Set Dosa, Vegetable Sagu and Coconut Chutney

Ingredients

• 1 cup Fresh Coconut (grated)
• 4 pcs Green Chillies (adjust to spice preference)
• 1 inch Ginger (roughly chopped)
• 5 pcs Garlic Cloves
• 2 tbsp Roasted Gram Dal (also known as pottukadalai)
• 1 inch Cinnamon Stick
• 4 pcs Cloves
• 0.25 cup Coriander Leaves (packed, plus more for garnish)
• 1 pcs Carrot (medium, diced)
• 100 g Green Beans (chopped into 1-inch pieces)
• 1 pcs Potato (medium, peeled and diced)
• 0.5 cup Green Peas (fresh or frozen)
• 1 pcs Onion (medium, finely chopped)
• 1 pcs Tomato (medium, finely chopped)
• 2 tbsp Vegetable Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 10 pcs Curry Leaves
• 0.25 tsp Asafoetida
• 0.5 tsp Turmeric Powder
• 1.5 tsp Salt (or to taste)
• 1.75 cup Water (divided for grinding and gravy)
• 1 tbsp Lemon Juice (freshly squeezed)

Instructions

1. 1

   Prepare the Coconut Masala Paste

   • In a blender jar, combine the grated coconut, green chillies, ginger, garlic cloves, roasted gram dal, cinnamon stick, cloves, and packed coriander leaves.
   • Add 1/4 cup of water and blend until you have a very smooth, fine paste. Set aside.
2. 2

   Cook the Vegetables

   • In a medium pot, add the diced carrots, green beans, and potatoes. Cover with water and bring to a boil.
   • Cook for about 7-8 minutes until the vegetables are almost tender.
   • Add the green peas and cook for another 2-3 minutes. The vegetables should be cooked through but still retain a slight bite.
   • Drain the water completely and set the cooked vegetables aside.
3. 3

   Prepare the Tempering (Tadka)

   • Heat oil in a large pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter.
   • Add the urad dal, curry leaves, and asafoetida. Sauté for about 30 seconds until the dal turns a light golden brown.

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