Pressure cook Horse gram/ Kollu, Turmeric, Tomato and oil – 1/2 tsp with 2 cups of water for 2 whistles and in low flame for 5 min. When the pressure is released filter the water. Use the water while grinding chutney and the rest can be used to make Rasam. Chop the onion. Dry the items listed under “To fry” section for 3 min in the given order. The onion should have the little raw smell to give the authentic touch.

Grind all the pressure cooked kollu and the fried items with salt and curry leaves to fine thick paste. Dont add too much of water.

Peel the Mango skins and grate them. Keep it ready. Dry roast Fenugreek seeds and make it as a powder.

In a Nonstick Pan pour oil, add grated Mangoes and fry for 5 min. Add Red chili powder, Turmeric powder, Hing, Salt and Mix well. Fry them in the Medium flame till the amount is reduced to 2/3. Stir often to avoid burning the bottom.

After the Mangoes are well cooked and oil started separating, add Fenugreek powder.Take it out of stove, cool them. Store it in a air tight Container.

Pick the leaves. Boil 2 cups of water in a vessel and put the sorrel leaves. Allow it to boil for about 10 min in medium flame. Drain the water and allow the leaves to get cool down. Squeeze the excess water by pressing the leaves in hands and keep it aside ready. Fry the ground nut in a pan for about 10 min and keep it aside.

In a pan add oil, cumin, Pepper, Coriander Seed, Rea Chili, Green Chili, Asefoetida, Curry Leaves and fry for 30 sec. Add garlic, chopped onion and fry till onion is translucent. Allow it to cool down.

Grind all the above together and add the salt according to the taste.

Clean the Mint by taking only the leaves, wash them and keep it aside.

In a pan add Oil to curry leaves in the ” Ingredients ” section and fry for 1 min. Add the Mint leaves and fry till the leaves shrink and leaves the moisture. It takes about 3-5 minutes. Allow it to cool down. Add coconut, Tamarind and required and grind to fine paste. Add little water while grinding if necessary. If you want you can add seasoning with mustard,urad dhal and curryleaves fried in oil.

Cut the beetroot into small pieces.

In a pan heat oil. When hot, cumin, urad dhal, channa dhal and fry for 1 min. Add curry leaves, Red & Green chilies, tamarind and fry for 1/2 minute. Add beetroot, required salt, little water and cook till beetroot is done.

Allow it cool down and grind it to a coarse paste in Mixi. Add the seasoning at the end.

Boil water in a vessel and put the tomatoes for 3 – 5 minutes or Microwave ot for 2 min with water. Take out and allow it to cool down. Peel the tomato skin and grind into fine paste in the Mixi/ Blender.Fry and Grind fenugreek in to fine Powder

In a nonstick pan, pour Oil, add Mustard & wait till mustard crackles, do this in medium flame to avoid burning. Add Hing, Red Chili , Red Chili Powder, Turmeric and Salt ( these can be added after pouring the ground tomato ) immediately add ground tomato. Taste the mixture and adjust the salt if required ( Always put little less salt as it can be added at the end also.). Allow this to boil for about 30, till the Oil separates from the mixture and no moisture remains.  At this stage, Oil would be completely oozed out of the mixture.

Adding fenugreek powder and Jaggery is optional.I never tried it, but if u know the taste you can go ahead and add.

Chop onions, green Chili and tomatoes.

In a pan heat oil, when hot add onion and fry till golden brown. Add green chili, coconut, tomatoes and fry till tomatoes are cooked. Add roasted channa dhal and Coriander leaves and fry for 30 sec.

When it cools down add salt and grind it to a fine paste.

In another pan heat oil, when hot add cinnamon Stick, Curry Leaves and fry for 30 sec, add the ground mix. Allow this to boil for 5 min.

In a Vessel, add Wheat Flour, salt and add adequate amount of water to make it like dosa batter. Make it more consistent than ordinary dosa batter. Pour it in non – stick dosa pan as thin dosa.

In a small pan, fry Peanut for about 10 min till the color changes to golden brown. Add little oil and fry other ingredients listed for Chutney. Let them cool down. Add Salt. Grind them in the mixi with less water and make it as a thick paste. Or add little more water and make little watery.

Chop Onion into very small pieces and rinse in water. Chop Green Chili, Coriander Leaves into very small. Grate the carrot.

Mix all the above very well and add some water if required.

Soak Red chilli & Tamarind in water for 30 min. Grind Onion, Red chilli, Tamarind, Salt in Mixi with less water.

In a pan pour oil. When hot, add mustard, split Urad dhal and Curry Leaves. After Mustard splutters add the ground paste. Allow it to boil and add oil little in middle if necessary. Stir often to avoid over burn. When the oil segregates take off from the Stove.