Break the tamarind block into small chunks. If there are any seeds discard them

Place these tamarind chunks/pieces into a cooker separator add 1 cup of water

Close the separator with a lid

Add water to the cooker and place the separator. Pressure cook for 3 whistles  and switch off

Let the pressure release the naturally and tamarind mixture cools completely

If the tamarind you used is soft without hard membranes, seeds, fibers, etc. blend the cool tamarind + 1 cup of water in a hand mixer or mixie

On the contrary for tamarind with the hard membrane, fiber, etc. and mash the cooked tamarind thoroughly with hands/ potato masher

Use strainer/colander/ tamarind extractor/ mesh strainer  to strain the tamarind

Strain the cooked tamarind and collect the thick tamarind extract in a container

Add 1/2 cup of warm water to the remaining tamarind extract

Squeeze and then extract the tamarind concentrate and collect in the same container

Add 1/2 more of water to the tamarind extract

Squeeze and extract well

Thick tamarind pulp is ready

Now add the thick tamarind pulp in the heavy-bottomed pan

Cook for 10 minutes or till it thickens and  turn into a thick tamarind concentrate (puli gojju)

Turn off the stove and cool down completely

Store in an airtight container and refrigerate

What to do with the remaining tamarind?

Add 1/2 to 3/4 cup of water and extract the juice; use it for Rasam recipes. Tamarind residue can be used to clean pooja items.