 tbsp Jaggery (powdered or grated)
• 1.5 tsp Salt (or to taste)
• 1 tsp Mustard Seeds
• 10 leaves Curry Leaves
• 0.25 tsp Hing
• 2 tbsp Coriander Leaves (freshly chopped for garnish)

Instructions

1. 1

   Cook the Dal

   • Wash the toor dal thoroughly. In a pressure cooker, combine the dal, 2 cups of water, and turmeric powder.
   • Pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
   • Once the pressure releases naturally, open the cooker and whisk the dal until smooth. Set aside.
2. 2

   Roast and Grind the Masala

   • Heat 1 tsp of coconut oil in a pan over low-medium heat.
   • Add coriander seeds, cumin seeds, urad dal, chana dal, fenugreek seeds, and Byadgi chillies. Roast, stirring constantly, for 2-3 minutes until the dals turn golden and the spices are aromatic.
   • Add the grated fresh coconut and continue to roast for another 3-4 minutes until it turns a fragrant golden-brown. Be careful not to burn it.
   • Turn off the heat and allow the mixture to cool completely.
   • Transfer the cooled mixture to a grinder. Add about 1/4 cup of water and blend to a very smooth paste.
3. 3

   Cook the Vegetables

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