Puli Inji/Inji Thokku/Ginger thokku

INGREDIENTS: Yields about 200g of thokku/pickle

1. Ginger - half a kilo - Peeled,cut and grounded
2. Salt
3. Red chillies - 4 or chilli powder - 1 teaspoon
4. Jaggery - 1 teaspoon
5. Gingelly Oil - 100ml or 2 tablespoons 
6. Asafoetida powder or cubes - Cube is better for flavouring
7. Turmeric powder or Turmeric cube if available.
8. Mustard seeds - for seasoning
9. Tamarind - gooseberry sized ball

METHOD:

1. Take a heavy bottomed pan , heat a dollop of oil and roast the asfoetida cube,red chillies and turmeric cube and powder them in mixer.If you are going to use them in powder form skip this step.
2. Peel ,mince and grind the ginger into paste in a mixer.
3. Take the tamarind extract out of the gooseberry sized tamarind.
4. Take the pan,add 3/4th of gingelly oil and allow the mustard seeds to splutter.Add 1 or 2 red chillies for seasoning.
5. Add the ginger paste after the seeds splutter and add salt, chilli powder,asafoetida powder,turmeric powder,tamarind extract and allow the mixture to boil well. Check for taste and add salt/chilli powder/tamarind in this stage itself.
6. Once the mixture comes to thick paste like consistency add jaggery and the remaining 1/4th oil and allow the mixture to cool
7. This can be stored in refrigerator for upto 3 weeks.