Puliyogare mix sauce recipe

Recipe ingredients

1 cup fresh shredded coconut
1 teaspoon coriander seeds
2 teaspoons peppercorns
A pinch of hing (asoefetida)
4 teaspoons peanuts, shelled and skinned
2 teaspoons mustard seeds
Red chillies
4 teaspoons white sesame seeds
2 sprigs curry leaves
2 teaspoons urad dal (black gram dal)
1 teaspoon channa dal (bengal gram dal)
1 teaspoon oil or ghee
1 1/2 cups thick tamarind juice
1 small piece jaggery or 1 teaspoon sugar
2 teaspoons cumin seeds

How to make puliyogare mix sauce

Roast the coconut and set aside.
Roast the coriander, cumin, 6 red chillies, 1 sprig curry leaves, pepper, asoefetida, 1 teaspoon mustard, 2 teaspoons sesame seeds, 1/2 teaspoon channa dal, 1 teaspoon urad dal and 2 teaspoons 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.