Puliogare

Ingredients

tamarind juice - 1 cup (thick )
salt to taste
sugar - 1 tbsp or jaggery - 1 small piece
Seasoning:
oil - 7 TBSP
mustard seeds - 1 tsp
Urad dal (black gram dal) - 1 tsp
peanuts - 2tbsp
chana dal - 1 tsp
red chillis - 3-4
few curry leaves
Ingrdients for Grinding :
dessicated coconut or shredded copra - 1 cup
coriander seeds - 1 tsp
peppercorns - 1 tsp
a pinch of asafoetida
red chillis - 6
cumin - 1 tsp
curry leaves
sesame seeds - 2 tsp
chana dal - 2 tsp
peanuts - 1 tsp
urad dal - 1 tsp

Method

1) Roast all the above ingredients one by one and grind until smooth except coconut. Then add dessicated coconut and grind once again to mix well.
2) Soak tamarind in warm water for an hour and extract juice from it. Keep aside.
3) Cook Heat oil in a pan. Add all the seasonings one by one. When mustard seeds splutters, add tamarind juice. Mix well. Now add jaggery/sugar and salt. Allow to boil.
4) Add ground powder to the boiling juice. Turn heat to medium and boil for few more minutes till the juice becomes thick and oil separates.

Rice Preparation

Heat some ghee and oil in a pan. Do the seasoning with mustard seeds, urad dal, peanuts and curry leaves. Add cooked rice and about 2 tbsps of puliyogare gojju. Mix well. Garnish with fresh grated coconut.
Or you can just mix this gojju with plain cooked rice and eat.