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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