In blender jar add desiccated coconut along with hot water and let it sit for 5 mins. This will get the coconut refreshed.
Add chopped onions/shallots, dried red chillies, tamarind and salt.
Blend until smooth. Adjust water as needed to make chutney.
Remove onto bowl. Meanwhile, heat oil for tempering. Add mustard seeds, cumin seeds, urad dal. As they turn golden and begin popping, add asafoetida and fresh curry leaves. Add it to the chutney.