To commence, in a large frying pan, dry roast one or two dry red chilies on a low flame; this will take a couple of minutes, and the chilies should be constantly stirred to prevent burning.

In a grinder or blender add cumin seeds, grated coconut, tamarind pulp, salt, roasted dal, fresh ginger, green chilies, and curry leaves.

Blend everything to a thick smooth paste, adding a little water at the time when necessary.

Once everything is blended, adjust the thickness of the chutney by adding water to achieve the desired consistency.

Adjust the salt level if required and mix well.

In a small pan, start preparing the tempering [tadka].

Heat oil, and once warm, add mustard seeds.

Once the mustard seeds have popped [will take 30 seconds to one minute], add the hing [asafoetida], curry leaves, and red chilies, and remove from the heat.

Mix the tadka well and immediately pour it on top of the coconut paste.

Serve the red coconut chutney with dosa, idli, pakoras, or as a side dish to other snacks and courses.