Ginger Sweet Pachadi / Ginger Thokku

I love the flavour of ginger. We get good variety in Singapore. Rest of my family doesn't like the taste of ginger. So most of the dishes I don't use ginger (majority wins). Instead I will do ginger chutney and Pachadi / Thokku so that I can enjoy it . I use that for my lunch as side dish with rice or chappathi or idli or bread. This dish can be kept for a week. This recipe is from my great grandma. 
Fresh Ginger – 3 tablespoon  (Wash, Scrap the skin and grate it finely)
Tamarind – a small lemon size (Soak it in hot water and extract juice of 2 1/2 cups)
Turmeric Powder – 1/4 teaspoon
Bengal gram dhal – 1 teaspoon
Urad dhal – 1 teaspoon
Cumin (Jeeragam) – 1/2 teaspoon
Fenugreek seeds – 1/2 teaspoon
Red chillies – 5
Asafotida – a small piece
Sesame seeds – 1/2 teaspoon

Sesame Oil – 2 tablespoons
Mustard – 1/4 teaspoon
Urad dhal – 2 teaspoons
Asafotida powder – a pinch
Curry Leaves – few
Salt – 1 teaspoon or as per taste
Jaggery – a small piece

In a kadai put a tablespoon of oil. When it is hot add ginger gratings and fry till it becomes golden brown. Remove and keep it aside.
Dry roast sesame seeds till nice aroma comes separately and keep it aside. Dry Roast Bengal gram dhal, Urad dhal, Cumin seeds, Fenugreek seeds, Red chillies, Asafotida and fry till it become golden yellow. Remove and cool it. Grind the roasted dhal and seeds (except Sesame eeds) first and add sesame seeds and run the mixie at shorter intervals till it is finely powdered. If you run it at a time sesame seeds will give out oil and powder become sticky. Add little water and make it as paste without any lumps

In a thick bottomed kadai or vessel, put oil and when it is hot add mustard. When it pops up add urad dhal, asafetida powder and curry leaves. Fry till the dhal turns light brown. 
Add tamarind water along with turmeric powder and salt. Allow to boil. When it starts boiling, reduce the heat and sprinkle the above powder and stir well. Add the masala powder mixed with water. Allow to boil for few more seconds. 

Add fried ginger and jaggery and once again stir it well. Keep it in the stove for few more mins (2-4) and remove.

Serve hot with rice or Chapathi. I loved it with Idli too