Puliyogare Mix

This is the paste for (Tamerind Rice).

Once prepared, the paste will keep for weeks in the refirgerator.

Ingredients: Dry Masala

• 1 cup fresh shredded coconut
• 4 tsp coriander seeds
• 2 tsp cumin seeds
• 2 tsp peppercorns
• 6 red chillies
• 2 tsp urad dal
• 1 tsp channa dal
• 4 tsps white sesame seeds
• A pinch of hing(asoefetida)

Roast the coconut and set aside. Roast the coriander, cumin, 6 red chillies, pepper, asoefetida, 2 tsp sesame seeds, 1/2 tsp channa dal,1 tsp urad dal one by one till they turn aromatic. Powder to a fine powder using a dry grinder (or coffee grinder) and set aside. Mix in the coconut gratings and powder once again. Set aside.

Ingredients: Paste

• 1 tsp mustard seeds
• 2 tsps cashew nuts
• 1 sprig curry leaves
• 6 red chillies (break into two/three)
• 8 tsp oil or ghee
• 1 1/2 cups thick tamarind juice
• 1 small piece jaggery or 1 tsp sugar
• 1 recipe dry masala (above)

Heat some oil and add the musatard seeds, red chillies, cashew and curry leaves. When the seeds start crackling, add the tamarind juice and sugar/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.

Preparation : 10 minutes (inc. powdering)
Cooking: 30 minutes (inc. roasting time)