Dosa Companions: Peanut Chutney and Aloo Masala

Ingredients

• 0.5 cup peanuts (For the chutney; roast)
• 2 green chilies (Use 2-3)
• tamarind (Use either a small chunk or 1 tsp tamarind pulp)
• ginger (A small piece; roast with the chutney ingredients)
• 2 garlic cloves (Use 2-3 cloves; roast)
• 0.25 cup cilantro (For the chutney)
• 0.5 cup desiccated coconut (For the chutney)
• salt (To taste, for the chutney)
• water (Add if the chutney is too thick)
• 3 tbsp oil (For tempering the chutney)
• 0.5 tsp mustard seeds (For the chutney tempering)
• 0.5 tsp urad dal (For the chutney tempering)
• 2 dried red chilies (For the chutney tempering)
• 2 curry leaves (Use 2-3 leaves for the chutney tempering)
• 3 potatoes (Medium-sized; boil and mash)
• 4 tbsp oil (For the aloo masala)
• 0.5 tsp mustard seeds (For the aloo masala tempering)
• 0.5 tsp chana dal (For the aloo masala tempering)
• 0.5 tsp urad dal (For the aloo masala tempering)
• curry leaves (A few leaves, for the aloo masala tempering)
• 2 dried red chilies (Break in half; for the aloo masala tempering)
• 2 onions (Medium-sized)
• 0.5 tsp turmeric powder (For the aloo masala)
• salt (To taste, for the aloo masala)
• water (A splash, to help the onions and potatoes mix)
• 0.333 tsp red chili powder (About 1/3 tsp)
• cilantro (Chopped, for garnish)

Steps

1. 1

   Roast the peanuts, green chilies, tamarind or tamarind pulp, ginger, garlic, cilantro, and desiccated coconut for the chutney.

2. 2

   Grind the roasted chutney ingredients together. Transfer the mixture to a bowl, adding water if it is too thick, and set aside.

3. 3

   Heat 3 tbsp oil in a pan for the chutney tempering.

4. 4

   Add 1/2 tsp mustard seeds, 1/2 tsp urad dal, the dried red chilies, and curry leaves. Let the mixture crackle.

5. 5

   Pour the crackling tempering over the chutney.

6. 6

   Boil the potatoes until cooked, then mash them and keep them aside.

7. 7

   Heat 4 tbsp oil in a pan for the aloo masala.

8. 8

   Add the mustard seeds, chana dal, urad dal, curry leaves, and dried red chilies broken in half. Cook until they splatter.

9. 9

   Add the onions and cook until soft.

10. 10

    Add the turmeric powder and salt, then mix.

11. 11

    Add the boiled mashed potatoes. Add a splash of water to help the onions and potatoes mix together well.

12. 12

    Add the red chili powder and garnish the aloo masala with chopped cilantro.

Notes

The source provides the chutney and potato filling but does not include instructions or ingredients for making the dosa itself. Tamarind is given as an alternative: use either a small chunk or 1 tsp tamarind pulp.

Nutrition per serving

• side dish
• South Indian
• vegetarian
• vegan
• gluten-free
• dosa accompaniment
• chutney
• potato filling