Puliyogare Gojju

Soak 75 grams of Tamarind block in 200 grams of hot water for 15 minutes. Squeeze and extract thick tamarind pulp, discarding any fibrous residue.

In a dry pan, lightly roast 15 grams of Coriander seeds, 10 grams of Chana dal (for spice powder), 10 grams of Urad dal (for spice powder), 3 grams of Fenugreek seeds, 3 grams of Black peppercorns, 5 grams of Dried red chilies (for spice powder), and 10 grams of Sesame seeds until fragrant. Allow to cool completely.

Grind the roasted spices from step 2 into a fine powder. Set aside.