Puliyogare Mix - for tamarind rice

Fresh shredded coconut - 1 cup
Coriander seeds - 4 tsp
Peppercorns - 2 tsp
A pinch of asoefetida
Peanuts, shelled and skinned - 4 tsps
Mustard seeds - 2 tsp
Red chillies - 12
White sesame seeds - 4 tsps
Curry leaves - 2 sprigs
Urad dal(black gram dal) - 2 tsp
Channa dal( bengal gram dal) - 1 tsp
Oil or ghee - 8 tsp (Ginegelly Oil preferred)
Thick tamarind juice - 1 1/2 cups
Jaggery or 1 tsp sugar - 1 small piece
Cumin seeds - 2 tsp

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.