Heat 1/2 tbsp coconut oil. Add mustard seeds and let them splutter. Add urad dal and roast until golden.

Add dried red chillies, curry leaves, and asafoetida. Sauté for a few seconds and transfer to a plate.

In the same pan, heat 1 tbsp coconut oil. Sauté green chillies, ginger, and small onions until the onions turn translucent.

Add roasted gram and roasted peanuts; mix well

Furthermore, add chopped sorakkai, salt, and turmeric powder. Cook until the bottle gourd becomes soft and the moisture evaporates.

Turn off the heat and let it cool completely.

Transfer the sautéed mixture to a mixer jar. Add water as needed and grind to a smooth chutney.

Mix tempering and serve with hot idlis, dosas, uthappams, or paniyaram.