Add 1 tsp of coconut oil to a heated pan, along with 2 tsp of urad dal and dried whole red chillies. 

Sauté for 5-6 minutes or until the lentil turns golden brown.

To the same pan, add the diced onions and radishes.

Add ½ tsp of turmeric.

Cover and cook until the radishes turn tender and translucent. Sprinkle a palmful of water if needed, to aid with cooking.

Turn off the heat and let the mixture cool down.

Grind to a smooth/fine paste with salt and tamarind paste.

For tadka/tempering

Heat ½ tsp of coconut oil in a small pan.

Add mustard seeds and wait until they splutter.

To the hot oil, add asafoetida and curry leaves, then sauté until the leaves are crispy (about 45 seconds).

Turn off the heat and pour over the chutney.