Puliyodharai paste or pulikaaychal

Ingredients

Puli (Tamarind) - Size of sweet lime/mozambi
Red chilly - 10
Vendhayam (Fenugreek) - 1 teaspoon
Kadugu (Mustard) - 2 teaspoon
Asafoetida (perungaayam) - size of small gooseberry
Sunflower oil - 3 teaspoon
Salt - 1 small kuzhi karandi

Preparation

1. Prepare 2 and 1/2 tumblers of thick tamarind water 
2. Heat oil in a pan and add asafoetida. Heat till it gets roasted
3. Add mustard in the pan, then add vendhayam and finally add red chilly and roast them.
4. Add the tamarind water in the pan
5. Add salt, mix them thoroughly
6. Close the pan and Heat it in medium flame till 1 tumbler of Pulikkaaichal paste is formed (might take 45 mins to 1 hour approx)

Preparation of Puliyodharai Powder

Ingredients

Dhaniya (coriander seed) - 100 grams
Red chilly - 15
Vendhayam (Fenugreek) - 2 teaspoon
Asafoetida (perungaayam) - small piece
Sunflower oil - 2 teaspoon

Salt - For taste

Preparation

1. Heat oil in a pan and add asafoetida. Heat till it gets roasted
2. Add vendhayam and stir
3. Add red chilly and stir
4. Finally add dhaniya and heat till it turns light red color
5. Turn off the stove
6. Separate the red chilly and asafoetida from the above roasted ingredients
7. Put the red chilly and asafoetida in a mixer grinder and add salt
8. Grind them coarsely
9. Add dhaniya and vendhayam and grind nicely