Ginger Chicken Curry

Pachai Payaru Sundal

Green gram – 1 cup, soaked in Water and pressure cooked for 1 whistle

Oil – 1 tbsp.

Mustard – 1/2 tsp

Urad dhal – 1 tsp

Red chilli – 2

Ginger – a small pc

Asafoetida – a pinch

Curry leaves

Coconut gratings

Salt

Heat Oil in a medium pan and temper Mustard, Urad dhal, Red Chilli, Ginger, Asafetida and Curry leaves.

Add the cooked Green gram and mix well.

Add Coconut gratings and required Salt. Then turn off heat.

Dosa

Urad Dhal - 1 cup

Channa Dhal - 1/8 cup

Fenugreek - 1 tbsp.

Idly Rice - 4 cup

Salt

Oil

Soak Urad Dhal, Channa dhal, with Fenugreek seeds in Water for about 6 hours. Soak the Rice separately in another bowl.

Transfer the soaked Dhal mixture into a wet grinder and grind to a smooth paste. Follow the same for soaked Rice.

Blend both the Dhal and Rice mixture together until thoroughly mixed. Allow this mixture to ferment for at least 8 hours or overnight. Season the mixture with required Salt.

Heat a tawa and grease with Oil. Blend the batter again adding little water only if needed to make a smooth thick batter.

Pour a big ladle of Batter in the hot tawa and spread it into a circle in circular motion. Drizzle a few drops of Oil over the Dosa. When the edges begin to brown flip the Dosa and cook for another 30 seconds. Remove from heat.

Serve warm with Coconut Chutney / Sambhar.

Coconut Chutney:

Coconut - 1 cup, grated

Roasted Channa Dhal - 1/4 cup

Green Chilli - 4

Tamarind - a small pc

Ginger - a small pc

Garlic - 2 cloves

Cilantro (optional)

Salt

For Tempering:

Oil - 1 tbsp.

Mustard - 1 tsp

Urad Dhal - 1/2 tsp

Asafetida - 1/8 tsp

Shallots - 1, chopped

Curry Leaves

Red Chilli - 2

In a blender add the Coconut along with roasted Channa Dhal, Green Chilli, Tamarind, Cilantro (optional), Ginger, Garlic and required Salt. Grind this mixture to a fine paste and keep aside.

Temper Mustard, Urad Dhal, Asafetida, Shallots, Curry Leaves and Red Chilli in hot Oil and add to the above Chutney.