Puliyogare Mix

Ingredients:-

1. 1 cup fresh shredded coconut
2. 4 tsp coriander seeds
3. 2 tsp peppercorns
4. A pinch of hing(asoefetida)
5. 4 tsps peanuts, shelled and skinned
6. 2 tsp mustard seeds
7. 12 red chillies
8. 4 tsps white sesame seeds
9. 2 sprigs curry leaves
10. 2 tsp urad dal(black gram dal)
11. 1 tsp channa dal( bengal gram dal)
12. 8 tsp oil or ghee
13. 1 1/2 cups thick tamarind juice
14. 1 small piece jaggery or 1 tsp sugar
15. 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.