1. Roast 1 tablespoon of channa dhal, 4 teaspoons of urad dhal and 8 dry red chillies without oil.

2. Powder coarsely, add the asafoetida powder to it and keep aside.

3. Soak the rest of channa dhal and peanuts for about 10 minutes. Wash thoroughly drain and keep aside.

4. Heat pan (a deep one to boil the pulikaichal) with gingely oil and add mustard seeds. Allow to flutter and add the rest of the red chillies (broken to small pieces) and the dhal and peanuts. Saute until the oil stops fluttering (use medium heat)

5. Add the tamarind juice, turmeric powder and salt. Allow to thicken. It will almost be a pulp and then add the powder of dhal and chilli.

6. Add washed curry leaves and mix well. The oil will separate from the mixture and the pulikaichal is ready.

Store in a clean bottle when cool. For mixing the rice, cook rice - grains separate - and allow to cool. Add 2 teaspoons of gingely oil to rice and mix. After the rice becomes cool, add the pulikaichal to it and mix thoroughly (preferably use the hand - otherwise a blunt ladle). Keep aside for atleast an hour before serving.