Peel and remove the core from the merakai. Dice them into cubes. Set aside.

Heat Indian style sesame oil in a pan and add in the chana dal and the dried red chillies. Gundu variety of chillies is preferred for this recipe. If you cannot find the chillies, use the Guntur variety. Roast on a low flame for a minute. Remove the chillies once they have fluffed up. Set aside. We will add the chillies back later on. Continue to roast the chana dal until golden. Remove the chana dal and set aside on a plate.

In the remaining oil, add in the garlic and the shallots. Add in the merakai and the salt. Sauté for a good five minutes until the shallots are nice and golden. Add in the fresh shredded coconut and curry leaves. Sauté for a minute. Add a gooseberry sized tamarind to the pan. Soak the tamarind in little water for about 15-20 minutes so its nice and soft. Add in half a teaspoon of jaggery. Finally add back the chillies and the chana dal. Mix well to combine. Remove from heat and set aside the mixture to cool. Grind the mixture to a paste. Do not add any water while grinding.

Tempering the merakai thogayal

Heat oil in a small pan and add in the chopped garlic. Roast on a low flame until the garlic is roasted and light brown in colour. Add in the curry leaves and dried red chillies. Roast for a few seconds. Add in the asafoetida. Add the tempering to the thogayal. Serve with rice.