To the tamarind extract, add turmeric powder, drain and add soaked bengal gram along with
peanuts, curry leaves, ginger pieces, green chillies, jaggery, salt oil and mix well.
Bring this mixture to a boil over low heat with occasional stirring.
Let the mixture reduce to 2/3rd of the quantity.
The Pulihora Pulusu thickens a bit and loses the raw taste of the tamarind. Turn off the heat.
Cool completely before storing.
Refrigerate in an airtight jar for about a month and use it as and when required.