Tomato Coriander ChutneyMethod:Cut tomatoes into big pieces.In a kadai put one teaspoon oil and fry Urad dhal till it turns slightly red. Add green chillies and fry for a while. Then add tamarind and fry that too for a second. Then add cut tomatoes and asafotida powder and fry for two to three minutes on a low flame. before removing add coriander leaves and fry just for a second. Switch off the stove. Allow to cool. Add a teaspoon of salt and grind altogether to a paste.Season it with mustard seeds.Ellu (Til Seeds) ThuvaiyalMethod:Put the Ellu (Til Seeds) in a kadai and dry fry till it crackles. Remove. Same kadai put a teaspoon of oil and fry urad dhal till it turn light brown. Add red chillies, garlic pearls and tamarind and fry for few seconds. Finally add coconut gratings and fry for few more seconds. Switch off the stove.When it cooled down, put all the fried ingredients in a mixie along with salt and grind it. Add only one or two tableslpoon of water and grind it to a thick dough like consistency.This will go well with Lemon Rice/Coconut Rice. Can also be had with Idli/Dosa.Brinjal ThuvaiyalMethod:Apply little oil over the brinjals and roast it in a direct flame. [Hold the brinjal using a tong or insert a sharp rod (like "Vadai Kambi") into the brinjal and rotate it over direct flame till it is fully roasted and becomes black]. The picture below shows the brinjal before and after roasting.

Remove the black skin from the brinjals and keep aside.In a small kadai add a teaspoon of oil and fry asafotida for few seconds. Add urad dhal and fry till it become light brown. Add tamarind and fry that too for few seconds. Then add red chillies and fry for few more seconds, remove from the kadai and let it cool.Grind all the above fried items along with salt to a coarse powder. Before removing add the roasted brinjal and grind it for one or two rounds.Season it with mustard.Kadamba ChutneyKadambam means mixture. This Kadamba Chutney can be prepared with different combinations using ingredients like tomato, onion, garlic, ginger, coriander leaves, curry leaves, mint leaves, coconut, dhals etc. Basic ingredients for the chutney are Chillies, tamarind and salt (, , ). To this we can add more suitable ingredients and make Kadamba (mixture of different ingredients) chutney.My version of Kadamba Chutney is as follows:Peel the skin from sambar onion and garlic. Scrap the skin from the ginger. Put all the ingredients in a mixie and grind it to a fine paste adding little water.Season it with mustard, asafoetida powder and curry leaves. Fresh coconut gratings - 1 cup Pottu Kadalai (Fried Gram) - 2 tablespoons Sambar Onion - 3 to 4 Nos Garlic flakes (small size) - 2 Fresh ginger - a small piece Green Chillies - 2 Red Chillies - 2 Tamarind - a Gooseberry size Salt - 1 teaspoon or as per taste

For seasoning: Oil - 1 teaspoon Mustard - 1/2 teaspoon Asafoetida Powder - a pinch Curry leaves - few