Wash and peel ginger.
Cut into smaller pieces.
Pound them in a mortar and pestle until coarse.
Heat oil in a pan and add mustard, methis seeds and when they crackle add in hing and curry leaves.
Add the onions and saute for a minute or two.
Now add the ginger and saute on low flame for 2-3 minutes.
Extract water from tamarind and add it to the pan.
Add chilly powder, turmeric and salt.
Bring it to boil.
Reduce flame and let it boil covered until the raw smell of the tamarind is gone.
Finally add jaggery and mix well.
Serve it hot with rice and appalam.
