Rinse, wash and soak ¾ cup rice for 10 minutes. Cook rice and keep it aside. Leftover rice or warm or cold rice works best for Puliyogare. 4 cups of cooked rice is used in the recipe
Dry Roast sesame seeds black or white . Black sesame seeds are preferred but if you don’t get black sesame seeds , you can use white sesame/ til seeds also.
In a mixer jar , blend roasted sesame seeds and dry coconut to a coarse powder.
Heat 2 tablespoon Sesame oil in a Kadai /pan , add mustard seeds , curry leaves , dry red chillies and asafoetida.
Add peanuts and fry till it turns golden brown. Then add chana dal , urad dal and fry well till it turns golden in colour.
Now add 3 tablespoon of Puliyogare Gojju / Puliyogare Masala and 1 teaspoon of jaggery powder.
Mix well everything and saute for 4-5 minutes.
Turn off the heat/stove and add cooked rice.
Mix well everything with a help of spatula or hand.
Add dry coconut- sesame powder and salt, gently mix well everything.
Finally, taste and adjust salt , jaggery powder if needed .
Garnish with grated dry coconut and serve.