Thattu Dosa, Kerala Egg Curry and Coconut Chutney

Ingredients

• 8 pc Egg (hard-boiled and peeled)
• 3 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 2 pc Dried Red Chili (broken into halves)
• 1 sprig Curry Leaves
• 2 medium Onion (thinly sliced)
• 2 pc Green Chili (slit lengthwise)
• 1 tbsp Ginger Garlic Paste
• 2 medium Tomato (finely chopped)
• 0.5 tsp Turmeric Powder
• 1.5 tsp Kashmiri Red Chili Powder (adjust for heat)
• 2 tsp Coriander Powder
• 0.5 tsp Black Pepper Powder (freshly ground preferred)
• 1.5 cup Thin Coconut Milk (second extract)
• 1 cup Thick Coconut Milk (first extract)
• 0.75 tsp Garam Masala
• 1.25 tsp Salt (or to taste)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare the eggs: Gently make 2-3 shallow slits on each hard-boiled egg with a knife. This helps them absorb the masala. Set aside.

2. 2

   Temper the spices: Heat coconut oil in a wide pan or kadai over medium heat. Add mustard seeds and let them splutter completely. Then, add the dried red chilies and curry leaves, and sauté for 30 seconds until fragrant.

3. 3

   Sauté the aromatics: Add the sliced onions to the pan and sauté for 8-10 minutes until they are soft and golden brown. Add the ginger-garlic paste and slit green chilies, and continue to sauté for another 2 minutes until the raw smell disappears.

4. 4

   Cook the base: Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they turn soft and mushy, and oil starts to separate from the masala.

5. 5

   Add spice powders: Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, coriander powder, and black pepper powder. Stir continuously for 1 minute until aromatic, ensuring they don't burn.

6. 6

   Build the gravy: Pour in the thin coconut milk and add salt. Mix well, scraping any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes.

7. 7

   Simmer with eggs: Gently place the slit boiled eggs into the gravy. Cover the pan and let it simmer on low heat for 5-7 minutes. This allows the eggs to absorb the flavors of the curry.

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