Step 1: Soak the tamarind in 2 cups of water for 30 minutes and make the tamarind juice set aside.

Step 2: Dry roast, coriander seeds, fenugreek seeds, red chilies, white sesame seeds, and black pepper one by one and let it cool.

Step 3: Once the roasted spices are cool, grind them in a mixer grinder in powder form and keep them aside.

Step 4: Heat 2 tablespoons of sesame oil in a pan. Add mustard seeds and allow them to splutter.

Step 5: Add 1 dry red chili, and 1 teaspoon of chana dal and fry it until golden brown.

Step 6: Add the tamarind juice, hing, turmeric powder, curry leaves, peanuts, jaggery, and salt as required, and bring it to boil on low flame for 20 minutes.

Step 7:  After 20 mins, switch off the flame, add the prepared spice powder, and let it cool.

Step 8: In a mixing bowl, add 2 cups of cooked Rettai Kili VIP kichdi Ponni rice, add 3 tablespoons of prepared Puliyodarai mix and salt to taste.  Mix well.