Ingredients : 1 lemon sized ball of tamarind soaked in water & pulped three to four times , 1tbsp jaggery,2 tbsp til seeds,2 tbsp chana dal, 2 tsp urad dal, 2 tbsp peanuts, 4 tbsp oil ( preferably til oil ), 1/2 tsp black pepper seeds, 1tsp methi or fenugreek seeds, 1 tsp urad dal,1 heaped tbsp dhani seeds or dhania powder, 10-12 red byadgi mirchis, 1/2 tsp hing, 1/2 tsp turmeric, 1-2 green chillies roughly chopped,few curry leaves,salt to taste,
Method : Boil the tamarind pulp for 10-12 minutes.Add jaggery as it boils. Put off gas.Keep aside.
In a kadhai take 1 tbsp til oil.Heat it.Add 6-8 byadgi mirchis & fry them till they get crisp.Remove the mirchis.Next fry 1 tbsp chana dal till they change colour.Remove the chana dal.Similarly fry 1tsp urad dal,Next fry the dhani till it gets aromatic.Remove the dhania.Now, roast the methi dana till they give out aroma,Remove the methi dana.Now Fry til till it starts popping.Remove the til.Roast few curry leaves.till they get crisp.Finally roast the black pepper for a minute.Put off gas.After all the fried ingredients attain room temperature, grind all of them to fine powder in a mixture.Keep aside.
Add this spice mixture to the tamarind pulp.Boil the pulp containing spice mix for around 10 minutes.Keep stirring continuously as it has tendency to stick to bottom.
Take a small kadhai.Heat oil .Pop mustard seeds.Next fry peanuts followed by remaining chana dal & urad dalAdd hing & turmeric followed by green chillies, remaining curry leaves & 4-5 byadgi mirchis. Put off gas.Add this vagar to tamarind pulp-spice mix .This is puliodare paste , ready to mix with rice !
Use as much as needed for mixing with cooked rice..Rest can be stored in refrigerator for around two to three weeks.
Number of pepper corns can be decreased or raised as per taste.Even jaggery amount can be adjusted.