• In a heavy bottomed pan, roast ½ cup of coriander seeds in a low flame for about 2-3 min or when seeds becomes easy to break when pressed. Also it should be non sticky when close pressed in hand and released. Transfer it to a plate.
  
• Dry Roast 1 tbsp of cumin seeds and methi in the same manner separately. Methi should turn brown and it takes nearly 1-2 min. Transfer.
  
• Add a drop of oil, and 1 tbsp of pepper and cinnamon stick. Fry for about 5min in low flame. Add curry leaves to it and roast. Transfer when done.
  
• Add a drop of oil and 2 cups of Red chilli. Roast it till it turns crisp. Roast in batches if using a small pan.
  
• Roast 1 tbsp of mustard too.
  
• Transfer it to a plate and let it cool down to grind.
  
• Grind it to a fine powder in a blender. Add Turmeric powder and ¼ tsp of hing when grinding. Keep aside ¼ cup of grinded masala powder.
  
• Fry 1½ tbsp sesame seeds and grind it to a powder form when cooled down. Keep it aside.
  
• To make Tamarind Concentrate:

  Soak Tamarind in hot water. Blend it in mixie after a while. Make tamarind concentrate by squeezing tamarind pulp in the water and filtering it in a strainer. add more water to tamarind pulp and repeat. add a tbsp of salt to the concentrate and keep aside.
  
• In a wide heavy bottomed pan, add ¼-½ cup oil, mustard, 1 tsp cumin seeds, prepared tamarind concentrate, 1 tbsp jaggery and gradually masala powder.
  
• Add ¼ tsp of Turmeric powder and powdered sesame powder and continue stirring until oil separates and the paste thickens. (for about 20 min in med flame)

  You can even add dry coconut powder at this stage if you prefer.
  
• when oil separates and masala paste thickens, switch off. Check for salt and adjust it accordingly.
  
• Transfer it to a container and store it in a dry place. You can even refrigerate it for long period of time and take as required for preparing Puliyogare rice.
  

For preparing Puliyogare rice:

• In a pan add oil, splutter mustard, urad dal, chana dal and curry leaves.
  
• Add required puliyogare masala paste and mix properly.
  
• Now add cooked rice and mix to the masala.
  
• Sprinkle some dry grinded masala powder (which we have kept aside) and stir evenly.
  
• Puliyogare rice is ready. Adjust salt and masala according to your palate.
  
• Puliyogare can be prepared this way and can be packed for picnics, travels and tours.