Wash rice and cook it in the proportion 1: 2.5/3 ie 1 glass rice,2.5/3 glass water. The cooked rice grains should be separate,not mushy. Once cooked, spread the cooked rice on a wide plate. This will make the grains separate further & also helps to cool quickly. It has to be cooled properly before using.
In a Kadai / pan, dry roast black sesame till it splutters.
I have used uchellu ( Niger Seeds / Karale ) as it enhances taste more.
Keep aside sesame seeds.
To the same kadai ,add few drops of oil and roast chana dal,urad dal and pepper till it gives out a nice aroma. Cool and set aside.
Transfer the roasted spices , to a mixer and dry grind them to make a powder ( no need super smooth ) .
Keep the sesame dal powder aside.. to use later.
In a kadai / pan heat oil . Once its hot add mustard, lentils, peanuts. Once they splutter add curry leaves and broken red chilli .
Then add salt and Puliyogare gojju. Switch off and mix.
Add cooked cooled rice to the masala and mix such that everything is combined well .
Add sesame oil, sesame dal powder and grated dry coconut ( kopra ) ..mix nicely. Let puliyogare sit for some time so that flavours get enhanced.
Serve Puliyogare as such or with papad or with curds. Personally, I love to have this with thick curd because of its sweet-sour-spicy flavour .