Grind all the ingredients under the section "To Grind" to a coarse paste in a blender and keep it aside.
Heat 2 tbsp oil in a pan over medium heat. Season with dry red chillies & mustard seeds. Once they splutter, add black gram/urad dal. Sauté until the lentils turn golden brown. Add in a few curry leaves & stir for a minute.
Add in the ground mixture & mix well.
Stir occasionally & cook for 5 minutes.
Then add in thick tamarind extract, required salt & a little jaggery powder.
Mix well & cook covered for 5 minutes. Stop at this stage for runny consistency of kara chutney & proceed to the last step. Make sure the raw smell goes away. You can skip the oil & just add asafoetida. This has a less shelf life & you must use it within 5 days.
For a thicker kara chutney with longer shelf life, cook further until the oil leaves the side of the pan and all the moisture evaporates.
Finally add 1 tbsp Sesame oil/Gingely oil & 1 tsp asafoetida. Mix well & cook for 2 more minutes.
Turn off heat and allow it to cool and transfer to an airtight container.
You can refrigerate and use for about 3 to 4 weeks to serve with Idli, Dosa, Pongal, Paniyaram, Masala Dosa etc.