Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  50      grams         ginger -- chopped into very
                        -- fine cubes
  10                    green chiles -- chopped into fine
                        -- roundels
   1                    lemon-sized ball tamarind
   1                    lemon-sized ball jaggery soaked in a
                        -- little water
   1      teaspoon      chile powder
   1      teaspoon      mustard seeds
   1      teaspoon      raw rice
   1      teaspoon      sesame seeds
     3/4  teaspoon      fenugreek seeds
   2      sprigs        curry leaves
   1      pinch         asafetida
   1      pinch         turmeric powder
                        salt to taste
     1/2  tablespoon    oil or ghee

Preparation:

1. Dry roast raw rice, sesame seeds and fenugreek seeds till crisp and powder them finely. 2. Extract thick tamarind pulp. 3. Boil tamarind pulp with jaggery, chile powder, asafetida, turmeric powder and salt till well cooked and the jaggery is well mixed. 4. Add the rice, sesame and the fenugreek powder. Mix well and boil till well mixed. 5. Heat 1/2 tbsp. oil or ghee in a kadai and season with mustard seeds. 6. When they splutter, add ginger, green chiles and curry leaves. Fry well till green chiles are cooked. 7. Remove from heat and add to the tamarind pulp. Source: Namrata Subrahmanya