Coconut chutney:
1 tsp white urad daal 
1 tsp chana daal 
20-25 curry leaves 
1 tsp ginger chilli paste
5-6 cashews
½ cup freshly shredded coconut
Salt to taste

• Separately, dry roast urad daal, chana daal and curry leaves. Transfer it all to a food process along with the rest of the ingredients and a splash of water. Blend to chutney consistency.

Cauliflower chutney:
50 g cauliflower florets, boiled and drained
50g onion, roughly chopped 
2 cloves garlic
1 tbsp neutral oil 
1 tsp ginger chili paste 
¼ tsp turmeric 
2 tbsp freshly shredded tender coconut 
Salt to taste

• Heat oil on medium low in a saucepan. Add the onions, garlic, turmeric, salt and ginger chili paste. Cook until onions are tender. Transfer the onion mix to a food processor along with the coconut and cauliflower. coarsely blitz to chutney consistency.

Kara chutney:
50g onion, roughly chopped 
100g tomato, roughly chopped 
2 tsp neutral oil
1 tbsp chana daal
1 tbsp urad daal
2 dried red chillies
2 cloves garlic
5g tamarind
Salt to taste 

• In a medium saucepan on low, heat oil. Sauté the chilies, urad daal and chana daal for a minute. Next, add the onions and garlic until fragrant. Then add the tomatoes, tamarind and salt. Cook the tomatoes until mushy about 5 minutes. When cool enough to handle, transfer to blender. Blend to chutney consistency.

Tadka (optional): 1 tbsp oil, 1 tsp mustard seeds, 1 tsp urad daal, 4 curry leaves

• Right before serving, prepare the tadka. Heat oil in a small pot. Temper mustard seeds, urad daal and curry leaves. Top chutneys with it. Serve with idlis and dosas!