This ginger flavoured and sweetened with jaggery sweet and hot chutney, takes your idli / dosa platter to another level!! A spicy hot super appetising accompaniment for hot rice too.


  • Fresh Ginger – 1 measure( peeled and roughly chopped)
  • Tamarind ( deseeded and cleaned, not washed)- 1 measure
  • Jaggery-1 measure
  • salt- 2 teaspoon ( vary according to taste preference)

( I used around 1/4 cup of ginger, slightly less tamarind and slightly less jaggery)

For tempering:

  • Oil- 3-4 tablespoon
  • Mustard seeds-1 teaspoon
  • cumin (Jeera) seeds – 1 teaspoon
  • dry red chilly-2 to 4
  • red chilly powder- 2-3 teaspoon
  • fenugreek (methi)seeds (dry roasted and powdered)- 1 teaspoon


  • Wash, peel, clean and dry fresh ginger and roughly chop into small pieces.
  • Deseed and clean tamarind.
  • Finely grate jaggery.
  • Add all the three ingredients and grind into a coarse paste.
  • In a wok, heat oil, add mustard seeds.
  • Once it splutters, add cumin (Jeera), turmeric and red chillies.
  • Turn off the flame and let the oil cool down.
  • Once it cools completely, add chilly powder and dry methi (fenugreek) powder, mix well.
  • Now add the ginger tamarind paste into the oil, mix well.

Serve with idli, dosa, upma, peserettu, plain rice or lick it as it is!!

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Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

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