1. Soak tamarind in one cup hot water for 5 minutes.
2. Rub tamarind into water, press out through sieve.
3. Add chilli, turmeric, mix, keep aside.
4. Fry ginger in a little oil, in a small heavy pan, till crisp.
5. Grind it coarsely without water, keep aside.
6. Heat oil in a deep pan, add seeds and curryleaves, allow to splutter.
7. Add tamarind water, bring to a boil.
8. Add ginger, cook till liquid is slightly thickened.
9. Add fenugreek powder, sugar, salt.
10. Serve hot with rice.

Making time: 30 minutes
Makes: 3-4 servings
Shelflife: 1 day