Ginger - 1/4 cup(finely sliced)
Tamarind - 1/8 cup(loosely packed)
Red Chili powder - 1 1/2 tsp
Turmeric - 1/8 tsp
Coriander powder - 2 tsp
Jaggery - 1 tbsp
Gingelly(sesame) oil - 3-4 tbsp
Mustard - 1/2 tsp
Soak the tamarind for 1 hr with 1/4 cup of water and extract the tamarind juice.
Dry roast the finely sliced ginger in a pan until it becomes light brown color and allow it to cool completely.
Once it cools completely,grind it into coarse without adding water.
Heat oil in a pan and add mustard ,once it popup add the tamarind juice and ginger.Then add turmeric,red chili,coriander powder & salt.
Keep in low flame and cook it until the oil separates. Finally add the jaggery and switch off the flame.It remains fresh for 1 week.
Serve this as the accompaniment for Sothi Kulambu,sambar satham & curd rice.