Ingredients:

200gms – Tamarind paste
50gms – coriander/dhania seeds
1 tsp – fenugreek/methi seeds
50gms+15gms – split Urad Dal without husk
50gms+15gms – Bengal gram/channa dal
1 tbsp – cumin
40gms+5gms – Red Chillies
125ml – oil
1/2 tsp – asafetida
100gms – ground nuts
20 – curry, leaves
1 tsp – Mustard Seeds
1 tsp – Turmeric powder

Method:

1 Heat one tsp of oil. Fry coriander/dhania seeds, methi, urad (50 gms), channa dal (50 gms) cumin and finally chillies (40 gms) till the dals give out a nice aroma.
2 Keep this aside to cool.
3 Put the above in a mixer and prepare a coarse powder.
4 Heat remaining oil, add asafetida, mustard seeds, remaining dal, nuts, red chillies, curry leaves and fry till mustard seeds splutter and dal turns light brown.
5 Add tamarind paste, salt and turmeric powder. Cook till the raw smell of tamarind goes and oil separates.
6 You can add dry fried ground nuts before removing from fire, if you want them crunchy.
7 Cool the paste and bottle.
8 Add this readymade paste to cooked rice to prepare pulihora.
9 You can add paste according to your taste.