Heat oil in an iron kadhai. Add mustard and curry leaves.
Once the mustard pops, add ginger and green chillies and fry for 30 seconds.
Add tamarind extract, chilli powder, salt, coriander powder and let it boil in low flame for 3-4 minutes.
Add jaggery syrup and let it boil again till you get a semi-thick consistency. Adjust the jaggery to your liking. My son likes it very sweet so I make it that way. Do not boil it too much like halwa as it will thicken more after cooling.
Switch off the flame and add fenugreek powder on top. Mix and cover the kadhai. Leave it for at least 4 to 5 hours or overnight in the kadhai itself.
Transfer to a dry bottle and store it in the refrigerator. It will stay good for more than 2 months. Always use a dry spoon.
Enjoy it with any rice varieties of your choice.
