Puliyogare Mix Recipe

• 1 cup fresh Coconut (shredded)
• 4 tsp Coriander Seeds
• 2 tsp Peppercorns
• A pinch of Hing (Asoefetida)
• 4 tsp Peanuts (shelled and skinned)
• 2 tsp Mustard Seeds
• 12 Red Chilies
• 4 tsp White Sesame Seeds
• 2 sprigs Curry Leaves
• 2 tsp Urad Dal (black gram dal)
• 1 tsp Channa Dal (Bengal gram dal)
• 8 tsp Oil/Ghee
• 1-1/2 cups thick Tamarind Juice
• 1 small piece Jaggery/1 tsp Sugar
• 2 tsp Cumin Seeds

• Roast the coconut and set aside.
• Roast 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 begin to release aroma.
• Cool down and grind in a food processor, to make a fine powder. Set aside.
• Mix in roasted coconut and blend once again. Set aside.
• Heat some oil and put the remaining mustard seeds, red chilies, urad dal, channa dal, peanuts, sesame seeds and curry leaves.
• Add tamarind juice and salt/jaggery when the seeds begin to splutter. Mix well and add salt to taste.
• As the liquid begins to boil, add powdered masala and continue to simmer, till you get a sticky masala.
• Heat through and cool.
• You can store it for a month in an airtight container, in the refrigerator.
• Mix the masala with plain cooked rice to make puliyogare.