Remove each whorl of the banana flower. Remove the center firm stem from each flower and chop the flowers. Heat 1 tsp of oil; add tur dal, red chillies and asafoetida and fry till light brown. Add the chopped flowers and saute for 5 minutes till tender. Allow to cool.
Mix the grated coconut, salt and tamarind and grind to a coarse paste. Season and pour over the chutney.
Serve with rice, puris or chapatis.