Heat oil in a pan over medium-high heat.
Once the oil is hot, add fenugreek seeds, mustard seeds, chana dal, and urad dal and fry until they turn slightly brown, stirring frequently.
Add asafetida, curry leaves, and dry red chilies and fry for 30-35 seconds, stirring continuously.
Now add tomatoes and mix well. Reduce the heat to low.
Cover the pan with a lid and cook until tomatoes are well cooked and mushy (12-15 minutes), stirring a few times in between.
Add turmeric powder and tamarind pulp and cook for another 2-3 minutes. Remove the pan from the heat and let the mixture cool down to room temperature.
Add the mixture to a blender or a food processor along with cilantro and salt and blend to make coarse chutney.
Check for salt and tamarind pulp add more if needed. Transfer the chutney to an airtight glass container and refrigerate for up to 4 days.
TOMATO PACHADI IS READY!