Ingredients:
 
Tamarind- lemon size soaked in warm water for 10 minutes and then squeezed to remove the juice.
Red chillies- 10
Groundnut- 2tbspn
Chana dal/bengal gram- 1tbspn
Jaggery- 1/2tbspn
Curry leaves- few
Mustard- 1tsp
turmeric powder- 1tsp
Asafoetida – a pinch
Salt- 2-3 tsp
Sesame oil- 2tsp

To grind- Coriander seeds- 1tbsp
Pepper- 1/2tsp
Channa dal- 1tsp
Red chillies- 6 to 7
Roast all the ingredients and grind them to a fine powder.

Rice – 2 cups
Sesame oil- 1tbsp
Method:

Heat oil in a pan. Fry mustard seeds, groundnuts,channa dal,chillies ,asafoetida and curry leaves.Pour tamarind water carefully. Add the turmeric powder and jaggery. Cook in low flame for 15 minutes. Add the ground powder. Mix and allow to cook for few minutes. Stir till it forms a thick paste.
You can store it for even a week or two.

For Puliyodharai:

Cook rice in a pressure cooker. The grains should be seperate. Heat sesame oil. Fry the pulikachal for few minutes (if required). Mix with rice.