Rava Dosa, Muttai Curry and Onion Chutney

Ingredients

• 8 large Eggs
• 3 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 0.5 tsp Fennel Seeds
• 1 sprig Curry Leaves
• 2 medium Onion (finely chopped)
• 2 whole Green Chili (slit lengthwise)
• 1.5 tbsp Ginger Garlic Paste
• 3 medium Tomatoes (pureed)
• 0.5 tsp Turmeric Powder
• 1.5 tsp Kashmiri Red Chili Powder (adjust to your spice preference)
• 2 tsp Coriander Powder
• 1 cup Water (for the gravy)
• 1.5 tsp Salt (or to taste)
• 1 cup Coconut Milk (thick, first press)
• 1 tsp Garam Masala
• 3 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare the Eggs

   • Place eggs in a saucepan, cover with cold water by at least an inch. Bring to a rolling boil over high heat.
   • Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.
   • Drain the hot water and transfer the eggs to an ice bath or run under cold water until cool enough to handle.
   • Peel the eggs carefully and make 2-3 shallow slits on each one with a knife. This helps them absorb the gravy flavors. Set aside.
2. 2

   Start the Curry Base (Tadka)

   • Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and let them splutter completely.
   • Add the fennel seeds and curry leaves. Sauté for about 30 seconds until the curry leaves turn crisp and aromatic.
3. 3

   Sauté Aromatics

   • Add the finely chopped onions to the pan. Sauté for 8-10 minutes, stirring frequently, until they are soft and golden brown.
   • Add the slit green chilies and ginger-garlic paste. Cook for another 1-2 minutes until the raw smell disappears.

Ingredients

• 2.5 tbsp sesame oil (Divided use: 2 tbsp for sautéing, 0.5 tbsp for tempering)
• 2 medium onion (Roughly chopped, about 300g)
• 1 medium tomato (Roughly chopped, about 120g)
• 5 whole dried red chilies (Use Byadgi or Kashmiri for good color and moderate heat. Adjust to taste.)
• 1 tbsp chana dal
• 1.5 tbsp urad dal (Divided use: 1 tbsp for sautéing, 0.5 tbsp for tempering)
• 1 tsp tamarind paste (Or a small marble-sized ball of whole tamarind, deseeded)
• 1 tsp jaggery powder (Optional, to balance the flavors)
• 1 tsp salt (Adjust to taste)
• 3 tbsp water (As needed for grinding)
• 0.5 tsp mustard seeds (For tempering)
• 1 sprig curry leaves (About 8-10 leaves, for tempering)
• 0.25 tsp asafoetida (Also known as Hing, for tempering)

Instructions

1. 1

   Heat 2 tablespoons of sesame oil in a pan over medium heat. Add the chana dal, 1 tablespoon of urad dal, and the dried red chilies. Sauté for 1-2 minutes until the dals turn light golden and become aromatic. Be careful not to burn them.

2. 2

   Add the roughly chopped onions and a pinch of salt. Continue to sauté for 6-8 minutes, stirring occasionally, until the onions soften and turn translucent with slightly browned edges. This caramelization is key to the chutney's flavor.

3. 3

   Add the chopped tomatoes and cook for another 4-5 minutes until they become soft and mushy, and the oil starts to separate from the mixture.

4. 4

   Turn off the heat and allow the mixture to cool down completely to room temperature. This step is crucial to prevent steam from building up in the grinder, which can be dangerous.

5. 5

   Once cooled, transfer the mixture to a grinder or blender jar. Add the tamarind paste, jaggery powder (if using), and the remaining salt. Grind to a smooth or slightly coarse paste, adding 2-3 tablespoons of water, one at a time, only as needed to facilitate grinding. The chutney should be thick.

6. 6

   Transfer the ground chutney to a serving bowl. Now, prepare the tempering (tadka). Heat the remaining 0.5 tablespoon of oil in a small pan. Add the mustard seeds and let them splutter. Then, add 0.5 tablespoon of urad dal, curry leaves, and asafoetida. Sauté for 30-40 seconds until the dal turns golden.

7. 7