Kollu Paruppu Chutney

Ingredients
Kollu paruppu ( horse gram ) - 1 cup
Onion - 1 ( chopped )
Green chillies - 3 ( chopped )
Mustard seeds - 1 tsp
Curry leaves - few
Coriander seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Garlic -3 nos
Oil - 1 tbsp
Salt to taste.

Method
Pressure cook the horse gram with turmeric powder, salt, a spoon of oil and 2 cups of water. Allow up to 4 0r 5 whistles.

Heat oil in a pan, add mustard, onion, green chillies, curry leaves, garlic, crushed coriander and cumin seeds and saute them until it is light golden brown in color.

Then mix it along with cooked horse gram to a blender grind into a coarse paste.
Serve with steamed rice and ghee.

Note: If you want kollu rasam while you pressure cook the dal add more water. In this water add tamarind pulp... then the usual procedure for rasam.

Kothamalli Chutney

Ingredients

Urad Dal - 4 tsp
Channa Dal - 3 tsp
Red Chillies - 3
Green Chilli - 1
Coconut - 1 tbsp
Hing - a pinch
Salt
Coriander Leaves/Cilantro - 1 small bunch
Oil - 3 tsp
Tamarind - a small piece

Method
Heat oil in a pan
Add urad dal, channa dal, red chillies, green chilli, hing and fry till the dals turn reddish-brown
Add the rest of the ingredients and fry for 5 minutes
Cool and grind to a coarse paste by adding enough water
Mix with piping hot rice and ghee and enjoy! It also goes well with any tiffin.

Andhra-style Brinjal Chutney / Vankaya Pachadi

Ingredients:
Brinjal – 1 no (Big size) / (small-5)
Green chilly – 4 –5 nos
Garlic 3-5 pods
Urad dal 1 tbsp
Coriander seeds 1 tbsp
Jeera 2 tsp
Tamarind – Small berry size
Salt – as needed
Oil – 2 tsp
Turmeric powder – A pinch

Tempering:
Oil for fry
Mustard seeds - ½ tsp
Split moong dal - 1 tsp
Curry leaves few
Red chilli - 1

Method
Heat the pan pour some oil add urad dal, coriander seeds and jeera. After it is fried add garlic and chillis. After a minute add cut brinjals fry it till tender with a tsp of turmeric powder and salt.
Let it cool,grind it with tamarind pulp to the coarse paste.
Prepare tempering and ¼ cup raw onions pour it over the chutney.
Mix well, it is spicy and goes well with rice or even with tiffins.