• Let’s soak the tamarind in 2 cups of hot water for 15 minutes.
• Extract thick tamarind juice and keep it aside.

Lets dry roast the ingredients to make the powder.

• Dry roast the 1 tbsp chana dal, urad dal, coriander seeds, red chili and black pepper.
• Once the dal turns light golden brown, switch off and add the sesame seeds.
• This gets cooked very fast, saute this till everything becomes golden brown color.
• When it is little warm, powder it finely in a mixer.
• Grinding this warm helps to powder well.
• In a pan add 4 tbsp of sesame oil.
• Add the mustard seeds, urad dal, 1 tbsp chana dal, peanuts, roasted gram, 2 red chilis and curry leaves.
• Once the dals turn golden brown add the tamarind water to this.
• Add salt, turmeric powder and asafoetida to this.
• Mix well and let this boil for 5 minutes.
• Now add the ground powder to this.
• You can reserve 1 tbsp of powder and add this while mixing the puliyodarai too.
• Let this boil in medium low flame till it comes to a semi thick consistency.
• Add the jaggery to this now and mix well.
• Switch off the flame and add the 1 tbsp of sesame oil.
• Pulikaichal is done.
• Cook ½ cup of raw rice | sona masoori rice and spread this on a plate.
• Once it is cool, smear 2 tsp of sesame oil.
• Add the 2-3 tbsp of tamarind paste and gently mix well, without breaking the rice.
• If you are taking this for travel or you are consuming it later, let the pulikaichal be little generous, as it will be perfect when you consume it later.
• You can temper some more peanuts to the puliyodarai at the time of mixing, this gives nice crunchy taste.