Ginger Chutney or Allam Pachadi

Ingredients:

Ginger-1 cup grated
Tamarind pulp 3 tbsp
Jaggery- 1 tbsp
Ghee-2 tbsp
Oil-2 tbsp
Salt- To taste

For tempering;

Split blck gram -1tbsp
Mustard seeds- 1 tbsp
Red chillies- 3 to 4
Curry leaves- 1/2 cup
Coriander leaves-1 cup, chopped
Asafoetida- 1 tsp
Turmeric powder 1/2 tsp

Procedure:

1- In a wok heat ghee and fry the grated ginger well for 4-5 minutes.
2-In another wok, heat 1.5 tbsp oil for first tempering. Add the gram, as it turns brown pop mustard. Switch off heat and add the red chillies, and remaining ingredients of the tempering.
3- Grind this tempering along with tamarind pulp, jaggery, salt into coarse paste. Now add cooked ginger and grind coarsely.
4- heat remaining oil and add little gram, pop mustard . Switch off heat. Garnish pachadi with this second tempering.

Note:
Serve with steamed rice, idlis or Dosa.