Gojju

1. Clean the tamarind by removing the seeds and strings and soak in 500ml of water for at least two to three hours.
2. Squeeze the juice from the tamarind with you hands and set aside the pulp. Add the remaining water to the pulp and strain the juice in a strainer. You will get about 700ml of tamarind juice at this point.
3. In a pan, dry roast the sesame seeds till brown and keep it aside to cool
4. In the same pan, dry roast the coconut and set aside to cool.
5. Combine the sesame seeds and the rasam powder in a blender jar and blend till finely powdered.
6. Add the roasted coconut to the ground mixture and blend again to get a paste like spice mix.
7. In a thick bottomed, non reactive pan, add the tamarind pulp and bring it to a gentle boil. Allow the pulp to reduce a little before adding the jaggery and salt.
8. Let the mixture to simmer for a couple of minutes more and then add the ground mixture.
9. Allow the mixture to simmer on low heat while stirring from time to time. Continue mixing till the mixture achieves a thick jam like consistency and comes together in a single mass. Take off the heat at this stage.
10. Add the peanut oil mix well and allow the gojju to cool completely before storing in airtight container.

Puliyogare or Tamarind rice

1. Heat oil in a thick bottomed pan. Add the mustard seeds and allow it sputter. Add the peanuts and fry till they turn brown.
2. Add curry leaves and fry till they turn crisp. Stir in the asafetida and mix.
3. Add the cooked rice and salt and mix well. Stir in the gojju and the grated coconut and mix well so that the rice is coated with the gojju.
4. Take off the heat and serve hot with yogurt and poppadoms.