Panpale, Coconut Chutney and Batata Song

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

Ingredients

• 500 g Potato (About 4 medium, peeled and diced into 1-inch cubes)
• 1 large Onion (Finely chopped)
• 2 tbsp Coconut Oil
• 1 tbsp Tamarind Paste (Or soak a lime-sized ball of tamarind in 1/4 cup warm water and extract the pulp)
• 0.5 tsp Mustard Seeds
• 1 sprig Curry Leaves (About 8-10 leaves)
• 0.25 tsp Hing (Also known as asafoetida)
• 2 tsp Kashmiri Red Chilli Powder (Adjust to your heat preference)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Jaggery (Grated or powdered, to balance the tanginess)
• 1 tsp Salt (Or to taste)
• 1 cup Water (For cooking)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Preparation

   • Peel the potatoes and dice them into uniform 1-inch cubes. Keep them submerged in a bowl of water to prevent oxidation.
   • Finely chop the onion and gather all the spices.
2. 2

   Sauté Aromatics (5 minutes)

   • Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
   • Add the curry leaves and hing, and sauté for another 15-20 seconds until fragrant.
   • Add the finely chopped onions and sauté for 3-4 minutes until they turn soft and translucent.
3. 3

   Cook the Potatoes (20 minutes)

   • Lower the heat and add the turmeric powder and Kashmiri red chilli powder. Stir continuously for 30 seconds to cook the spices without burning them.
   • Drain the potato cubes and add them to the pan. Mix well to coat the potatoes evenly with the spice masala.
   • Pour in 1 cup of water and add salt. Stir everything together.