Chop ginger very finely to 1/2 cup and make slits in 5-6 green chilies

Soak lemon sized tamarind in 2 cups water.

Chop 2 spring curry leaves and grate jaggery to 2 tsp

Dry roast 3/4th tsp fenugreek seeds until its slightly roasted, Add Rice and roast until its puffy. Grind these to coarse powder.

Heat Coconut oil and splutter mustard seeds

Add the chopped ginger and fry for a minute, Add the slit green chilies. Fry both until ginger turns brown

Add tamarind water , salt and give it a boil

Boil it until it reduces to half and thickens, Once it has reduced to half, add the 1/2 tsp coarse ground fenugreek - rice powder

Let it boil for a minute, add 2 tablespoon jaggery, mix well and store it