Dry roast chana dal, udad dal and rice seperately. It is ready when it changes color.

Grind coarsely in a mixer. Sieve if needed and again grind the coarse residue.

Dry roast sesame seeds, coriander seeds and jeera seperately. Mix these spices in to the dal powder.

Heat oil in a pan. Fry curry leaves, tamarind and dry red chillies separately. Grind these ingredients.

Mix all the ingredients together. Add jaggery, salt, and hing and grind it again in the blender to ensure that it is mixed properly.

This chutney can be served with oil or dahi and it goes well with dosa, idli or bhakri.