Kamala wrote:

> You had a coconut chutney with the dosa!
>
> For a really simple recipe, blend as smoothly as you can - a cup of
> grated coconut(fresh or frozen, do not use the dessicated kind) with a
> serrano/thai pepper(optional), a small lump of tamarind or a tsp of
> lemon juice, salt and a bit of water. If you are using frozen grated
> coconut, bring it to room temperature first and then use lukewarm
> water to grind the chutney.
>
> For tempering, heat a little bit of oil in a small pot like a butter
> warmer, add a few mustard seeds and a pinch of asafoetida(optional),
> and as soon as the seeds pop, mix the entire seasoning into the
> chutney.


I'll bet tamarind is the flavor I liked so much and couldn't identify.
I like coconut and recognized it immediately. I also like tart flavors
and couldn't figure out if I was tasting vinegar or lemon. I wondered
if the chef had used an especially light hand. I'm always
over-vinegaring everything if I'm not careful. I'll have to check out
tamarind.


--Lia