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1: Soak Tamarind in warm water for 10 mins and extract tamarind Juice.

2: In a pan dry roast the ingredients under spice powder and grind it into a fine powder.

3: Heat 3 tbsp of oil in a pan, add split urad dal, Bengal gram, peanuts, curry leaves, asafoetida and red chilli. Fry until the dal and peanuts turn golden brown.

4: Add tamarind juice and salt. Let this cook for 10 mins.

5: Add the spice powder to the cooking tamarind juice.

6: Reduce the flame to low and keep stirring the pan to incorporate the spices in the tamarind juice. Once the paste thickens, remove the pan from heat.

7: In another pan, heat oil and add the tempering ingredients.

8: Once the tempering splutters, add the tempering to the puliodharai mix. Once the mix is cooled, we can store this in an airtight container.

9: To assemble the puliyodharai, take 2 cups of cooked rice, add sesame oil, little salt and some puliyodharai mix. Mix well, rest for 15 mins and serve.