Dry roast the ingredients under 'Spice powder'. Allow them to cool and grind it to a fine powder without adding water, and keep aside
Soak tamarind in lukewarm water for 10 - 15 min
Discard the seeds and hard part
Grind the tamarind with little water and strain it
Add little more water and grind. In this way, less tamarind pulp will be wasted
I added around 3 cups of water
Add 2 tablespoon of sesame oil in a pan, and when the oil is hot add the ingredients under 'to temper' and let them splutter. Add the tamarind extract and allow it to boil
When the raw smell starts to go away, add salt
Keep adding oil in regular interval
Let it boil till the raw smell goes off completely
Add the spice powder and mix well
Cook in low flame
In a separate pan add oil and when oil is hot add channa dal and roasted peanuts
Cook till the dal is golden brown and keep aside
meanwhile Add jaggery and cook till oil starts oozing out and the pulikaichal becomes thick switch off
Add the channa dal and peanuts to the pulikaichal and mix well
Keep stirring occasionally. When oil begins to separate and the mixture becomes a thick paste (and raw smell goes off completely), switch off