Neer Dosa with Batate Gassi

Ingredients

• 500 g Potatoes (Peeled and cut into 1.5-inch cubes)
• 4 cup Water (For boiling potatoes)
• 0.5 tsp Salt (For boiling potatoes)
• 1 cup Fresh Grated Coconut (Can use frozen, thawed)
• 1 small Onion (Roughly chopped, for masala paste)
• 5 cloves Garlic
• 6 pcs Dried Red Chilies (Use Byadgi for color and mild heat)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Fenugreek Seeds
• 0.5 tsp Turmeric Powder
• 1 inch ball Tamarind (Soak in 1/4 cup warm water, or use 1 tbsp paste)
• 3 tbsp Coconut Oil (Divided for roasting, cooking, and tempering)
• 1 tsp Mustard Seeds (For tempering)
• 1 tsp Urad Dal (Optional, for tempering)
• 10 pcs Curry Leaves (For tempering)
• 0.25 tsp Asafoetida (For tempering)

Instructions

1. 1

   Boil the potatoes. In a medium pot, combine the potato cubes, 4 cups of water, and 1/2 tsp of salt. Bring to a boil and cook for 10-12 minutes until the potatoes are fork-tender but still hold their shape. Drain completely and set aside.

2. 2

   Roast the masala spices. Heat 1/2 tbsp of coconut oil in a small pan over low-medium heat. Add the dried red chilies, coriander seeds, cumin seeds, and fenugreek seeds. Roast for 2-3 minutes, stirring constantly, until the spices are fragrant and slightly darkened. Be careful not to burn them. Remove from heat and let cool slightly.

3. 3

   Grind the masala paste. In a blender, combine the roasted spices, grated coconut, roughly chopped small onion, garlic cloves, turmeric powder, and soaked tamarind (squeeze out the pulp and discard the seeds/fibers). Add about 1/2 cup of water and grind to a very smooth, fine paste. Add a little more water if needed to achieve a smooth consistency.

4. 4

   Cook the curry base. Heat 1.5 tbsp of coconut oil in a heavy-bottomed pot or kadai over medium heat. Add the finely chopped medium onion and sauté for 6-8 minutes until soft and golden brown. Pour in the ground masala paste and cook for 5-7 minutes, stirring frequently, until the raw aroma disappears and oil begins to separate from the edges of the masala.

5. 5

   Simmer the gassi. Add the boiled potato cubes and 1 tsp of salt to the pot. Gently mix to coat the potatoes with the masala. Pour in the remaining 2 cups of water and stir well. Bring the curry to a boil, then reduce the heat to low. Cover the pot and let it simmer for 8-10 minutes, allowing the flavors to meld and the gravy to thicken.

6. 6