Heat oil from table-1, fry onions, green chillies and garlic for few minutes. Then add chopped tomatoes and cook until they turn tender. Add the split roasted gram and coconut; toss for few seconds. Let this cool completely. Grind this mixture along with curry leaves (table-1), tamarind, asafoetida, salt and water to a thick liquid consistency. Now heat oil from table-2 splutter mustard, split black gram, dry red chilli and curry leaves. Add this seasoning to the chutney and serve with idli or dosai.