3dried red chiliesyou can use up to 4 red chilies. Break it into small pieces
1cupcoconutgrated. if using frozen thaw it room temperature
1tspsalt or to taste
1/2tsptamarind pasteif using tamarind black, a small 1-inch piece would do.
1/4 to 1/3cupwater
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 1/4 to 1/3 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.
So far, I have tried refrigerating this recipe for about 2 to 3 days, but not more than that.
Adjust the salt, tamarind paste, and dried red chilies according to your taste preference.
You can reduce red chilies and add whole black pepper as well.
Skip asafetida or use gluten-free asafetida for a gluten-free version.
Tempering is optional. I did not do that. But you can temper 1/2 tsp of mustard seeds in 1 tsp of oil and add it to the chutney.
You can roast the urad dal without oil, or you can use up to 2 tsps of oil as well.
If you are using tamarind block, then use the 1-inch piece, and once you turn off the heat, add it along with coconut. The heat softens it a bit. You don't need to roast it separately.