Inji curry-A sweet n sour ginger chutney

All keralties are very fond of this,a must dish in onam sadya . Known in different names such as Pulinji,Inji curry.what ever be the name ,its bascially a Sweet n sour ginger sauce.Main ingredients are Tamarind{puli} and Ginger {inji},hence the name.Ginger has a vital part in Indian cooking,aromatic, pungent and spicy, adds a special flavor and zest to stir fries and many fruit and vegetable dishes.Its a dietary supplement, shown to clean and thin the blood thus positively affecting the heart and almost every other organ in the body.Try to add grated ginger than paste in cooking coz grated gives much more flavour and maximum benefits.Now coming back to dish,Inji curry can be served as a side dish for meal.Goes well with rice and any curries,also with dosa /idli.Even though its a kerala dish,every malayalee has a unique style in preparing this,which varies from places within kerala.In northern kerala,coconut and coriender powder is added.Here goes my amma's style...

Inji curry
Ingredients
Fresh ginger minced 1 cup
( plz note ,not ginger paste,crushed ones)
Green chilles finely chopped 15
Tamarind 3-4 inch piece of ginger(size of small lemon)
Red chilli powder 3/4tsp
Mustard seeds 1tsp
Curry leaves a few
Fenugreek seeds 1tsp
Jaggery 2tsp
Salt
Gingely oil 2tsp
(use any refined oil )

Method
Soak tamarind in a cup of warm water for about 15 mins and extract the thick juice and keep aside.Dry roast fenugreek seeds,powder it and keep aside.Heat oil in thick bottomed pan,add mustard seeds,then curry leaves.Now add crushed ginger and finely chopped green chillies and fry till golden brown.Add tamarind paste,chilli powder,salt .Bring it to boil,keep the flame on medium.It will around 10 to 15 min to get rid of the raw smell of tamarind and to get a thick sauce.Now add jaggery,allow it to boil.Add according to ur need of sweetness in Injicurry.Once its reaches a thick consistency and oil starts floating on the surface,remove from heat.Inji curry gets thicker once its cool down.Store in glass or ceramic containers for long life,keep in fridge.This same can be used to make Instant Puliyogare .This is my entry toThink Spice..Think Ginger Event hosted by Sunita .