1. Urad dal – 2 tbsp
2. Tamarind – marble sized soaked in water
3. Salt – 1 tsp
4. Dry red chilies – 3
5. Asafoetida – 1 pinch
6. Jaggery – 1/2 tsp grated
7. Oil – 1 tbsp
8. Mustard seeds – 1/2 tbsp
9. Curry leaves – 1 sprig
Step 1: Roast the urad dal with 3 drops of oil in a tadka pan or any pan till golden brown and let it cool.
Step 2: Roast the dry chilies in the same pan and let it cool.
Step 3: Now grind coarsely the urad dal along with tamarind, salt, chilies and jaggery using some water to get chutney consistency.
Step 4: In the same pan heat the rest of the oil, splutter mustard seeds, sprinkle asafoetida, add curry leaves and pour over the chutney.
Step 5: Adjust salt and serve with idly or dosa.
Tips: It tastes better if consumed within a couple of hours as the urad dal will lose its crisp in time. However, it can be refrigerated and used for 2 days.