As the tamarind is soaking in water, Heat a pan and dry roast the sesame seeds under medium flame.
Roast until they start spluttering. Keep it aside.
Prepare the masala powder.
Take all ingredients mentioned under masalas like Red Chillies, Coriander Seeds, Cumin seeds, fenugreek seeds, pepper, asafoetida and curry leaves into a frying pan or Kadai. Add 1-2 tsp oil
Fry til the spices are aromatic and until you observe a slight colour change in the spices. Keep aside the roasted spices to cool.
Transfer the roasted sesame seeds and spices into a dry mixie jar. Grind until a fine powder. Keep aside to use later.
Now, Squeeze the soaked tamarind and extract the tamarind pulp .
Add some more water, squeeze the left over extract and Extract the pulp to the maximum. Do this process for 2-3 times, till all the tamarind juice is fully extracted.
Transfer it to a thick bottomed iron pan and let it boil on medium heat. Let the pulp reduce a little before adding jaggery and salt.
after 5-6 mins, Add in jaggery and salt, continue boiling it under low flame.
After the tamarind juice has thickened a bit ( after 8-10 mins ) dd in puliyogare powder that we have made above. Mix really well.
Alternatively, if you want, you can use rasam powder.
Keep on medium-low flame and cook with lid closed. Mix in between to avoid burning. Don’t forget to cook with closed lid. Else your kitchen slab would have turned a mess :(…
Also, add in oil.
Continue stirring under low flame. When it becomes slightly thick like a paste and starts leaving oil. Switch off the stove. Let Puliyogre mix cool completely. As it cools, it will thicken more and be like jam.
Once Puliyogare gojju is cool, store it in an airtight container.
Use dark tamarind for a good color. New lighter tamarind will give pale-looking puliyogare .
It keeps well for a long time. Just make sure you use a clean and dry spoon to take it out.