Puliyogare mix (sauce) recipe

Recipe for puliyogare mix (sauce) in our easy curry recipes collection.

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.

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• Aloo curry

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• Chat masala (powder)
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• Garam masala
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• Curry powder
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• Mild curry powder
• Mirchi ka salan (sauce)

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