Ginger Chutney

Ingredients:
Ginger - 2 large pieces.
Mustard Seed: 2 spoons
Urad dal: 1 tablespoon
Dried red Chillies: 4-5
Tamarind: small piece
Jaggary: 1 spoon (according to taste)
Salt to taste.
Method:
Add oil (2tbsp) in a pan and heat. Add mustard, and when it starts popping, add urad dal, ginger and the red chillies. Fry till dal turns pink. Remove from fire. Cool, and grind with tamarind, salt and jaggery in a blender.

Puli-inji

Ingredients:
Ginger - finely chopped qtr cup
Green Chilli - finely chopped qtr cup
Tamarind - 1 big lime size (soak it in water)
Salt to taste
Jaggery - 2 tbsp
Oil - 2 tbsp (preferably til oil)
Mustard - 1 tsp
Bengal Gram (Channa dal) - 1 tsp
Asafoetida - 1 tsp
Methi seed - half tsp

Take extract of imli by adding water.
Heat oil. add mustard seed,gram dall and methi seeds. when mustard crackles and dall turn golden colour add asafoetida. Then add chopped ginger and green chilli. Add the tamarind pulp,salt and jaggery. Boil it till the gravy turns thick.