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1
Cut the peeled ginger into very fine slices, and then into fine julienne strips, and set aside.
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2
Dilute the tamarind paste/concentrate in the 1/2 cup of water and set aside.
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3
Grind the coriander seeds, cumin seeds and ground turmeric to a fine powder in a coffee grinder or a mortar and pestle.
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4
Place this spice blend in a small bowl, mix into a paste with 1 tablespoon water, and set aside.
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5
Set a small pan over medium-high heat and heat 1 teaspoon of the vegetable oil.
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6
Add the coconut, then reduce heat to low and stir-fry for 3-4 minutes until golden brown, taking care as the coconut burns easily.
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7
Set aside.
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8
Now heat a heavy-bottomed, medium-sized pan over medium hot heat and when hot add the mustard seeds.
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9
After a few seconds they will pop and splutter, and then add the fenugreek seeds, red chillies, and curry leaves.
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10
Stir and fry 1-2 minutes before adding the onion, green chillies and ginger.
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11
Continue to cook while stirring for 4-5 minutes until the onion is golden brown and softening.
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12
Add the spice paste, and continue to stir and fry until the mixture becomes dry.
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13
Add the tamarind paste diluted in the 1/2 cup water, the salt and brown sugar or jaggery.
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14
Stir and cook for 10-12 minutes until the mixture is thick (if you need to, you can also add a little water if it starting to stick).
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15
Add the grated coconut and mix.
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16
Pour into a clean, air-tight container or jar.
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17
This keeps for months in the fridge.
