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.