Inji pachadi and Puli Inji

Ingredients
Ginger                        the size of a finger
Red chillies                 3-4
Coriander seeds         1tsp
Tamarind                    the size of a large marble
Grated Coconut         3  to 4 tblsp
Salt                            To taste
Mustard                     1 Tsp
Urad dal                    1 tsp
Oil                             2 tblsp
Jaggery                      a small piece or 2 tsp powdered.


Method:
Peel the skin and saute the ginger in a little oil till it turns brown
Fry the red chilly, Coriander seeds and grated coconut  separately
Grind the ginger along with these and tamarind. Add salt.
In a pan heat the rest of the oil, temper mustard seeds and urad dal.
Finally add the ginger paste and  saute them together till it thickens.
Switch off and add the jaggery.


A variation of this is 
Puli Inji

Ingredients:

Tamarind                     Size of a lemon

Green Chillies             1Cup (Chopped Fine)

Ginger                         ½ Cup (Chopped Fine)

Oil                               2 tbsp

Mustard Seeds           1 Tsp

Asafoetida                   ½ tsp

Turmeric powder         ½ Tsp

Salt

Jaggery                        a small piece

Method:

Soak Tamarind for a few minutes and extract thick pulp.

Heat oil in a pan. Add Mustard seeds. Once they splutter, add the ginger and Green chillies and turmeric powder. Saute for 2 minutes.

Add the tamarind extract and salt.

After it has boiled well add Jaggery.  When it is thick like a pickle remove from fire.