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.

Soak Channa dhal for an 1 hr and wash it. Grind it to a coarse paste. Cut the Cluster Bean. Cook it along with water- 1/2 cup, turmeric, Salt and Sugar. Drain the water after it is cooked. Crush the garlic. Split open green chili and red chili. Chop the onions.

In a pan pour Oil, add Mustard, Cumin, Curry Leaves, Green Chili, Hing and fry for a min. Add the ground Channa dhal, Turmeric, Coriander Powder, Red Chili Powder and Salt. Fry for 5 min in Medium Flame. Stir often, dont burn the bottom. After the dhal is fried and cooked properly, add the Cooked Cluster Bean and Coconut. Fry till they become dry. Garnish it with Coriander Leaves.

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.

Extract tamarind juice to not more than 2 cups. Fry the items given in “To fry and grid” in a pan with little oil. Fry till they turn golden brown and the sesame seed starts crackling. Grind them to a fine powder. Cook the Rice and allow it to cool down. Mix the rice with sesame oil- 4 tsp, ground powder – 3 tbsp, keep separately in a plate.

In a non-stick pan or wok, heat sesame oil – 4 tbsp, When hot, add mustard. When mustard splutters add Channa dhal, Asafoetida, Red Chili, Peanut, Curry leaves and fry for 2 minutes. Add the tamarind extract, turmeric and salt. Allow tamarind to cook till the raw smell leaves and the oil separates. Do not forget to stir often. Add 3/4 quantity of ground powder and cook for about 5 minutes in low flame. Add the rice and mix gently well. Taste for salt and add salt if required. Add the remaining ground powder now and allow the rice mix to stay for 30 min before serving.

Cook rice and allow it to cool down by spreading it in a plate.

In a pan heat oil. When hot add mustard, split urad dhal, channa dhal, curry Leaves, green Chili, turmeric and Peanut. Fry it till the peanut is fried well.  Add the Lemon juice and salt. Mix the rice with this gently.