Ingredients:

Onion 2 large chopped into chunks
Garlic 6 cloves chopped
Fresh red chilies 3-5 chopped
Coriander seeds 1 fistful
Tamarind paste 1/4 spoon
Salt
Sesame oil few spoons

For Sesonning:

Sesame oil few spooons
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Chana dal 1 spoon
Urad dal 1 spoon
Dry red chilies 3
Curry leaves few
Asafoetida 1/2 spoon

Method:

In a wok, heat oil. Add coriander seeds and fry them till fragrant.

Now add garlic and fresh chilies and fry for few seconds.

Then add onion, salt and tamarind paste to this. Fry till onion turns color and till tamarind’s raw smell leaves.

In a blender….blend the same into thick paste. Maybe add 1/4 cup of water. Set this chutney aside.

In a fresh wok. Heat oil. Add mustard and cumin. let it pop well. Then add asafoetida, chana and urad dal. Let it turn to golden color. Then add chilies and curry leaves. Fry till they are crisp and aromatic.

Now run this sesonning over the chutney prepared.

Serve this as a side dish for Idly or Dosa.