Wheat Dosa, Thakkali Chutney and Poondu Chutney

Ingredients

• 2 tbsp Sesame Oil (divided)
• 4 medium Roma Tomatoes (roughly chopped)
• 1 medium Red Onion (roughly chopped)
• 4 cloves Garlic Cloves
• 4 whole Dried Red Chilies (adjust to your spice preference)
• 1 tsp Chana Dal
• 1.5 tsp Urad Dal (divided)
• 1 tsp Tamarind Paste
• 0.5 tsp Jaggery Powder (or brown sugar)
• 0.75 tsp Salt (or to taste)
• 0.5 tsp Mustard Seeds
• 1 sprig Curry Leaves (about 10-12 leaves)
• 0.25 tsp Hing (asafoetida)
• 3 tbsp Water (as needed for grinding)

Instructions

1. 1

   Sauté the Chutney Base

   • Heat 1.5 tbsp of sesame oil in a pan or kadai over medium heat.
   • Add 1 tsp chana dal and 1 tsp urad dal. Sauté for about 1 minute until they turn fragrant and light golden brown. Be careful not to burn them.
   • Add the dried red chilies and garlic cloves. Sauté for another 30 seconds until the garlic is fragrant.
   • Add the chopped onion and cook for 3-4 minutes until it becomes soft and translucent.
   • Add the chopped tomatoes and salt. Mix well and cook for 6-8 minutes, stirring occasionally, until the tomatoes break down and become completely soft and mushy.
2. 2

   Cool and Grind the Mixture

   • Stir in the tamarind paste and jaggery powder. Mix well to combine and cook for one more minute, then turn off the heat.
   • Allow the mixture to cool down completely to room temperature. This is a crucial step to prevent steam from building up in the grinder.
   • Transfer the cooled mixture to a blender or grinder jar. Grind to a smooth or slightly coarse paste, as per your preference. Add 2-3 tbsp of water if needed to facilitate grinding.
3. 3

Ingredients

• 20 cloves Garlic Cloves (large, peeled)
• 15 pcs Dry Red Chilies (Use a mix of Byadgi for color and Guntur for heat)
• 1 inch piece Tamarind (seedless)
• 0.5 tsp Jaggery Powder
• 0.75 tsp Salt (or to taste)
• 0.5 cup Hot Water (for soaking)
• 2 tbsp Gingelly Oil (Indian sesame oil)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (split black gram)
• 10 pcs Curry Leaves
• 0.25 tsp Hing (asafoetida)

Instructions

1. 1

   Soak Chilies and Tamarind

   • Remove the stems from the dry red chilies.
   • Place the chilies and the seedless tamarind piece into a small bowl.
   • Pour 1/2 cup of hot water over them. Let this soak for at least 15-20 minutes to soften them, which is essential for a smooth paste.
2. 2

   Grind the Chutney Paste

   • Transfer the soaked chilies and tamarind, along with their soaking water, to a high-speed blender or mixie jar.
   • Add the peeled garlic cloves, jaggery powder, and salt to the jar.
   • Blend until you get a smooth, thick paste. Avoid adding extra water if possible. If necessary, add only a teaspoon at a time to help the blades move.
3. 3

   Prepare the Tempering (Tadka)

   • Heat the gingelly oil in a small pan (tadka pan) over medium heat.
   • Once the oil is hot, add the mustard seeds. Wait for them to splutter completely, which should take about 30 seconds.
   • Add the urad dal and sauté until it turns a light golden brown, being careful not to burn it.