Pundi Gatti, Coconut Chutney and Rasam

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

• 3 medium Tomato (ripe and roughly chopped)
• 15 g Tamarind (seedless, about a small lemon size)
• 4 cups Water (divided for soaking and cooking)
• 2 tbsp Rasam Powder (adjust to spice preference)
• 0.5 tsp Turmeric Powder
• 0.25 tsp Hing (asafoetida)
• 1 tsp Salt (or to taste)
• 0.5 tsp Jaggery (powdered, optional)
• 2 tbsp Coriander Leaves (finely chopped)
• 1 tbsp Ghee (use oil for a vegan version)
• 1 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 2 whole Dried Red Chili (broken into halves)
• 10 leaves Curry Leaves
• 3 cloves Garlic (lightly crushed)

Instructions

1. 1

   Prepare the Rasam Base

   • Soak the tamarind in 1 cup of warm water for 15 minutes. Squeeze the pulp thoroughly to extract the juice, then strain and discard the solids.
   • In a medium pot, combine the chopped tomatoes, turmeric powder, and 2 cups of water.
   • Bring to a boil and cook over medium heat for 8-10 minutes, until the tomatoes are very soft and mushy.
   • Using a potato masher or the back of a ladle, mash the tomatoes well directly in the pot to create a smooth base.
2. 2

   Simmer the Rasam

   • Pour the prepared tamarind extract into the pot with the mashed tomatoes.
   • Stir in the rasam powder, hing, salt, and optional jaggery. Add the remaining 1 cup of water and mix well.
   • Bring the mixture to a boil over medium-high heat. As soon as it starts boiling and a frothy layer forms on top, immediately reduce the heat to low.
   • Let it simmer gently for 5-7 minutes. Do not let it boil vigorously, as this can make the rasam bitter.
3. 3

   Prepare the Tempering (Tadka)