In a pan add 3 tsp oil and add the urad dal, red chili, black pepper, garlic cloves and tamarind.

Saute till the dal turns golden brown.

Take it out and keep it aside.

In the same pan add roughly chopped tomato,

Saute this till it becomes soft. Add salt to this and mix well.

Take out and cool. Transfer this to a mixie jar and add 2 tbsp of coconut.

Grind this into a smooth paste.

Transfer this to a bowl.

Temper mustard seeds and curry leaves in 2 tsp sesame oil.

Add this to the chutney.

You can finely chop 2 small onion and temper in 1 tsp of oil, till golden brown and add to the chutney.

This step is optional but it gives a nice texture and crunchiness to the chutney.

Alternatively you can temper with thalippu vadagam too.

Mix well.

Add water to adjust the consistency of the chutney.

Mix well and serve with idli, dosa, kuzhipaniyaram or with chapati too.