1. Heat one tblspoon of oil in a kadai, when hot add musturd, chana dal, moong dal.

2. Fry till golden brown or until the musturd seeds pops.

3. Add red chillies and fry till chillies are brown.

4. Add hing followed by salt.
5. Leave it aside to cool.

Grinding:

1. Transfer all the contents from kadai to blender, add garlic, tamarind and grind.

2. When it is half-ground, add fried groundnuts and little water and mix well.

3. Frequently check the consistency by addding few spoons of water and mixing the ingredients uniformly. The chutney tastes good when it is neither too soft nor too coarse. When about to remove add small cut onion pieces and just mix well. See that onoins are just mixed and not ground into paste.

This chutney goes well with hot rice, idlis, dosas.