Asafotida – a small pea size (If you do not have hard one, you can use asafetida powder)
Salt – ¾ teaspoon
Oil – 2 teaspoon
In a kadai put the oil and fry asafetida, dhals and red chillies. Before removing, add the curry leaves and keep the stove to minimum. Fry the curry leaves for one minute. Add coconut and tamarind to that and fry altogether for one more minute. Cool it. Add salt and grind to a thick paste.