Start by heating oil in a pan over medium heat.

Add cumin and black gram, and sauté for one minute.

Next, add shallots and continue to sauté for an additional minute.

Then, add garlic cloves and cook until the shallots turn translucent.

Add dry red chilies and tamarind, and sauté for one more minute.

Add salt and asafoetida, mix well, and sauté for an additional minute.

Remove the pan from heat, transfer the mixture to a bowl and let it cool.

In a blender or food processor, add the cooled mixture, roasted peanuts, and enough water to create a smooth paste.

Prepare the tempering by heating oil in a separate pan, adding mustard seeds and black gram, and frying until the black gram changes color.

In a pan, add Oil. Heat the oil and then add onions. Saute the onions till translucent.

To this add Garlic, Ginger, and green chili. Cook them for 2-3 mins

Now add roasted gram and saute till the raw smell has gone. Once the gram is roasted add tamarind and salt. Saute them for 2 2 to 3 mins.

Now switch off the flame and set aside the ingredients to allow them to cool down. Later grind them to a fine paste.

In a tadka pan, add oil. Once the oil is hot add mustard seeds, cumin seeds, urad dal, and curry leaves. Let splutter and then pour it onto the chutney. White chutney is now ready.

In a pan, add Oil. Once the oil is hot, add chana dal and roast it till it turns golden brown.

To this add curry leaves and Kashmiri red chillies and saute for a minute. After sauteing, keep it aside and allow it to cool.

Grind these ingredients into a smooth paste along with grated coconut, tamarind, and salt with 1/4 to 1/2 cup water.

In a tempering pan, add oil, urad dal , chillies and curry leaves once the pan is hot and later top it on the chutney.

In a pan, add in 1 tbsp of oil. Add in the chana dal and urad dal and sauté it on low flame till golden brown.

Add in dry red chilies and cook for a minute. Set them aside.

To a pan, Add in diced Onions and some oil. Sauté for 2 to 3 mins.

Now add in ginger and allow the onions to cook till it turns translucent.

Add in Cumin seeds and sauté it for a min. Set this aside and let it cool.

Blend the roasted dal, chilies, onions, ginger, cumin, tamarind extract, salt, and jaggery to a fine paste.

Temper it with mustard seeds, curry leaves, red chilies, and a pinch of Asafoetida.

Ginger chutney is now ready.

In a pan, Add in Oil and Roast the Dry Red chilies for 2 mins on a medium flame. Keep it aside.

Now roast the Garlic till golden brown and keep it aside.

In a mixer jar, Add in coconut, Tamarind extract, roasted red chilies, Salt, and water. Grind it to a coarse paste.

Now Grind the coarse paste along with roasted garlic for 2-3 secs only.

Garlic Coconut Chutney is now ready.

In a pan, dry roast the peanuts on medium flame.

Switch off the flame. Now add in curry leaves. Mix it all well. Transfer it to a plate and allow it to cool.

Grind the peanuts and curry leaves along with garlic cloves, jaggery, red chili powder, and salt to a coarse powder.

Groundnut chutney powder is now ready.

In a pan, dry roast the chana daal until it's golden brown. Transfer it to a plate and allow it to cool.

Dry roast the urad daal till it's golden brown. Transfer it to the plate and allow it to cool. Similarly dry roast the dried red chillies for 2-3mins.

Transfer roasted chana daal, urad daal, dried red chilies, asafoetida, and salt to a mixer Jar. Grind it to a coarse powder. Molaga powder is now ready.

While serving, mix oil along with the molaga powder. Serve this along with Idli's, Dosa, Upma, etc.

In a pan, Add in Oil and Urad Dal. Saute them for a minute on medium flame.

Add in the Onions and Saute it till it turns to a light golden brown. Add in the Tomatoes and Dried red chilies.

Saute it till the tomatoes get soft and a little mushy. Switch off the flame and let them cool.

Transfer them all to a Blender jar and Blend it along with the tamarind extract. Blend them all to a smooth paste.

In a pan, add in the Oil and Mustard seeds.

Once mustard seeds splutter, add in the curry leaves. Saute it for 10 secs.

Pour the tempering on to the chutney. Tomato Onion chutney is now ready.

In a pan, Add in Oil and Raw peanuts. Roast the peanuts on the medium flame.

Add in the curry leaves and saute it for 10 secs and switch off the flame. Allow the Peanuts to cool.

Once the peanuts are cooled, transfer them to a Blender Jar.

Add in the Ginger, Green chilies, Asafoetida, Salt, and Water. Blend them all to a fine smooth paste.

In a pan, Add in Oil and Mustard seeds. Once mustard seeds splutter, add in the curry leaves and red chilies.

Pour the tempering onto the chutney. Peanut Chutney is now ready.

Blend grated coconut, green chilies, ginger, roasted chana dal, tamarind extract, water, and salt until smooth.

In a pan, heat oil and add mustard seeds. Once they splutter, add urad dal and asafoetida, cooking for a minute. Then add curry leaves and sauté briefly.

Pour the tempering over the chutney. Coconut chutney is now ready.

In a pan, dry roast the Peanuts for 3-4 mins on medium flame. Peel the skin off the peanuts and add it into the blender jar.

Add in the chilies, lemon juice, salt, and water. Blend them to a coarse paste.

In a pan, Add in Oil and Mustard seeds. Once mustard seeds splutter, add in the curry leaves and red chilies.

Pour the tempering onto the chutney. Peanut Chutney is now ready.