Puri, Aloo Palya and Coconut Chutney

Ingredients

• 500 g Potatoes (about 4 medium, Russet or Yukon Gold work well)
• 2 tbsp Coconut Oil (or any neutral vegetable oil)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (split and skinned black gram lentils)
• 1 tsp Chana Dal (split Bengal gram)
• 1 large Onion (finely chopped)
• 3 pcs Green Chilies (slit lengthwise, adjust to taste)
• 1 inch Ginger (finely grated)
• 10 leaves Curry Leaves (fresh)
• 0.25 tsp Hing (asafoetida)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Cook the Potatoes

   • Wash the potatoes thoroughly. Boil or pressure cook them until they are fork-tender but still hold their shape, about 15-20 minutes in a pot or 2-3 whistles in a pressure cooker.
   • Drain the hot water and allow the potatoes to cool down completely. This prevents them from becoming mushy.
   • Once cool, peel the skins and gently crumble the potatoes into coarse, bite-sized chunks with your hands. Set aside.
2. 2

   Prepare the Tempering (Tadka)

   • Heat coconut oil in a wide pan or kadai over medium heat.
   • Add the mustard seeds and wait for them to splutter completely.
   • Lower the heat and add the urad dal and chana dal. Sauté for about a minute until they turn a light golden brown, being careful not to burn them.
   • Add the slit green chilies, grated ginger, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves are crisp and the mixture is fragrant.
3. 3

   Sauté and Combine

   • Add the finely chopped onion to the pan and sauté for 4-5 minutes until it becomes soft and translucent.

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