Neer Dosa, Mushroom Sukkha and Thimare Chutney

Ingredients

• 500 g mushrooms (button or cremini, wiped clean and quartered)
• 2 pcs onion (medium, finely chopped)
• 1 pcs tomato (medium, finely chopped)
• 3 tbsp coconut oil
• 1 tsp mustard seeds
• 12 pcs curry leaves
• 1.25 tsp salt
• 2 tbsp coriander leaves (chopped, for garnish)
• 1 cup grated coconut (fresh or frozen)
• 1.5 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 0.5 tsp black peppercorns
• 0.25 tsp fenugreek seeds
• 5 pcs dried red chilies (Byadgi or Kashmiri variety)
• 4 pcs garlic (cloves)
• 1 inch ginger
• 0.5 tsp turmeric powder
• 1 tsp tamarind paste
• water (for grinding)

Instructions

1. 1

   Prepare the Sukkha Masala. In a dry pan over low-medium heat, roast the coriander seeds, cumin seeds, fennel seeds, black peppercorns, fenugreek seeds, and dried red chilies for 3-4 minutes until they become aromatic. Let the spices cool down completely. Transfer the roasted spices to a grinder jar. Add the grated coconut, garlic cloves, ginger, turmeric powder, and tamarind paste. Grind to a coarse paste, adding 2-3 tablespoons of water if necessary to help it blend. Set aside.

2. 2

   Cook the base. Heat coconut oil in a wide pan or kadai over medium heat. Add the mustard seeds and let them splutter. Add the curry leaves and sauté for 30 seconds until fragrant. Add the finely chopped onions and cook for 6-8 minutes, stirring occasionally, until they turn golden brown.

3. 3

   Sauté the masala and tomatoes. Add the chopped tomatoes and cook for 3-4 minutes until they become soft and mushy. Add the ground sukkha masala paste to the pan. Sauté for 5-7 minutes on low-medium heat until the raw smell disappears and you see oil starting to separate from the masala.

4. 4

   Cook the mushrooms. Add the quartered mushrooms and salt to the pan. Mix well to ensure all the mushrooms are coated with the masala. Cover the pan and cook for 10-12 minutes on medium heat as the mushrooms release their water. Uncover and continue to cook for another 3-5 minutes, stirring, until most of the water has evaporated and the masala clings thickly to the mushrooms. Garnish with chopped coriander leaves.

5. 5

   Serve immediately with neer dosa, chapatis, or steamed rice.

Ingredients

• 1 cup Brahmi Leaves (Packed, also known as Thimare or Ondelaga)
• 0.5 cup Fresh Grated Coconut
• 2 pcs Green Chilli (Adjust to your spice preference)
• 1 tsp Tamarind Pulp (Use seedless tamarind soaked in warm water)
• 0.5 tsp Jaggery Powder (Helps balance the flavors)
• 0.5 tsp Salt (To taste)
• 3 tbsp Water (As needed for grinding)
• 2 tsp Coconut Oil (For tempering)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Urad Dal (Split and skinned black gram)
• 1 pcs Dry Red Chilli (Broken into two pieces)
• 0.25 tsp Hing (Asafoetida)
• 1 sprig Curry Leaves (About 8-10 leaves)

Instructions

1. 1

   Grind the Chutney Base

   • Thoroughly wash the Brahmi (Thimare) leaves to remove any dirt or grit.
   • In a blender or grinder jar, combine the washed Brahmi leaves, fresh grated coconut, green chillies, tamarind pulp, jaggery powder, and salt.
   • Add 2 tablespoons of water and grind to a thick, slightly coarse paste. Scrape down the sides of the jar periodically.
   • If the mixture is too thick to grind, add the remaining 1 tablespoon of water, or more, a teaspoon at a time, until you reach the desired consistency. Avoid making it watery.
2. 2

   Prepare the Tempering (Tadka)

   • Heat the coconut oil in a small pan (tadka pan) over medium heat. Wait for the oil to shimmer slightly.
   • Add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
   • Add the urad dal and sauté for 30-40 seconds until it turns a light golden brown. Be careful not to burn it.
   • Add the broken dry red chilli, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves turn crisp and aromatic.
3. 3