Ingredients:

1 big lemon size Tamarind / 2 to 3 tea spoons of Tamarind paste.
1 tab sp channa dal
1 tab sp udad dal
1 tab sp thur dal
1 tea sp mustard seeds
12 - 15 red chilly
1/2 sp asefetida powder
Salt to taste
2 -4 tab. sp gingelly oil
2 tab sp ground nuts
2 tab sp cashew nuts crushed (optional)
curry leaves

Method:

Take thick water out of Tamarind by soaking it. Or use Tamarind paste.
In a deep pan pour oil and make seasoning, with mustard and all other ingredients.
Now add the thick tamarind water and salt to it.
Keep the flame low and allow it to boil for more than 10 min.
Stir it now and then. Allow it to become thick.
Remove from the fire and allow it to cool.
After it comes to room temp. you can store it in a bottle.
You can keep this as it is for more than 10 days and if you keep it in the fridge, you can keep it for a month.
When ever you need 'puliyodhara' mix this with hot rice and serve.
Enjoy this dish with fried 'vathal or applam' or with 'avial