Heat a kadai with a little oil.

Add jeera seeds, curry leaves, dry red chilies, and coriander seeds. Let them splutter.

Add pearl onions and garlic and saute until translucent.

Add horse gram and saute until it puffs up.

Turn off the heat and let it cool down.

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

For the tadka, heat oil in a small tadka pan and splutter mustard seeds.

Add the urad dal and saute until golden brown.

Add curry leaves, dry red chilies, and hing. Saute for a few seconds until curry leaves are crisp.

Turn off the heat.

Pour the tadka over the chutney and serve.