Wash the karpooravalli leaves thoroughly.

Heat oil in a pan.

Add urad dal and chana dal and fry until golden brown.

Add red chillies and karpooravalli leaves, saute until the leaves shrink.

Allow the mixture to cool.

Transfer the mixture to a blender.

Add salt, asafoetida, coconut, and tamarind to the blender.

Add a little water and grind to your preferred consistency (fine or coarse).

Heat a teaspoon of oil in the same pan.

Add mustard seeds and let them splutter.

Switch off the flame and add the mustard seeds to the chutney.

Mix well and serve as a condiment.