Clean and peel ginger. Chop into small pieces

Heat a small pan. Add 2 tsp oil

When the oil is hot, add ginger pieces. Fry for a couple of minutes

Take out the ginger pieces into a mixer jar

In the same hot pan, fry urad dal, bengal gram dal, red chilli and tamarind till the dals turn light brown

Switch off the pan and let it cool

Add the fried dal+tamarind mixture into the same mixer jar

Add asafoetida and salt. Dry grind the ingredients into a coarse powder

Then add water little by little and grind to a smooth chutney. If you are making like a thogaiyal to mix with rice, keep the consistency a little coarse and thick

Transfer the chutney to a bowl

Heat a seasoning pan. Add 1 tsp oil and mustard seeds. When it splutters, transfer it to the chutney and mix well

Serve with adai, pesarattu or dosa.