Ginger Chutney (Allam Pachadi)

Ingredients

Ginger : 250 grams*

Split Bengalgram: 2 Teaspoons

Split Blackgram : 2 Teaspoons

Coriander seeds: 1/2 Teaspoon

Mustard Seeds: 1/2 Teaspoon
Fenugreek seeds : less than 1/2 Teaspoon
Red chillies: 4-5*
Jaggery: 1 medium size piece*
Tamarind Juice: 3 Teaspoons
Oil: 2 Teaspoons
Salt to taste 
Pinch of asafetida.

(Check Fudtionary for meanings if you have doubt with the words in orange colour.)

Method 

Put a pan on the stove add oil and add mustard seeds, bengalgram, blackgram, coriander seeds, fenugreek seeds to the oil and once the mustard seeds starts to splutter add red chillies and jaggery and switch of the stove.

Now grind the washed ginger along with the tempering, tamarind juice and salt to a slightly coarse paste by adding 1/4th cup of water.


Serve this chutney with Idly/Dosa/Pesarattu/Vada.

* You can also use sugar instead of jaggery, but i feel jaggery tastes better :-) .
   Adjust the quantity of ginger and red chillies according to your taste.