Ginger chutney - Andhra Allam Pachadi Recipe

I used to have this ginger chutney in stock all the time .. This recipe is from my previous helper. She does this very often as it is healthy. I love ginger flavour. I had asked her to record few recipes  before she left. I had misplaced the recipe. Other day when I cleaned my cupboard I saw it. Without wasting time I made this chutney. Even though it goes well with Idli / dosa I can literally can have with anything...
Ingredients

Bengal gram dhal / Pacha kadalai parruppu - 2 tablespoon
Dry Red chillies - 3-4 ( I have used 3)
Tamarind paste - 2 teaspoon (thick paste)
salt to taste
Jaggery - 2 teaspoon
Ginger - 2 tablespoon (Reduce it to 1.5 if you want this to be less spicy)
Garlic - 3 pods
Oil - 3 teaspoon
Mustard seeds - 1/4 teaspoon
Urad dhal - 1 teaspoon
Curry leaves - 10
Tamarind - 1 marble size ball

Method

Add hot water to tamarind and take thick extract. Add 1/Heat 2 teaspoon of oil. Add bengal gram dhal, chillies, ginger and garlic. 
And dry till dhals are brown in color. Let it cool down.First grind it into coarse paste. Add Jaggery, tamarind paste and required water.
Grind to smooth paste. Heat rest of the oil in pan. Add mustard seeds let it pop. Add urad dhal and curry leaves. Fry till dhals are brown in color. Pour this on to the chutney
Enjoy it
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