2 inches Ginger
1 small lemon size tamarind ball
2 table spoons jaggery
1 tea spoon each rai and jeera
2 tea spoons urad dal
2 table spoons chana dal
2 table spoons dhaniya (whole)
5 to 6 Red chillies
1 tea spoon salt (as per taste)
2 table spoons of oil
few curry leaves
Clean, wash and dry ginger for 20 to 30 mins. (There should not be any dampness) Chop to pieces. Soak Tamarind in warm water.
Heat 1 table spoon of oil in a pan. Add jeera. When jeera starts spluttering add chana dal and urad dal . Fry until the dals changes to golden color. Add dhaniya and red chillies fry for few sec. and switch off the flame. Let the ingredients cool.
Now grind all the ingredients along with chopped ginger pieces, jaggery, tamarind and salt to paste. (Add water only if necessary)
Heat 1 table spoon of oil in a pan, add rai and curry leaves. When rai starts spluttering switch off the flame and add the thadka to the chutney.