This is my version of coconut chutney that works really well with dosas, but would probably work well with other Indian snacks like idlis as well. So here goes:
INGREDIENTS
2 Tbl Spoons - Channa Dal
2 Tbl Spoons - Toor Dal
1 Tbl Spoon - Urad Dal
1 Cup - Grated Coconut – fresh or frozen (thawed), NOT dry
¼-Tps Spoon - Asofoetida or Heeng/Hing
1-inch Ball - Tamarind
3 to 6 - Dried red chilies
METHOD
Place the tamarind in about 1 cup of water and nuke in the microwave on high for about 1 to 2 minutes. Remove and allow to soak. When the water is sufficiently cool, use your fingers to gently knead the tamarind in the water. Remove and discard the solids, and retain the “tamarind liquid”.
Roast the channa dal, toor dal, and urad dal to golden brown. I prefer to roast them individually, but you can probably roast them all together too. Make sure not to burn them.
Roast the red chilies without burning. Use between 3 and 6, based on the hotness of chilies and your tolerance for fire.
Grind the three dals and the roasted chilies in a small spice grinder, along with ¼-teaspoon of heeng. Grind to a find powder.
Add the ground mixture, the grated coconut and half the “tamarind liquid” to a blender and blend to a smooth paste. Add a little of water if needed.
Taste periodically and add salt and more tamarind liquid if needed.
Remove from the blender and serve.
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