Wash the ginger well and peel off the skin. Slice them into thin pieces.
Heat a kadai with 2 tea spoons of oil and fry the coriander seeds and red chillies to brown and keep aside. Add 3 table spoons of oil to the kadai & fry the ginger pieces till they become well fried to golden brown. Keep them aside
In the same pan fry the grated coconut to golden colour and keep aside.Now powder all the fried items individually and keep ready in 3 different cups.
Heat the wok with remaining oil and saute it with mustard seeds and a red chilli. Once they splutter add the turmeric powder and pour the tamarind pulp to it. Add required salt and jaggery. When the raw smell goes add the ground ginger to it and allow boiling for 3 to 5 minutes.
Then add the coriander and chilli powder and the ground coconut and mix well. When the gravy thickens switch off the stove
By Ria Samuel