Soak the tamarind previous night in little water (about 2½ cups of water). Next day extract the juice of the tamarind.
In a large deep bottomed pan, take Oil, add mustard (allow spluttering), curry leaves, asafoetida, red chillies. Fry and add the tamarind paste extract. Allow it to boil.
After 15mins, Add salt and jaggery and continue to stir.
Try tasting and check what you need to add whether it is chilli powder or salt or jaggery So the whole boiling process is about 1hr and 15 min.
You get a paste which is ready to be mixed with rice. At this point you can just store the whole paste if you are not going to mix with rice right away. The gojju or the paste can be kept in refrigerator up to one year. This is also one of the main reasons you have to boil for a long time because the shelf life is also longer.
Cook rice and separate the grains on a large plate. Fry the coriander seeds,Mustard and black peppercorns as well and grind them all together. Add this powder to the rice.
Add grated dry coconut and rasam powder.
Add the concentrated puliyogare.
Mix the rice with all the above powders and gojju first. IT’S VERY IMPORTANT TO MIX IT WITH HANDS. This is because all the flavors and the paste used get coated nicely on the rice.
Take Oil in a small pan, add mustard seeds, asafoetida, curry leaves, ground nuts and allow them to splutter. Add this tempering to Rice. Taste it and add anything that’s less like salt, jaggery, etc
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