Puliyodharai mix (A recipe from my friends's grand mom)

Here I am not giving you the exact quantity for each, as it could vary depending on your taste. If you want this to be more tangy add more tamarind. some people prefer more dhal in seasoning, some prefer less. So the quantity is left to you.
Ingredients:
Gingely Oil / refined oil (you can add more so that the oil floats and it can stored)
Mustard seeds
Uradh Dhal
Channa dhal
Ground nuts
Curry leaves
Red chillies
Sesame seeds - 2 tbsns for tamarind of 2 big size lemon.
Methi seeds - 2 tea spoon
Tamarind
Turmeric
Salt

Method:
Soak tamarind in water and take the thick pulp. Heat oil in a pan and add mustard , once it starts cracking add Uradh , Channa dhal , ground nuts , curry leaves , once the dhal is roasted add the red chillies and when it is fried add the tamarind pulp, tumeric, salt and let it boil. If you need more chilli spice you can add chilli powder.

In another pan dry fry sesame seeds. Should be careful, when the cracking sound diminishes stop it..else it will be burnt. Remove the sesame and add the methi and dry fry until it browns. Make a powder of these.

When the tamarind mix is boiling and it thicken, the raw smell should have gone, the oil should start separating from the pulp, now add he sesame powder and methi powder mix well and boil for minute and switch off. When you add these powders the puliyogara mix will thicken.