Heat a kadai with a little oil.

Add cumin seeds (inferred from 'jeera', a common alternative name for cumin), curry leaves, dry red chilies, and coriander seeds to the kadai.

Let the spices splutter.

Add pearl onions and garlic and sauté until translucent.

Add horse gram and sauté until it puffs up.

Turn off the heat and let the mixture cool.

Grind the sautéed ingredients with jaggery, coconut, and tamarind into a smooth paste.

For the tadka (tempering), heat oil in a small tadka pan.

Add mustard seeds and let them splutter.

Add urad dal and sauté until it turns golden brown.

Add curry leaves, dry red chilies, and asafoetida (hing).

Sauté for a few seconds until the curry leaves are crisp.

Turn off the heat.

Pour the tadka over the Hurali Kalu Chutney.

Serve the chutney with steamed idli or dosa.