Ingredients vegetarian 1 servings

• 1 cup fresh shredded coconut
• 4 tsp coriander seeds
• 2 tsp pepper corns
• A pinch of hing (asoefotida)
• 4 tsp of peanuts (shelled and skinned)
• 2 tsp mustard seeds
• 12 red chillies
• 4 tsp sesame seeds
• 2 sprigs curry leaves
• 2 tsp urad dal (Black gram dal)
• 1tsp channa dal (bengal gram)
• 8 to 10 tsp of oil
• 1 1/2 cup of thick tamarind paste
• 2 tsp cumin seeds
• 1 small piece of jaggery or 2 tsp of sugar 
• salt to taste

Directions

1. Roast coconut and aside
2. Roast coriander, cumin, 6 red chilles, 1 sprig curry leaves, pepper, asoefotida, 1tsp mustard seeds, 2tsp sesame seeds, 1/2 tsp channa dal, 1 tsp urad dal, 2tsp peanut
3. one by one till they turn aromatic
4. powder to a fine powder, mix coconut (roasted) and set aside.
5. Heat some oil and add the rest of mustard seeds, channa dal, urad dal, peanuts, sesame seeds, red chilles, curry leaves.
6. when the seeds start crackling, add tamarind juice, jaggery, and salt and mix well.
7. The liquid will start boiling. Add powdered masala and simmer till to a sticky masala.
8. Mix this masala to plain rice to get puliyogare
9. Can store in an air tight container for a month.

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