| Tamarind | A big Lump as big as lemon or wooden apple |
| Salt | 1.5 tsp |
| Fenugreek | 1 tsp |
| Red Chillies | 10 to 12 |
| Turmeric Powder | 1/2 tsp |
| Mustard Seeds | 2 tsp |
| Bengal Gram Dhal | 1/4 cups |
| Sesame Oil | 1 ladle full |
| Asafoetedia | a pinch |
Add water little by little to tamarind and prepare a thick juice. Filter and keep the clean tamarind juice.
Soak bengal gram dhal, wash and drain. Fry fenugreek seeds and asafoetedia and break into powder.
Pinch red chillies into small bits of two and three.
Heat a vessel. Pour oil into it. Fry mustard and pinched red chillies. Include soaked bengal gram dhal and scald dry. Add turmeric powder. Pour tamarind juice into it. Add salt and asafoetedia and fenugreek powder and mix. Pinch a few curry leaves and add. Boil well over a slow fire while stirring often to prevent scorching of the vessel. when the sauce thickens and the water evaporates fully, oil will be floating on the top and the sauce will not be sticky. When this consistency is reached, remove from fire and cool.
Note: If more salt is needed, mix powdered salt to taste. Instead of bengal gram dhal, roasted ground nuts may be used. Rub and winnow out the skin and mix with sauce when the tamarind juice is boiling. Also, if raw chundaikai (not dried ones) are available, wash a handful and scald with the seasonings before tamarind juice is added to prepare the sauce.
Note2: For this preparation, use of Kalchatti (stone vessel) enhances taste of preparation.
Preparation of pulikachal rice:
For the given quantity of ingredients, not less than two cups of rice can be cooked. Cook the rice and spread on a plate. Mix 2-3 spoons of raw oil and break the lumps. Pour enough sauce into cooled rice and mix well
