Ginger Thogayal

 Ingredients

Ginger - 1/3 cup (chopped)

Urad dal - 3 tablespoon

Channa dal - 1 tablespoon

Red Chillies - 2 to 3 numbers

Whole asafoetida - small piece

Curry Leaf - 3 strips

Oil - 1 1/2 tsp

Tamarind - Small gooseberry size

Jaggery/sugar - 1/2 tsp

salt to taste

In a kadai add 1 tsp oil and saute urad dal, channa dal, asafoetida, red chillies till the dal turn golden brown colour.  Now add the tamarind and curry leave, saute for a minute and remove it to a small bowl.  Now add 1/2 tsp oil and saute the ginger till it changes colour slightly need not do it till they become brown.  After it is done remove from fire.  Cool all the above items.

Now add everything to a mixer jar except ginger and dry grind it to coarse powder.  Now add the ginger and run for a while and after that add around two table spoons of water, salt and jaggery/sugar and grind it to a coarse paste.   You can do tempering if you want with gingly oil and mustard seeds and pour it on top of the thogayal.  This goes well with rice and ghee, dosa, idli, pongal etc.