Ginger Pachadi

How to Prepare

1. Peel and grate 400g of fresh ginger finely.
2. Heat 4 tablespoons of sesame oil in a pan over medium heat.
3. Add 2 teaspoons of mustard seeds and wait until they splutter.
4. Add 4 dried red chilies and 2 teaspoons of urad dal, sauté until dal turns golden brown.
5. Add the grated ginger and sauté for 5-7 minutes until the raw smell disappears.
6. Add 200g of tamarind paste and 200g of jaggery, mix well.
7. Add 2 teaspoons of salt and 1 teaspoon of turmeric powder, stir to combine.
8. Cook on low heat for 10 minutes until the mixture thickens to a jam-like consistency.
9. Turn off the heat and let it cool. Transfer to a clean, dry jar for storage.