Tamarind(Valanpuli) a lemon sized
Chilly powder 2tbsp
Jaggery 2 pieces
Salt to taste
Mustard seeds 1tsp
Curry leaves 2 sprigs
Oil for frying
Heat oil and fry the ginger till it turns golden brown, Remove it from oil and keep it aside till cool ,then grind in a mixer grinder.In a pot,put tamarind in water and extract the juice, add jaggery and chilly powder into it.Allow it to boil for 3 minutes to dissolve jaggery ,then add salt and the ginger paste.Stir well till it forms a thick solution.
Heat oil in another pan,Splutter mustard and saute curry leaves.Add the seasoining into the gravy and mix well.