Onion Uttapam, Chettinad Sambar and Coconut Chutney

Ingredients

• 1 cup Toor Dal (Also known as split pigeon peas)
• 0.5 tsp Turmeric Powder
• 3 cup Water (For pressure cooking the dal)
• 2 tbsp Coriander Seeds
• 1 tbsp Chana Dal
• 1 tsp Urad Dal
• 0.25 tsp Fenugreek Seeds
• 1 tsp Cumin Seeds
• 1 tsp Black Peppercorns
• 5 pcs Dry Red Chillies (For the masala powder)
• 3 tbsp Grated Coconut (Fresh or desiccated)
• 1 tsp Sesame Oil (For roasting masala)
• 20 g Tamarind (Seedless, about a small lemon-sized ball)
• 1 pcs Drumstick (Cut into 2-inch pieces)
• 1 pcs Brinjal (Small, quartered)
• 0.5 cup Yellow Pumpkin (Peeled and cubed)
• 15 pcs Sambar Onions (Peeled, also known as pearl onions)
• 1 pcs Tomato (Medium, chopped)
• 1.5 tsp Salt (Adjust to taste)
• 0.5 tsp Jaggery (Optional, to balance flavors)
• 2 tbsp Ghee (For tempering)
• 1 tsp Mustard Seeds
• 10 pcs Curry Leaves
• 0.25 tsp Asafoetida
• 1 pcs Dry Red Chilli (Broken, for tempering)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Cook the Lentils

   • Rinse the toor dal thoroughly under running water. In a pressure cooker, combine the rinsed dal, 3 cups of water, and turmeric powder.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
   • Allow the pressure to release naturally. Open the cooker, whisk the dal until smooth, and set aside.
2. 2

   Prepare the Chettinad Masala

   • Heat 1 tsp of sesame oil in a small pan over low-medium heat. Add the coriander seeds, chana dal, urad dal, fenugreek seeds, cumin seeds, black peppercorns, and 5 dry red chillies.
   • Roast for 3-4 minutes, stirring continuously, until the dals turn golden and the spices become fragrant. Be careful not to burn them.
   • Add the grated coconut and continue to roast for another 1-2 minutes until it is lightly toasted and aromatic.
   • Remove the mixture from the heat and let it cool down completely. Once cooled, transfer to a blender and grind into a fine powder without adding any water.
3. 3

   Cook the Vegetables and Tamarind

   • While the masala cools, soak the tamarind in 1 cup of hot water for 15 minutes. Squeeze the pulp thoroughly to extract the juice, then discard the solids.

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