Pulikacchal

Ingredients:
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 (add more for spice)
2 inch ginger cut into thin strips
1 tspn mustard seeds
1 tspn chana dal
3-4 tbspns oil, preferably sesame
good pinch asafoetida
pinch turmeric
curry leaves
Preparation:

• 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.
• 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.
• 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.