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 rest of the horse gram to make Chutney. Grind the items listed under “To grind” section to coarse paste. Extract the tamarind water to 1 cup.

In a pan add remaining oil, mustard. When mustard cracles, add hing, green chili, curry leaves. Immediately add the ground masala paste.Fry this for about 2 min, till the raw smell leaves. Add the rasam powder, both the juices, Salt. Let it come to boil. Add the coriander leaves and switch off the flame.

Soak Tamarind in hot water for 30 min. Extract Tamarind and Tomato juice & Keep it aside. Mash Garlic cloves in Mortar. Pressure Cook dhal with with 2 cups of water, turmeric and 1/2 tsp oil for 3 whistles. Filter the water from cooked dhal and keep it aside or you can even mash dhal and add it. Mix tamarind tomato juice with dhal water.

In a pan add oil, mustard and when mustard starts spluttering add mashed garlic cloves, hing, curry leaves, Green Chili and fry for 30 sec. Add the extract mix. Add rasam powder, Cumin powder , Pepper powder and required amount of Salt. Allow it to boil for 3-5 minutes. Garnish with coriander leaves at the end.

Soak tamarind in the hot water for 30 min and take the tamarind juice with mixing 1 cups of water. Mash the tomato and mix with the tamarind juice.

In a pan heat oil. When hot add mustard and when the mustard splutters add asefoetide, green chili, curry leaves ,pepper powder, cumin powder, rasam powder ,dhal powder and fry for 2 – 3 min.

Add the tamarind and tomato juice extract. Add required salt. Add chopped coriander leaves. Allow this to boil for 2 -3 min in medium flame.