Wash ginger to remove dirt and peel skin. Let it dry for sometime. Next chop it into small pieces. Using a little oil in a pan, stir fry for 5 minutes. Remove from heat and let it cool.
I used the ready to use tamarind pulp available in Indian grocery stores. If you are working with raw tamarind, prepare the pulp.
In the same pan (that was used to fry ginger), add the tamarind pulp and bring it to a boil. Boil it for 3-4 minutes. Remove from heat and let it cool.
In a small pan dry roast the fenugreek seeds. Cool and grind them to fine powder. Keep it aside.
Measure and keep jaggery aside.
In a blender/ grinder/ food processor, take the stir fried ginger pieces and obtain a smooth paste without any water.
Next add turmeric powder, red chili powder, salt and tamarind pulp to the ginger mix. Blend it well.
Now add the measured jaggery and blend it once again. Adjust the salt and hotness according to your preference.
Next add fenugreek powder and blend it one last time.
In a small pan heat oil. Add the dals and fry it until they start to turn golden brown. Next add dried red chili, curry leaves, mustard seeds, asafetida and garlic paste. Fry for a minute.
Now add the chutney from the blender/ grinder/ food processor to the tempering and mix well in the pan.
Remove from heat and let it cool.
Once cooled, transfer to a glass jar and refrigerate.
Enjoy with Pesarattu, idli or dosas.