கோயில் புளியோதரை / Temple Style Pulikachal (Pulikaichal) and Puliyodharai /Tamarind Rice

Well should I give an intro for this.....?
This is a Popular Naivedhyam / Prasadam in many Iyengar Temples
Puliyodharai / Tamarind Rice can be packed during travel also
I have gone through many recipes across blogs and books
This is my own version.Believe me follow this step by step the result will be just vowww

Pulikaichal Mix / Paste can be stored for at least 3 months in refrigerator
Make sure to store in a sterile bottle

Part 1 - Tamarind Extract

• Tamarind - 2 big lemon sized balls
• Warm water - 4 cups

Soak tamarind in 4 cups of warm water

Part 2 - Dry Roast and Grind

• Pepper - 1 teaspoon
• White Sesame Seeds - 2 tablespoons
• Methi seeds - 1 teasppon
• Coriander seeds - 1 tablespoon

Part 3 - Fry and Grind

• Gingelly oil - 2 teaspoons
• Dried Red Chilly - 10 to 12 nos
• Channa dhal - 2 tablespoons
• Broken (or even whole) Urad dhal - 1 tablespoon

Part 4 - Seasoning 

• Gingelly oil - 1/2 cup
• Mustard seeds - 2 teaspoons
• Hing / Asafedita - 1/2 teaspoon
• Raw Peanuts - 1/2 cup
• Curry leaves - 15 nos

Part 5 -Others

• Salt - 2 teaspoons or more
• Jaggery - 2 tablespoons

Method
Step 1 - Tamarind Extract

• Soak tamarind in 4 cups of warm water for half hour
• Squeeze out the pulp and extract thick tamarind water

Step 2 - Dry Roast and Grind

• Dry roast the items listed under "Part 2 " on a medium flame
• Make sure to roast methi seeds at last since it burns quickly
• Cool and grind it to a fine powder

Step 3 - Fry and Grind

• In the same kadai heat 2 teaspoons of oil and fry red chillies first
• Then add channa dhal fry for a minute
• Now add urad dhal and fry for some more time
• Cool and grind it to a fine powder

Now the tamarind extract and the powders are ready.Let's see the Pulikaichal Preparation

Pulikaichal

• Take a deep bottomed vessel and heat oil in it
• Season with mustard seeds, hing and curry leaves
• Fry peanuts in it
• Now pour in the tamarind extract.
• Put the "Part 3  Powder" ie the one which is prepared after frying in oil 
• Add salt and allow it to boil for 10 minutes

• Put jaggery to it and let it boil for sometime
• It will start thickening after 10 minutes
• Now add the dry roasted powder "Part 2 Powder" and mix well
• Keep stiring till it gets more condensed and forms a thick paste
• Switch off the stove
• Let it cool and then transfer it to a clean bottle / container

Puliyodharai / Pulihora / Tamarind Rice

• Take 1 cup of cooked rice (make sure to cook 1 cup of rice with 2 cups of water)
• Add 3 teaspoons of Pulikaichal paste 
• Mix well using a fork
• Add a teaspoon of gingelly oil and mix again

Hot yummy puliyodharai is ready