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Fresh coconut is ground with green chilli, ginger, roasted gram and a small splash of water into a smooth paste. The chutney is finished with a tempering of mustard seeds, dried red chilli, curry leaves and asafoetida in hot oil, poured over the white chutney for a striking visual and aromatic contrast.
Plain steamed rice (often last night's leftovers) is the base. A hot temper of mustard seeds, urad dal, chana dal, cashews, dried red chilli and curry leaves is bloomed in coconut oil, then fresh grated coconut is folded in and warmed through. The rice is tossed through everything off the heat, so the grains stay separate and pick up flavour rather than soften.
A temper of mustard seeds, chana dal, urad dal, peanuts, dried red chilli and curry leaves is bloomed in sesame oil. Turmeric is stirred in for colour. Cooked, cooled rice is tossed through off the heat, then lemon juice is added at the end so the heat doesn't dull the acidity. Bright lunchbox classic; the dish should taste fresh and tart, not muddled.
A spiced tamarind paste is built with a dry-roast of coriander, cumin, fenugreek, chana dal and dried red chilli ground to a powder, then tamarind extract is simmered with the powder, turmeric, jaggery and salt until thick. A temper of peanuts, mustard seeds and curry leaves is bloomed in sesame oil and folded through cooked rice with the tamarind paste, the dish left to rest so the flavour settles. Famously gets better overnight.