Julia Altshuler wrote:
>
> 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

Great stuff! For an different sort of snack, take lumps of packaged
tamarind pulp,remove the pits and roll the pulp into small balls. Coat
the balls with a mixture of half caster/fine sugar and half pure chile
powder.