Prick the red bell pepper all over and roast/grill in a baking dish in the oven preheated at 425°F. When the skin begins to crack and dark patches or spots appear, remove from the oven. Peel the roasted pepper, remove and discard the seeds and set aside.

Heat a tsp of oil in a sauce pan. Roast the peanuts, cumin seeds and dry red chillies together. Add the diced onions and fry them till they sweat a bit then add the tomatoes and curry leaves and quickly fry them on high heat till the tomatoes are just scorched.

Put all the fried ingredients and the tamarind in a wet grinder and just pulse to grind them coarsely. Now add the roasted pulpy flesh to the grinder and pulse 2 or 3 times till it is well blended but still coarse and not fine.

Remove the chutney in a serving bowl.

For tempering, heat a tsp of ghee/vegetable oil in a tempering sauce pan, first add mustard seeds and when they splutter add dried red chillies, urad dal, curry leaves and lastly asafoetida.

Quickly pour this over the ground chutney in the serving bowl. Enjoy with idli, dosa, vada or any finger snacks.