Heat a pan or kadai and add ½ tsp of oil. When the oil is hot, add the urad dal, chana dal, and asafoetida. Roast them until the dal are light golden brown.
Now add the dried red chilies and roast until the chilies are crisp and the dals turn deep red-brown. (In Tamil, we say sivakka varukanum)
Transfer it to a mixer jar and let it cool. Meanwhile, we can cook the ridge gourd. Grind the lentils coarsely before adding the ridge gourd.
In the same pan or kadai, heat ½ tsp of oil and add the ridge gourd along with cilantro. Saute until the ridge gourd turns soft and mushy. Then turn off the heat.
Let it cool and transfer it to the mixer jar that has coarsely ground lentils. Add salt and tamarind paste.
Grind the mixture without adding any water.
In a separate tempering pan, heat 1 tsp oil, and when the oil is hot, add ½ tsp mustard seeds and few curry leaves.
When the mustard seeds splutter, add them to the chutney. Serve the chutney with plain rice or idli/dosa and other tiffin items.
Video
Notes
Cilantro adds a unique flavor, but it's completely optional. Along with cilantro, few curries leaves as well.
You can add ¼ cup of coconut, mainly if you serve this with idli or dosa.
Instead of Red chilies, you can also use green chilies.
Make sure the ridge gourd is not bitter. If it's bitter, the chutney doesn't come out well.
I typically don't add water while grinding. It also helps in longer shelf-life. But if needed, you can add up to ¼ cup of water while grinding this chutney.