Pulikaachal and Puliyodharai (Using Kongu masala)

Pulikaachal

Ingredients:
200 grms tamarind soaked
3 tbs gingelly oil
½ tsp tumeric powder
1 sprig curry leaves
1 tsp fenugreek seeds to temper
1 tsp mustard seeds
2 tsp channa dal,urad dhal
5 dried red chillies
Salt to taste
Kongu masala powder(KMP) to taste
Little asafetida
sugar-to taste(optional)
1 big onion chopped finely
1 tbsp ginger & 2 tbsp garlic chopped finely(u can add more if u like the flavour of either of these)

Method:
Squeeze out the tamarind water, let it be watery.
Heat a wok with the gingelly oil.
Add in the mustard seeds, channa dal, dried chillies,
little asafetida and curry leaves. Sauté well.
Add in the onion,gin,garlic & let it start to turn golden.
Add in the tamarind juice and let it boil.
Add in the salt and tumeric powder,KMP.
Let the raw smell go and the puli kachal will become a bit thick.Check for taste and adjust the masala pwd,salt.
The oil should separate from the gravy. See if the tamarind used is sweet or not. If it isnt sweetish, add about a spponful of sugar or to ur taste just to balanceout the sourness of the tamarind.
Stir well & cook until oil separates. this pulikachal can be stored in the fridge for a month. Use a clean dry bottle to store & a clean dry spoon.

Puliyodharai:

Boil rice and let it cool.
Add enough puli kachal to the rice. Mix well.Let it sit for about 2 hours or even overnight. Heat it and serve as such or with curd.