Picnic Tomato chutney:

To grind:
Tomato - 1 lb
red chilli powder - 1 tbsp
tamarind - 1 small gooseberry size
dry ginger powder - 1/2 tsp
turmeric - 1 pinch
asafoetida - 1 pinch
salt - 1 tsp
coriander powder - 1 tbsp

To Temper:
Garlic - 10 pearls
mustard seed - 1/2 tsp
fenugreek - 1/4 tsp
asafoetida - 1 pinch
curry leaves- 2 brigs
Red chilli(small bulky-Andhra chilli)- 3
sesame oil / cooking oil - 3 tbsp

Method:
Grind all the given items and make puree.
Heat oil in a deep frying pan.
Crackle the mustard , add fenugreek, asafoetida, red chillies.
Then goes the garlic and curry leaves.
After sauting the garlic for a while , carefully add the tomato puree.
Reduce flame after 5 minutes and let the puree becomes a thick gravy in low fire.
Put off flame after oil oozes out of the chutney.
cool it and store in refrigerator for a month.

Serving suggestions:
Great combo for chapathi, dosa, curd rice, dhal rice, Idly, Adai .
It can be made for a picnic lunch pack and lasts for atleast 3 days without cooler.

Horse gram chutney / Kollu thovaiyal

Horse gram is always used in Indian cooking to increase the fibre content in the food.
It is believed that horse gram acts as a vital element in reducing body fat.

cabbage rice with kollu chutney and sweet potato chips  (updated in 2017Aug)

Ingredients:
Horse gram/ Kollu - 1/4 cup
red chillies - 2
shredded coconut- 1 tbsp
tamarind - 1 inch piece
salt - 1/4 tsp (to taste)
curry leaves - 1 sprig
cumin seeds - 1/4 tsp
garlic - 1 pearl.

Method:
Spread the kollu in a large plate and carefully look through (sort out) to remove any impurities like stone or husk. (I prefer doing this in free time in day light and will save it in a bottle).
Heat 1 tsp oil in a pan and fry Kollu (in low heat) to golden brown color. It may pop, so be careful.
Then in the same pan roast the red chillies and coconut separately to almost crispy state.
After they get cool, grind every thing in Indian mixer or any blender without water for 20 seconds.
Then add very little water and grind coarsely to get a thick chutney.

serving suggestions:
Goes fine with Rasam saadham (Rice mixed with Rasam),tamarind rice, lemon rice, urid dhal rice and coconut rice.
Tastes good for 24 hours at room temperature (travel food) without refrigerator.