1. Peel off the skin, wash and keep grated ginger ready.
2. Heat oil in a pan/kadai and add tamarind, red chillies, green chillies, garlic, fenugreek, asafoetida, salt and finally grated ginger.
3. Fry these contents for some 5 minutes.
4. Then we have to cool off the contents and finally grind to a paste adding only little water (Required).
5. Enjoy Ginger Thokku/Thuvayal! Yummy Yummy!!!!
6. It goes will all tiffin items and rice items.
7. It can be preserved in a fridge for 1 week.

Note:
Always use fresh spices (Ginger) to make these if you want to preserve it for some time.
Keep in a medium flame while frying.
Add only little water for grinding to a paste.
The contents must be cooled off before grinding and hot contents must not be grinded in a mixie.

Optional:
Grated jaggery (Vellam) can be added according to their wish.
Finishing step that is seasoning can be done before serving.
Heat 1 spoon of oil and add mustard, once it splutters, add black gram, bengal gram, curry leaves and grated jaggery.

This recipe is called Inji thuvayal in Tamil.

Courtesy: http://tamilveg.blogspot.com/