Neer Dosa with Belle Chutney

Ingredients

• 0.5 cup Jaggery (grated or powdered)
• 15 g Tamarind (seedless block)
• 0.25 cup Warm Water (for soaking tamarind)
• 5 pcs Byadagi Red Chilies (adjust to taste)
• 1 tbsp Urad Dal
• 1 tbsp Chana Dal
• 2 tbsp Fresh Coconut (grated)
• 0.5 tsp Salt (or to taste)
• 2 tsp Gingelly Oil (also known as sesame oil)
• 0.5 tsp Mustard Seeds
• 1 sprig Curry Leaves
• 0.25 tsp Hing (asafoetida)

Instructions

1. 1

   Prepare the tamarind pulp. Soak the tamarind block in 1/4 cup of warm water for 15 minutes. Once it softens, mash it with your fingers to extract the thick pulp. Strain this mixture through a fine-mesh sieve, pressing down to get all the liquid. Discard the leftover fibers and seeds.

2. 2

   Dry roast the dals and chilies. Heat a small, heavy-bottomed pan over low-medium heat. Add the chana dal and urad dal. Roast, stirring constantly, for 2-3 minutes until they turn light golden and release a nutty aroma. Add the dried red chilies and continue to roast for another 30-45 seconds. Remove from heat and allow the mixture to cool completely.

3. 3

   Grind the chutney. In a blender or grinder jar, combine the cooled dal-chili mixture, grated jaggery, prepared tamarind pulp, grated fresh coconut, and salt. Grind into a thick, smooth paste. Add 1-2 tablespoons of water only if necessary to facilitate grinding. The desired consistency is thick, not runny.

4. 4

   Prepare the tempering (tadka). Heat the gingelly oil in the same small pan over medium heat. Once the oil is hot, add the mustard seeds. When they begin to splutter and pop, add the curry leaves and hing. Sauté for 15-20 seconds until the curry leaves are crisp.

5. 5

   Combine and serve. Pour the hot tempering over the ground chutney. Mix well to combine. Let the chutney rest for at least 10 minutes to allow the flavors to meld. Serve with dosa, idli, chapati, or rice.