Ingredients Ginger - 100 gms Green Chillies - 100 gms Tamarind - 2 lemon size Tumeric powder - 1 ts Jaggary or sugar - 1 ts Mustard seeds - 1ts Fenu greek seeds - 1 ts Asafoetida powder- 1ts Gingelly oil - 2ts Salt Method Cut the ginger and green chillies into small pieces. Soak tamarind in hot water and get the pulp out of it. Heat oil in a pan, splutter mustard seeds and add fenu greek seeds and asafoetida. Now add the ginger and chillies and fry them and then pour the tamarind pulp on it. Add turmeric powder, jaggry or sugar and then salt. Allow to boil and let the gravy comes thick until the oil comes to the surface level. This goes with dosa, chappathi and curd rice. You can store it in the refridgerator for long time use.
