Neer Dosa with Thimare Chutney

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