In a kadai, heat up the oil on medium high. Once oil starts smoking reduce flame and add the red chillies and toor dal.

When the toor daal turns slightly golden, add the onions and radish. I used the non pungent white radish. Add the asafoetida.

When the onions start browning, add the coriander seeds. Sauté nicely for 2 minutes till the aroma of the roasted corainder seeds comes out nicely. Add the salt, tamarind and coconut if you are using it. Mix well,and turn off gas after 2 mins.

Once the content has cooled, grind the mixture to a coarse paste in a mixer with minimal water. Make sure the red chillis and toor daal hit the bottom of the mixer so that they are ground well.