Puliyogare Mix

Ingredients:

• 1 cup fresh shredded coconut
• 4 tsp coriander seeds
• 2 tsp peppercorns
• A pinch of hing(asoefetida)
• 4 tsps peanuts, shelled and skinned
• 2 tsp mustard seeds
• 12 red chillies
• 4 tsps white sesame seeds
• 2 sprigs curry leaves
• 2 tsp urad dal(black gram dal)
• 1 tsp channa dal( bengal gram dal)
• 8 tsp oil or ghee
• 1 1/2 cups thick tamarind juice
• 1 small piece jaggery or 1 tsp sugar
• 2 tsp cumin seeds

Method:

• Roast the coconut and set aside.
• Roast the coriander, cumin, 6 red chillies,
• 1 sprig curry leaves, pepper, asoefetida,
• 1 tsp mustard, 2 tsp sesame seeds, 1/2 tsp
• channa dal,1 tsp urad dal and 2 tsp peanuts
• one by one till they turn aromatic.
• Powder to a fine powder using a coffee grinder
• and set aside.
• Mix in the coconut gratings and powder once again.
• Set aside.
• Heat some oil and add the remaining musatard seeds,
• red chillies, urad dal, channa dal, peanuts,
• sesame seeds and curry leaves.
• When the seeds start crackling, add the tamarind
• juice and salt/jaggery. Mix well.
• Add salt to taste.
• The liquid will start boiling.
• Now add the powdered masala and simmer till
• you get a sticky masala.
• Heat through and cool.
• This will keep well for a month in a airtight
• container if refrigerated.
• Mix this with plain cooked rice to get puliyogare or tamarind rice.