Ingredients:
Ginger – ¼ cup, very finely chopped
Green Chillies – 8 to 10
Tamarind – a lemon sized ball
Jaggery – same amount as tamarind
Turmeric Powder – ¼ tsp
Salt to taste
Gingely Oil/Nalla Ennai – 3 tbsp
Mustard Seeds – 1 tsp
Asafoetida – a generous pinch
Curry Leaves – few torn
Method
Soak the tamarind in a cup of hot water for 15 to 20 minutes. Squeeze and extract the juice and keep aside.
Wash and peel the ginger, chop it very finely. Also finely chop the green chillies.
Heat a heavy bottomed kadai with oil, temper with mustard seeds, once it crackles, add the curry leaves.
Now add the chopped ginger, and green chillies, and fry it on medium flame. Keep stirring.
Fry till the ginger turns golden brown. Take care not to burn the ginger else the whole taste will change.
Now add the tamarind juice, turmeric powder, asafetida powder, and salt to taste.
Let this boil for 3 to 4 minutes on medium flame. Now add the jaggery and allow to boil till the oil starts floating on top and the consistency becomes thick and saucy.
Remove from heat and let it cool.
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