Heat a wok/kadai and dry roast sesame seeds followed by dessicated coconut. Sesame seeds puff up once roasted and dessicated coconut changes color slightly. Transfer it to a plate.

Then add some oil and roast red chillies, coriander seeds, fenugreek seeds, cumin seeds and curry leaves one after the other. Roast all the ingredients evenly.

Transfer all the roasted ingredients to a plate. Let it cool.

Once cooled, grind the roasted puliyogare powder ingredients in to coarse powder.

Let the puliyogare powder cool down to room temperature and store in air tight container. You can store the powder for 15 days and can enjoy the goodness of instant pulioyogare.

Sesame seeds used in this powder can be either black or white. I have used black ones.

Adding pepper corns to puliyogare powder is common practice. But I don't like puliyogare to be spicy side. So I didn't add them. You can add a teaspoon of pepper corns if you like.

Instead of powdering roasted dessicated coconut, you can add it to the powder itself that also gives unique taste.