Ingredients :
1 cup + 2 tbsp coriander seeds
2 cups dried red chillies (approx. 50-60) (long)
1/4 cup fenugreek
1/4 cup + 1 tbsp black peppercorns
1-1/2 tbsp cumin seeds
1-1/2 tsp black mustard seeds
2 pieces, about 1inch each – cinnamon
about 1 cup Curry leaves, loosely packed, washed and towel dried
1/4 tsp good quality asafoetida
1/2 tsp ghee, for roasting peppercorns
1 tsp oil, for roasting red chilli
2 cups dried red chillies (approx. 50-60) (long)
1/4 cup fenugreek
1/4 cup + 1 tbsp black peppercorns
1-1/2 tbsp cumin seeds
1-1/2 tsp black mustard seeds
2 pieces, about 1inch each – cinnamon
about 1 cup Curry leaves, loosely packed, washed and towel dried
1/4 tsp good quality asafoetida
1/2 tsp ghee, for roasting peppercorns
1 tsp oil, for roasting red chilli
Preparation :
The best way to roast the spices is to do it in batches preferably in the order mentioned starting with red chillies and end with mustard seeds.
Heat oil in a kadai and roast the red chillies on low-medium heat.Roast by lifting the chillies from the sides until they are very hot to the touch but not smoking. Let the chillies noget burnt....Spread on a plate and keep aside.
Next, add coriander seeds and curry leaves to the kadai and dry roast on low-medium heat until curry leaves are dry, crisp and crumble when pinched, but retain their green color and coriander seeds are aromatic. Pour them on top of the red chillies on the plate so they are kept warm enough till grinding.
Now, add ghee to the kadai followed by black peppercorns, roast on low-medium heat until the spluttering frequency reduces but does not stop. They burn quickly if you wait till the spluttering stops. Remove on to the plate.
Then, add fenugreek seeds and dry roast on low heat until fenugreek seeds turn golden brown and aromatic. keep stirring to avoid burning them. Any more roasting will turn them very bitter. Remove on to the plate.
Follow it up with cumin seeds and dry roast on low heat until aromatic and their popping frequency reduces but does not stop. Remove on to the plate.
Add a few drops of oil, then cinnamon and asafoetida and roast on low heat until aromatic. Remove on to the plate.
Lastly, dry roast mustard seeds till they begin to splutter. Remove on to the plate. Sometimes, they may not splutter.
When the spices have cooled to room temperature or just warm, grind all the roasted ingredients in a spice grinder or any Indian mixer (dry jar) to a fine powder. Let the grinder jar cool completely before opening. If opened sooner, the oils and aroma will escape. Transfer to an airtight jar and store in a cool dry place.
Preparation of rice :
Raw rice - 1 tumbler
Cook in cooker with 2 1/2 tumbler of water for 3 vissle.. And 10 minutes at low flame...remove of flame.....set aside to cool....
Now add sesame oil..jus 1 tbsp is enough mix well to rice....this is to keep rice.....non sticky......add 3 tbsp of the mix....and check to taste.....if preferred add more.....add lill by lill and check taste for every mix....
Now its all your puliyogare......