Soak a small lemon sized tamarind in 1 cup hot water for 10 minutes.
Add one more cup of water and extract 2 cups of tamarind juice.
Dry roast the coriander seeds and make a powder of it, when it is still warm.
Do not use store bought coriander powder, it will alter the taste.
Since we are making this in small quantity, it will be little coarse only.
Also roast the fenugreek seeds in the till it’s golden.
Powder this in a mixie when it is still warm.
You can use store bought venthaya powder as well.
When making it at home, you can make little more as it is very difficult to powder the small quantity.
Later you can use it for while making cut mango pickle.
In a pan add 1 tsp sesame oil and add the red chilis. Take out the stem if any.
Saute till it becomes crisp. Ensure not to burn it.
When it is cool, crush this with your hands.
Do not pulse in the mixie.
In a pan add ¼ cup sesame oil and add mustard seeds, urad dal and chana dal to this.
Add few curry leaves
Saute till the dal turns golden brown color.
Now add the tamarind extract.
Add ½ tsp turmeric powder, asafoetida and salt
Add the crushed red chilis to this.
Now add the roasted fenugreek powder.
Let this boil till it reaches a thick consistency.
Add the jaggery powder also.
It took around 20 minutes in medium flame to reach the puli kaichal consistency.
Switch off the flame and add the roasted coriander powder.
Drizzle 1 tsp of sesame oil on the top.
Allow this to cool completely and store this in a clean dry glass or porcelain jar.
This stays good in the fridge for an year. Always use dry spoon to take the pulikaichal.