Soak the tamarind in water and get a thick paste. Finely chop the ginger and green chillies.
In a pan, pour oil and add the mustard seeds, channa dal, saute till light brown. Add ginger and green chillies, fry for 2 mins, and add turmeric powder and fry for 1 more minute. Now pour the Tamarind paste to this.
Add required salt and mix well. Close the lid and let it boil for 5 mins as the mixture will flutter a lot.
Let the tamarind boil till the raw smells goes and it is reduced tp a semi solid paste.
At this stage, add the jaggery this will loosen the mixture. Continue to boil. You will get a shining texture because of the jaggery, add hing and curry leaves and mix well .
You will see that the oil which we had poured would have come to the sides of the mixture in the pan. This means the mixture is cooked well. Remove from heat. Let it cool and transfer it to an air tight bottle
Can be kept outside for 4-5 days. If making larger quantities - keep a larger portion in fridge and remove for daily use in a small container.