In a pan, heat 1 tablespoon of oil over medium heat. Add the urad dal. Roast until they turn golden brown. Roast the red chillies. Add the chopped ginger. Sauté for a few minutes until the ginger softens slightly and is very cooked. Add Salt according to your preferences.
Turn off the heat and allow the mixture to cool down. Add a pinch of Asafoetida. Add the jaggery.

Once the mixture has cooled, transfer it to a blender or food processor.
Grind the mixture to a smooth paste, adding water to achieve the desired consistency. The chutney should be thick and not too watery.
Transfer the Ginger Thuvaiyal to a serving bowl.

If you prefer tempering, heat 1 teaspoon of oil in a small pan. Add mustard seeds and let them splutter. Add curry leaves and turn off the heat. Pour this tempering over the prepared chutney.

Your Ginger Thuvaiyal is now ready to serve! Enjoy it as a dip or spread with dosa, idli, rice, or any other dish you choose. Store any leftovers in an airtight container in the refrigerator for up to a week.