Ingredients:

• 1 cup – Ginger (grated)
• 5 – Red Chillies
• 1 – Green chilli
• 1 – Garlic (medium size)
• A small quantity – Fenugreek
• A small quantity – Tamarind
• A pinch – asafetida
• 3 tsp – sesame oil
• Salt to taste

Method:

1. Peel off ginger skin, then wash and grate it.
2. Heat oil in a pan/kadai and add tamarind, red chillies, green chilli, garlic, fenugreek, asafoetida, salt and finally grated ginger. Fry these contents for 5 minutes.
3. Let the contents cool and then grind them to a paste adding only a little water.
4. It goes with all rice and tiffin items.
5. It can be preserved in a fridge for 1 week.
6. Recipe courtesy: http://tamilveg.blogspot.in/