Ingredients:
• 2 Cups Cooked White Rice
• 1 Cup Grated Dried Coconut (Copra)
• 4 Tsp Coriander Seeds
• 2 Tsp Peppercorns
• A Pinch Of Asoefetida
• 4 Tsp Ground Nuts
• 2 Tsp Mustard Seeds
• 12 Red Chillies
• 4 Tsp White Sesame Seeds
• 2 Sprigs Curry Leaves
• 2 Tsp Urad Dal
• 1 Tsp Channa Dal
• 1½ Cups Thick Tamarind Juice
• 1 Small Piece Jaggery
• 2 Tsp Cumin Seeds
• 2 Tbsp Puliyogare Mix
• Salt To Taste
Method:
• 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.
• Blend to a fine powder using a coffee grinder and set aside.
• Fry the remaining musatard seeds, red chillies, urad dal, channa dal, peanuts, sesame seeds, and curry leaves in heated oil.
• Add the tamarind juice, salt, and jaggery. Mix well.
• When the liquid starts boiling, add the powdered masala and cook in low flame till a sticky masala is obtained.
• Allow the masala to cool.
• Mix this with plain cooked rice to get puliyogare or tamarind rice.
• Add dried copra gratings to rice.
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