in a heavy bottomed pan, dry roast sesame seeds on low flame till they start to change colour.

now add grated coconut, add continue to roast till they turn golden brown. keep aside.

add a tbsp of oil and roast dried red chillis till they turn crisp. keep aside.

to the same oil, add urad dal, chana dal, coriander seeds, jeera and methi.

also add mustard seeds, black pepper and pinch of hing.

saute them till turn aromatic. roast on medium flame and do not burn the spices.

once all the spices are cooled, transfer the roasted spices to the blender and coarsely powder them.

finally, puliyogare masala powder is ready. prepare puliyogare rice or store in a airtight container and refrigerate; use as required.

in a large kadai, add 2 tsp of oil.

once the oil is hot, add mustard seeds, urad dal, chana dal, dried red chilli and few curry leaves. allow them to splutter.

furthermore, add groundnut and saute for a minute.

now add tamarind extract. to prepare tamarind extract, soak lemon sized tamarind ball in 1 cup of hot water for 20-30 minutes, then squeeze up the juice.

to that, add jaggery, turmeric powder and salt to taste.

first of all, give a good mix and boil for about 10 minutes.tamarind rice

or till the oil separates from the sides.

now add prepared puliyogare powder according to your taste. i have added 3 tsp for a bowl of cooked rice.

mix well with the tamarind paste.

finally, add cooked rice. it taste best when prepared with leftover or cooled rice.

give a good mix, and allow to rest for a minute or 2 on low flame. this helps rice to get warm and absorb all the spices.

finally, serve puliyogare with raita or as it is.