Heat a pan or kadai and add ½ tsp oil. When it is hot, add the urad dal and roast until it turns deep golden brown. Transfer it to a mixer jar.
Add ½ more tsp of oil in the same pan, roast the dried red chilies until they turn crisp, and transfer it to the mixer jar.
Now, roast the chana dal in the same pan until it turns deep golden brown and transfer it to the mixer jar.
Turn off the heat and add the cilantro to the same pan and let it wilt.
When the lentils are cooled down, add the cilantro into the mixer jar and add salt as well.
Blend it roughly without adding any water.
Then add the coconut.
Grind into a smooth chutney by adding ¾ to 1 cup of water.
In a separate tempering pan, heat 1 tsp of oil. When the oil is hot, add mustard seeds and asafoetida. When the mustard seeds splutter, add them to the chutney and serve the kothamalli chutney with idli or dosa.
Notes
Adjust the salt and spices to taste.
You can include small betel nut size tamarind or ½ tsp of tamarind paste.
If you are serving this chutney with rice, use ⅓ to ½ cup of water and grind it slightly coarsely.