Heat oil in a kadai. Once hot add the dry red chillies and saute for a minute.
Add urad dhal and cook it until roasted. It takes about 15 minutes on medium heat
Switch off the flame and add tamarind paste and coconut.
Once cooled, grind to a paste with water. Add salt and mix well to combine.
For tempering, heat oil and add mustard seeds, asafotida and curry leaves. Cook for a minute. Pour this over the chutney and serve.