Roast the sago until it becomes slightly golden.

In a bowl, mix the roasted sago, rice flour, salt, baking soda, curd, and water to form a dough-like consistency.

Add chopped green chilies, curry leaves, onion, and cumin seeds to the dough and mix well.

Shape the mixture into small balls or pakodas and set aside.

Heat oil in a pan and add urad dal, chana dal, garlic, ginger, dry red chili, onion, and green chili. Sauté until aromatic.

Add tomatoes, salt, and turmeric powder. Cover and cook until the tomatoes soften.

Add curry leaves, tamarind, and coriander leaves. Cook for another minute.

Let the mixture cool and grind it into a smooth paste using a mixer jar.

Heat oil in a small pan and add mustard seeds. Let them splutter.

Add asafoetida, curry leaves, and dry red chili. Sauté for a few seconds.

Pour the tadka over the chutney and mix well.

Heat oil in a deep pan for frying.

Fry the pakodas until they are golden and crispy.

Serve the hot pakodas with the prepared chutney.