Pulikaichal - the thick homemade gravy prepared with puli/tamarind and assorted spices which form the base of the puliodarai or tamarind rice or the puli saadam
Soak the tamarind in water for at least one hour and extract the thick juice. If using paste, then mix the paste in 2.5 cups of water and set aside.
Dry roast the coriander seeds, red chili and channa dal without oil until the aroma comes. Turn off the heat and add the sesame seeds. We don't need to roast the sesame seeds.
Allow it to cool and dry grind them into a fine powder along with rasam powder without water and keep aside.
Steps:
Heat the sesame oil in the kadai.
When the oil is hot, add mustard seeds, channa dal, urad dal, fenugreek, curry leaves, and red chilies.
Sesame oil becomes frothy after adding the mustard seeds, and it is normal. After a couple of minutes, add the peanuts, turmeric powder and hing. Allow the peanuts to turn brown.
Carefully add the tamarind extract and salt.
Let it simmer for five minutes or until the raw smell of tamarind is gone.
After that add the dry powder, and the jaggery and allow it to cook well over a low flame till oil separates from the mixture. Ensure you stir the mix for every two minutes.
Turn off the heat and allow it to cool.
Store it in an air-tight container.
Notes
Adding rasam powder is optional. But it adds a great flavor.
You can also add ¼ tsp of fenugreek powder towards the end.
Use a minimal amount of salt, and if required you can add it while mixing it with rice.
Do not add salt to the pulikaichal as it doesn't gel properly. If you want to add additional salt, mix the salt with two to three tbsps of water and add it to the gojju and heat it over a low flame.
Age of the tamarind and the tamarind variety plays a major role in this recipe.
Depending upon the sourness adjust the salt, spice and the jaggery amount.
Do not cook pulikaichal over high heat. Also, keep mixing the paste after adding the dry powder.
I would recommend sesame oil for this recipe but you can use any neutral taste oil.