Saute garlic and small onions in sesame oil for around 5 minutes on low to medium flame. By now the shallots and garlic would have become golden brown.
Add red chillies, Kashmiri red chillies and saute for another couple of minutes.
Add tamarind and saute for a minute. Add jaggery, give a mix and switch off. Jaggery will melt in the heat of the pan.
Switch off. Cool down the mixture. Transfer to a mixer jar. Add salt. Grind to a fine paste by adding very little water.
Add 3 tbsp sesame oil to the pan. Once hot, add mustard seeds, urad dal, asafoetida, and curry leaves. Add the ground chutney to the pan and cook for 2-3 minutes.
Switch off and serve with Idli/Dosa.
Notes
Adjust red chillies according to your spice level.