In a pan, heat half the oil.

Saute Channa dal / Bengal gram, red chillies, Tamarind till dals turn golden brown. Remove to a plate

In the same oil, add the shallots (or onions) and garlic and saute for 3-4 minutes till the shallots turn translucent. Add salt at this stage to saute

Now add the chopped Tomatoes and saute for further 3-4 mins till tomatoes turn soft.

Let this mixture cool to room temperature.

In a spice grinder / mixer jar, pulse the sauteed chillies, dal and tamarind coarsely.

To this, add onions, garlic mixture and again grind for 6-10 seconds.

Now add the sauteed tomatoes + jaggery (if using) and just pulse to semi runny texture.

Prepare tempering with remaining oil. Splutter mustard seeds, curry leaves and pour onto the chutney

Serve the thakkali Kara Chutney with any south Indian Breakfast of your choice.