Dry roast chana dal and urad dal separately, until they turn golden brown in color.
Wash and clean mango pieces. To the mixer grinder, add roasted Bengal gram, urad dal, celery stalk, raw mango, red chili, asafoetida, water, and half a teaspoon of salt. Grind them to smooth fine paste by adding little water at a time.
Serve them as condiment for the appetizers or as a side dish for Idli, dosa etc.,