Heat a pan on medium heat, add oil and once hot, add in the urad dal, channa dal and allow it to sizzle for a few seconds, add in the Dry red chillies and allow the lentils (dal) to slightly change colour)
Add the roughly chopped onions , salt and cook until the onions are translucent.
Next add in the tomatoes and cover and cook for about 3-4 minutes or until the tomatoes are softened.
Mash it down, add a small piece of tamarind(optional) and turn off the flame.
Allow the ingredients to cool completely, and grind to a smooth paste along with the coconut.
Add water if required to dilute the chutney.
Prepare Thalippu/Tadka/Seasoning
Heat a small wok, add the oil mentioned under ‘thalippu’. Add mustard seeds to it allow it to crackle fully, add urad dal, dried red chillies, asafoetida, curry leaves and turn off the flame.
Add the Thalippu /Tadka on top of the chutney and serve hot with Idli, Dosa, Paniyaram or oothappam.
