Semige, Mangalorean Vegetable Stew and Coconut Chutney

Ingredients

• 1 cup Fresh Coconut (grated)
• 3 pcs Green Chili (adjust to taste)
• 1 inch Ginger (roughly chopped)
• 5 cloves Garlic
• 1 inch Cinnamon Stick
• 4 pcs Cloves
• 2 pods Green Cardamom
• 1 tsp Poppy Seeds (optional, for thickness)
• 0.25 cup Water (for grinding masala paste)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 12 pcs Curry Leaves
• 1 medium Onion (thinly sliced)
• 2 medium Potato (peeled and cubed into 1-inch pieces)
• 2 medium Carrot (peeled and cubed into 1-inch pieces)
• 100 g Green Beans (trimmed and chopped into 1-inch pieces)
• 0.5 cup Green Peas (fresh or frozen)
• 0.25 tsp Turmeric Powder
• 2 cup Thin Coconut Milk (second press or diluted canned milk)
• 1 cup Thick Coconut Milk (first press or full-fat canned milk)
• 1.25 tsp Salt (or to taste)
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare the Masala Paste

   • In a high-speed blender or grinder jar, combine the grated coconut, green chilies, ginger, garlic, cinnamon stick, cloves, green cardamom, and poppy seeds.
   • Add 1/4 cup of water and blend to a very smooth, fine paste. Scrape down the sides and add a tablespoon more water at a time if needed to facilitate grinding. Set the paste aside.
2. 2

   Temper and Sauté Aromatics

   • 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 takes about 30 seconds.
   • Immediately add the curry leaves (be careful as they will splutter) and the thinly sliced onion. Sauté for 4-5 minutes until the onions turn soft and translucent.
3. 3

   Cook the Root Vegetables

   • Add the cubed potatoes, carrots, turmeric powder, and salt to the pan. Stir well to coat the vegetables with the spices.
   • Pour in the thin coconut milk and bring the mixture to a gentle simmer.
   • Cover the pan and cook on medium-low heat for 10-12 minutes, or until the potatoes and carrots are about 80% cooked. They should be slightly firm when pierced with a fork.

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