• Soaked tamarind about the size of a large lemon
  
• 1 1/2 tbspn jaggery
  
• 2 tbspns sesame seeds roasted dry
  
• 6-8 green chillies, slit into two (more, if it isn't hot)
  
• 2 inch ginger cut into thin strips
  
• 1 tspn vegan mustard seeds
  
• 1 tspn chana dal
  
• 3-4 tbspns oil, preferably sesame
  
• good pinch asafoetida
  
• pinch turmeric
  
• curry leaves
  

1. Squeeze out the pulp from the tamarind. You can add a
little fresh water each time to extract the pulp. When you
have a about a small bowl full, set aside.

2. Warm oil, season with mustard seeds first. When they
start to pop throw in red chillies, chana dal, asafoetida
and curry leaves. When dal turns red, add the green
chillies and fry. Throw in the ginger, add tamarind extract
carefully, a pinch turmeric, salt to taste and jaggery.
Simmer on low heat till raw smell disappears and the
sauce has reduced to one-third or thickened yet spoonable.

3. Crush the roasted sesame seeds with a rolling pin on
paper or in a spice mill rather coarsely. Add this at the
end to the pulikacchal Mix well so there are no lumps.