Deseed cardamoms and powder them finely. Slit green chillies and chop ginger finely.

Soak tamarind in a cup of water for about 15 minutes, extract thick juice and discard the residue. Keep it aside.

Mix rice and split green gram lentil together. Wash and drain the water. Add 3 cups of water to it and let it cook on medium flame.

When rice, lentil is half cooked, add cinnamon, cloves, cardamom powder, turmeric powder and salt.

Keep on stirring until the water dries off and then add grated coconut. Mix well.

Add thick tamarind extract, jaggery, slit green chillies, ginger and salt in to a vessel. Let it boil in medium flame.Once the tamarind gojju thickens and becomes like syrup, switch off the flame.

Heat a seasoning pan adding oil, mustard seeds and curry leaves. When mustard seeds splutter

add seasoning to tamarind gojju.Tamarind gojju is ready.

Serve Huggi (kara pongal) with tamarind gojju/huli gojju and enjoy it's yummy taste.

As huggi is plain without any spiciness, tamarind gojju should be tangy, sweet and spicy. So add jaggery and green chillies as recommended.

Once the rice and lentil gets cooked, keep stirring to avoid sticking at the bottom.

The consistency of huggi should be mushy, so add more water if needed.