Ginger : 1Cup, finely chopped
Green chilly : 2, finely chopped
Tamarind Extract : 1Cup, from Lemon sized ball
Chilly powder : 1/2tsp
Turmeric Powder : 1/2tsp
Asafoetida / kayam : 1/4tsp
Jaggery : 2tsp, as needed, grated
For Tempering :
Mustard Seeds : 1/2tsp
Fenugreek Seeds : 1/4tsp
Curry Leaves : 2springs
Dried Red Chilly : 1
1. Fry the finely chopped ginger in coconut oil and drain using a kitchen towel. When it cools crush it using a mixer.(Do not add water).
2. .Heat 1tsp coconut oil in a clay pot and add mustard seeds. When it splutters add fenugreek seeds, dried red chillies, curry leaves and green chilllies in same order. Saute well in medium flame.
3. Combine chilly powder and turmeric powder with tamarind extract and add this to clay-pot along with crushed ginger and salt. Cover and cook in medium flame for 5minutes. Add jaggery ans asafoetida at this stage and cook till the gravy becomes very thick.
4. Store in airtight containers and refrigerate.