Set Dosa, Potato Sagu and Coconut Chutney

Ingredients

• 500 g Potato (about 4 medium potatoes)
• 2 medium Onion (thinly sliced)
• 3 piece Green Chili (slit lengthwise, adjust to taste)
• 1 inch Ginger (finely grated)
• 2 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 1 tsp Chana Dal
• 10 piece Curry Leaves
• 0.25 tsp Hing (asafoetida)
• 0.5 tsp Turmeric Powder
• 1 tbsp Besan (gram flour)
• 2.25 cup Water (divided for slurry and gravy)
• 1 tsp Salt (adjust to taste)
• 1 tbsp Lemon Juice (freshly squeezed)
• 2 tbsp Coriander Leaves (finely chopped, for garnish)

Instructions

1. 1

   Prepare Potatoes & Besan Slurry

   • Boil or pressure cook the potatoes until fork-tender. Peel the skin and lightly mash them with your hands or a fork. Ensure they remain chunky; do not make a smooth paste.
   • In a small bowl, whisk the besan with 1/4 cup of water until you have a smooth, lump-free slurry. Set aside.
2. 2

   Make the Tempering (Tadka)

   • Heat oil in a kadai or a wide pan over medium heat. Add the mustard seeds and allow them to splutter completely.
   • Add the urad dal and chana dal. Sauté for about 1 minute, stirring continuously, until they turn a light golden brown.
   • Add the curry leaves and hing. Sauté for another 15-20 seconds until the leaves are crisp and fragrant.
3. 3

   Sauté Aromatics

   • Add the sliced onions, slit green chilies, and grated ginger to the pan.
   • Sauté for 4-5 minutes, stirring occasionally, until the onions soften and become translucent.
4. 4

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