Onion Uttapam, Kara Chutney and Coconut Chutney

Ingredients

• 3 tbsp Gingelly Oil (Divided use: 2 tbsp for sautéing, 1 tbsp for tempering)
• 1 tbsp Chana Dal
• 2 tsp Urad Dal (Divided use: 1 tsp for sautéing, 1 tsp for tempering)
• 6 pcs Dry Red Chilies (Use Guntur or Byadgi chilies. Adjust quantity for spice level.)
• 4 pcs Garlic Cloves (Peeled and roughly chopped)
• 2 pcs Onion (Medium-sized, roughly chopped)
• 2 pcs Tomato (Medium-sized, ripe, and roughly chopped)
• 1 tsp Tamarind Paste (Use seedless tamarind paste for convenience)
• 0.75 tsp Salt (Adjust to taste)
• 0.25 cup Water (For grinding, use as needed)
• 0.5 tsp Mustard Seeds (For tempering)
• 1 sprig Curry Leaves (About 10-12 leaves, for tempering)
• 0.25 tsp Asafoetida (Also known as Hing, for tempering)

Instructions

1. 1

   Sauté the Chutney Base

   • Heat 2 tbsp of gingelly oil in a pan over medium heat.
   • Add 1 tbsp chana dal and 1 tsp urad dal. Sauté for 1-2 minutes until they turn light golden and aromatic.
   • Add the dry red chilies and garlic cloves. Sauté for another 30-40 seconds until the chilies puff up slightly.
   • Add the chopped onions and a pinch of salt. Cook for 4-5 minutes, stirring occasionally, until the onions become soft and translucent.
   • Add the chopped tomatoes, tamarind paste, and the remaining salt. Mix well and cook for 5-7 minutes until the tomatoes turn soft and mushy, and oil begins to separate from the mixture.
2. 2

   Cool and Grind

   • Turn off the heat and transfer the sautéed mixture to a plate. Allow it to cool down completely to room temperature. This is crucial for a smooth texture and safe blending.
   • Once cooled, transfer the mixture to a high-speed blender or grinder jar.
   • Add up to 1/4 cup of water and grind to a smooth, thick paste. Scrape down the sides as needed. Avoid adding too much water to maintain a thick consistency.
3. 3

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