Serves: A dinner of dosai, as a side
Dosais are not the least expensive things on your Southern Indian restaurant menu and even then, I doubt they make much money from them.
There are plenty of ingredients that go into the whole show, they take time and technique and importantly, a truly wonderful chutney like this lasts… 24 hours. Time and economies of scale are not on your side.
The silver lining of course is that a good dosai is to die for and this chutney is simply part of the story. It is amazing.
The extra touch that turns the dial from 11 to 12. The addition that completes the meal, taking you into fine Indian cooking territory. The secret weapon in your cook-off that nobody saw coming.
Sure, you have 24-hours to get from bench to plate, though in-between making your dosai batter, your filling and a wonderful side of lentils, you’re signed up to the task right?
And the fact is, you cannot lose any cook-off – or dinner – if you pull the whole thing off.
Tie maybe, but who the hell are you cooking against?!
Half a coconut, grated
2 fresh green chillis
½ bunch fresh coriander leaves
1 tbsp fresh ginger
Salt to taste
10ml vegetable oil
1 tsp black mustard seeds
¼ asafoetida powder
1 sprig fresh curry leaves
- Grind the coconut, chillis, coriander leaves, ginger and salt in a blender, adding a little water if required.
- Heat the oil in a pan, add the mustard seeds, asafoetida and curry leaves and temper the chutney by pouring the mixture on top.
- Serve as an accompaniment to dosai.
** Enhances colour and flavour and settles the stomach; unless you have it or feel inclined to get it, you can live without.