Heat coconut oil in a kadai and add chopped ginger, chopped chilly and saute for 2 minutes until ginger colour turns brown.

When it turns brown switch off gas. Keep it aside.

When it become cool, crush the fried ginger in a mixer.

Add turmeric powder, chilli powder and salt. Saute for a minute.

Then add tamarind paste to this and saute for 2 minutes.

Add jaggery to this and saute for a minute. Bring to boil, reduce flame and cook for 2 minutes until gravy becomes thick.

Heat oil in another kadai and add mustard seeds. When it splutters, add red chilly and curry leaves. Saute for a minute or so.

Add this tempering to tamarind mix, add 1/2 cup water and boil for 2 minutes.