Step 1 - To Make Pulikachal or Spicy Tamarind Paste
Soak a Large Lemon Size Tamarind Ball in 3/4 cup hot water for 15 minutes.
Squeeze and collect the thick extract (around 1.5 cups) and keep aside.
Soak Groundnuts in water for 10 minutes. Drain and keep aside.
Heat a pan, add 1/2 cup sesame oil (more oil is used for long shelf life).
Add mustard seeds, chana dal and whole red chillies. Let the mustard crackle, add the thick tamarind extract along with soaked groundnuts.
Now add turmeric powder, hing or asafoetida and red chilli powder
Mix well and allow it to simmer on low flame until it thickens. There should be no raw raw smell of the tamarind.
Add jaggery, salt to taste and mix well. Allow the thick paste to cool slightly
Step 2 - Prepare the Puliyodharai Podi
Heat a pan, dry roast coriander seeds and keep aside.
Now dry roast chana dal and sesame seeds separately and keep aside.
Add a drop of oil and saute the whole red chillies.
Allow this to cool completely and then grind it to a slightly coarse powder.
Step 3 - Mixing the Pulikachal with the Puliyodharai podi
Add the podi when the tamarind mixture is thickening.
Ensure you retain couple of tbsps of the podi to add / mix with the rice later. It is a trick I follow that elevates the taste.
Remove the tamarind mix from heat (it would have thickened with the sourness reduced to a great extent) and allow it to cool completely.
Step 3 - Making Kovil Puliyodhare
In a bowl, add one cup cooked rice, 1 heaped tblsp of the Puliyodharai paste, 2 tsps of gingelly oil or sesame oil, some salt to taste and a tsp of the puliyodharai podi.
Mix with your hands (no spoon please) and serve immediately.