In a warm pan add the urud dhal and the nuts & stir till it starts to brown
Remove from pan and place this on a plate & to cool
Next, add the chillies (if adding) & curry leaves to the pan & cook till the leaves are dry & crispy
Add this mix to the plate with the lentil mix
Add the coconut to the pan & quickly stir for around 30 seconds - be mindful as it burns very quickly
Turn the stove off & add the coconut to the plate
Let this mix cool
Seasoning
Add oil to a heated skillet
When the oil heats up, add the mustard seeds
Once the mustard seeds pop, add the turmeric powder & asafoetida & turn the stove off
Add to the same plate as the lentils to cool
Add the cooled mixture along with the salt, jaggery (if adding) & tamarind to a blender & blend till coarse (or fine if you prefer)
Keep in an airtight jar and store it either in the fridge or in a cool, dark place for upto 1 months
Serve with ghee / coconut oil / olive oil as a side to idlis and dosas. This can be mixed with hot rice as well