Puli kaichal for Tamarind Rice, puli sadam

Ingredients:

Gingely Oil - 50 ml
Mustard - 1 tea spoon
Fenugreek - 1 teaspoo
Channa dal - 1 table spoon
Curry leaves 2 sprigs
Asfoeatda - 1/4 tea spoon
Peel Small onions - handful
Garlic - around 15 pods
Dry red chilli - 5
Jeera/cumin seeds - 1/2 table spoon
Turmeric - 1/2 teaspoon
Chilly powder - 2 table spoon
salt to taste

Tamarind - two balls large lemon size
Soak the tamarind in 1 tumbler of water, dissolve and filter it.

Heat the kadai and add the oil.
When the oil is hot add mustard and when it starts to splutter,
Add fenugreek, channa dal, curry leaves, dry chilli, asfoeatda, onion, garlic, cumin seeds, chilly powder and turmeric in the given order.
Once the onion is translucent, Add the tamarind juice to the rest of the ingredients and bring it to boil.
Once it starts boiling, sim it and cook on a low flame for about 15 to 20 mins.

Thats it.

Store in a dry air tight container and refrigerate.
When required, cook rice when it is cooled a bit, add this kaichal and mix it thouroughly.
Yummy tamarind rice is ready!