Puli Gojju for pongal:

Take equal qty of Tamarind and jaggery(say lemon sized ball). U can adjust jaggery to taste.
sambar powder- 1/4 tsp or to taste
turmeric powder
Chilly pwd
Salt- to taste

Seasoning:
oil
mustard seeds
curry leaves
Hing

Soak tamarind in hot water for 15 mins and extract the juice(should be thick juice)
Heat oil in a pan and add the seasoning ingre.
Then add the tamarind juice, jaggery, sambar pwd, turmeric, salt, chilly pwd and let it simmer until raw smell disappears and the sauce thicken to the consistency of honey.
Serve with kara pongal. yummy yum!!!!!

Variation:

U can dry roast urad dhal- 1/2 tsp to golden and grind to a pwd. Add to the gojju once it starts boiling. this will thicken the gojju faster n this is known as uddhinahittu gojju.