LET'S GET STARTED
– In a pan, add the oil. When it is hot, add the urad dal, mustard seeds, and hing. Mix it thoroughly. Roast for 30 to 45 seconds over medium heat. – Now add the dried red chilies and roast it over medium-low heat until the urad dal turns golden brown. – Turn off the heat and add the coconut. Mix it and allow this mixture to cool down.
– When the mixture is cool, add it to the mixer jar. Add salt and tamarind paste and pulse it. As required, add water and grind it. You will need ¼ to ⅓ cup. Do not add more water. The chutney should be thick. – Transfer it to an air-tight container and serve it with rice or other dishes.