Pundi Gatti, Vegetable Gassi and Coconut Chutney

Ingredients

• 1 medium Potato (Peeled and cut into 1-inch cubes)
• 1 medium Carrot (Peeled and cut into 1/2-inch rounds)
• 100 g Green Beans (Trimmed and cut into 1-inch pieces)
• 150 g Cauliflower (Cut into small florets)
• 0.5 cup Green Peas (Fresh or frozen)
• 0.5 tsp Salt (For boiling vegetables)
• 1 tsp Coconut Oil (For roasting masala)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Fenugreek Seeds
• 0.5 tsp Black Peppercorns
• 6 pcs Dried Red Chilies (Byadgi or Kashmiri variety recommended for color)
• 0.25 small Onion (Roughly chopped, for masala)
• 4 cloves Garlic
• 1 cup Grated Coconut (Fresh or frozen (thawed))
• 0.5 tsp Turmeric Powder
• 1 tsp Tamarind Paste (Or a marble-sized ball of tamarind soaked in warm water)
• 0.5 tsp Jaggery (Optional, to balance flavors)
• 1.5 cup Water (As needed for grinding and gravy)
• 1 tsp Mustard Seeds
• 12 pcs Curry Leaves
• 0.25 tsp Asafoetida

Instructions

1. 1

   Cook the Vegetables

   • In a large pot, combine the cubed potato, carrot, green beans, and cauliflower florets.
   • Add enough water to cover the vegetables and 1/2 tsp of salt.
   • Bring to a boil over medium-high heat, then reduce heat and simmer for 10-12 minutes until the vegetables are fork-tender but still hold their shape.
   • Add the green peas during the last 2 minutes of cooking.
   • Drain the vegetables, reserving about 1 cup of the cooking water for the gravy. Set both aside.
2. 2

   Roast the Masala Spices

   • Heat 1 tsp of coconut oil in a heavy-bottomed pan or kadai over medium heat.
   • Add coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, and dried red chilies. Roast for 1-2 minutes, stirring constantly, until they become aromatic.
   • Add the chopped onion and garlic. Sauté for 2-3 minutes until the onion softens and turns translucent.
   • Add the grated coconut. Reduce the heat to low and roast, stirring continuously, for 6-8 minutes until the coconut turns a deep, reddish-brown color. This step is crucial for the authentic flavor.
   • Turn off the heat and allow the mixture to cool down completely.

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