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Home Other Regions Kerala Puliyogare Mix (Masala)

Puliyogare Mix (Masala)

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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.

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