Heat oil in a pan. Add curry leaves and green chillies, and sauté till they change color

Add pottukadalai and roasted peanuts. Sauté until aromatic. Switch off the flame

Furthermore, add ginger, tamarind, coconut, and 1/2 cup of water. Let it cool

Transfer to a blender, add salt, and grind

Add coriander leaves and another 1/2 cup of water. Grind again to a smooth chutney

Transfer to a bowl and addthe remaining 1/2 cup water to adjust consistency (chutney thickens over time, so adjust as needed)

Heat the coconut oil for tempering. Add mustard seeds and let them splutter

Add urad dal, red chilli, curry leaves, and asafoetida. Fry till golden

Pour the tempering over the chutney and mix well