• Heat sesame oil in a pan and add sesame seeds, urad dal, red chilli and a small piece ginger.
• fry for a minute or until the sesame seeds starts popping.
• Add chopped, de-seeded amla , curry leaves and fry for a minute on a high heat.
• amlas have to be slightly roasted
• further add grated coconut, salt and tiny piece tamarind soaked in water
• switch off the flame and mix well.
• cool and transfer to a blender
• grind to a coarse paste

for tempering

• heat oil and add mustard seeds, urad dal , let it crackle
• when it pops, add asafoetida, red chillies, curry leaves, mix and cook until curry leaves are crisp.
• add the tempering to the chutney served in a bowl.
• serve fresh with cooked rice.