Go Back
PRINT
PULIYOGARE MiX
makes approx 300 gms
Ingredients
  • 1 cup + 2 tbsp coriander seeds / dhania
  • 2 cups dried red chillies approx. 50-60 (half and half mix of Byadagi and Guntur varieties for a mix of color and heat)
  • 1/4 cup fenugreek / methi seeds
  • 1/4 cup + 1 tbsp black peppercorns
  • 1-1/2 tbsp cumin seeds / jeera
  • 1-1/2 tsp black mustard seeds
  • 2 pieces, about 1inch each - cinnamon
  • 1 cup Curry leaves loosely packed, washed and towel dried
  • 1/4 tsp good quality asafoetida / hing (I use SSP)
  • 1/2 tsp ghee for roasting peppercorns
  • 1 tsp peanut oil for roasting red chillies
other:
  • Spice grinder
Instructions
  1. 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.
  2. Heat oil in a kadai or wok and roast the red chillies on low-medium heat. Using two ladles, roast by lifting the chillies from the sides until they are very hot to the touch but not smoking. Let the chillies not burn or the pungent chilli fumes will take over the kitchen. Spread on a plate and keep aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Add a few drops of oil, then cinnamon bark and hing and roast on low heat until aromatic. Remove on to the plate.
  8. Lastly, dry roast mustard seeds till they begin to splutter. Remove on to the plate. Sometimes, they may not splutter.
  9. 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.
Notes

Use a mixture of mild and hot varieties of red chilli like Guntur(hot) and Byadagi (mild). Read more notes on this in Bisibelebath recipe

AVOID dry roasting all ingredients together as it results in uneven roasting or burning of ingredients.

If you wish to make a smaller batch, a 4:1 ratio should work well between coriander seeds and cumin, fenugreek and black pepper. Adjust proportions for the other ingredients accordingly.

Avoid dry roasting red chillies (without oil) or they'll emanate pungent, choking fumes. If you feel the spice mix turned out to be short of red chillies or doesn't taste hot enough, you can always adjust by roasting some extra chillies, grind to a fine powder and grind again together with the mix to get it all mixed well.

If you use the powder sparingly, consider storing it in the freezer. That way, the spice mix will retain all of its flavor without tasting like wood husk.

SSP brand hing is available in Bangalore - Mysore areas as far as I know. LG brand is available even in the US.

Chana dal or any dal is not used as the mix tends to spoil faster.