Puliyogare Mix (Masala)

Contributed by Mrs. Lolita Britto.

Ingredients

Quantity	Measure	Ingredients	Description:
1	Teacup	Coconut - Grated /Desiccated	Roast and set aside
4	Teaspoon	Coriander(Dhania)	Roast and set aside
12	Medium	Chillies Red Dry	Roast and set aside
2	Sprigs/Twigs	Curry Leaves (Kadi patta)	Roast and set aside
2	Teaspoon	Pepper Corns	Roast and set aside
2	Teaspoon	Mustard Seed (Sarson)	Roast and set aside
4	Teaspoon	Teel. (Sesame Seeds)	white Roast and set aside
2	Tablespoon	Jeera (Cumin Seeds)	Roast and set aside
1	Teaspoon	Dhal, Chana	Roast and set aside
1	Teaspoon	Dhal, Urid (white)	Roast and set aside
4	Teaspoon	Pea Nuts (Ground Nuts)	skinned Roast and set aside
8	Teaspoon	Ghee	or oil
1	Teacup	Tamarind Pulp	Make 1, 1/2 cup juice
1	Small	Jaggery	piece
A	Pinch	Asafetida (Hing)

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.