Firstly, to prepare puliyogare powder, in a pan, dry roast 2 tbsp of sesame.

Add 2 tsp oil. Add 1 tsp methi, ½ tsp mustard, ½ tsp pepper, 1 tbsp cumin, 2 tbsp coriander seeds and few curry leaves.

Roast on a low flame till the spices turn aromatic.

Also, add 20 dried red chillies, 2 tbsp dry coconut, and roast until the chillies turn crisp.

Cool completely, and transfer to the mixer jar.

Add pinch hing and ½ tsp turmeric.

Grind to a fine powder. Puliyogare powder is ready. Keep aside.

Now, to prepare the puliyogare gojjju, soak 1 cup of tamarind in hot water for 30 minutes.

Squeeze the pulp of tamarind. Keep aside.

In a large kadai, heat ½ cup oil. Add 1 tsp mustard, ¼ cup peanuts and roast till the peanuts turn crunchy.

Also add 1 tsp urad dal, 1 tsp chana dal, 2 tbsp cashew, 2 dried red chilli, few curry leaves, 2 tbsp dry coconut.

Roast till the spices splutter.

Keep the fried peanut and spices aside.

In the same oil, add tamarind pulp, ¼ cup jaggery, ½ tsp turmeric and 2 tbsp salt.

Mix well till the jaggery melts.

Boil for 15 minutes or until the oil separates.

Now add in prepared puliyogare masala powder and mix well.

Also add in fried peanuts and tempering. Mix well.

Puliyogare Gojju is ready and can be stored in airtight container for 1 month.

To prepare the tamarind rice, mix 2 tbsp of puliyogare gojju with 4 cups of cooked rice. Adjust the salt if necessary.