Ingredients:

• 2 – big Lemon sized Tamarind
• 2.5 tsp – Sambar Powder
• 1 tsp – Red Chilli powder
• 1 tsp – Turmeric powder
• Groundnuts (pre-roasted)
• Jaggery/Sugar
• Salt
• For seasoning:
• 1/2 tsp – Mustard
• 1/2 tsp – Jeera
• 1/2 tsp – Urad Dal
• 1/2 tsp – Channa Dal
• Curry leaves
• 1 – Green chilli
• 4-5 – Red Chillies

Method:

1. Soak the tamarind in water, squeeze out thick juice and keep it aside.
2. In a pan, heat some vegetable oil and season it with mustard and jeera. Once they sputter, add the other ingredients and fry till the dal becomes golden brown.
3. Now add tamarind juice carefully.
4. Then add sambar powder, red chilli powder and turmeric powder. Add salt to taste.
5. A very small piece of jaggery or a little sugar can be added to the mixture to control the hotness of chilli.
6. Let the mixture boil well for 5-6 minutes.
7. Add the pre-roasted groundnuts (i.e. groundnuts fried in a pan till light brown).
8. Keep stirring the mix from time to time so that it doesn’t get burned.
9. Once the mixture becomes really thick and starts leaving the sides, remove from heat.
10. Puliadharai is great to make Tamarind Rice with.

Recipe courtesy of Sify Bawarchi