8 - 10 large green chilies
Oil to deep fry
2 tablespoons peanuts
2 tablespoons desiccated coconut
1 tablespoon sesame seeds
2 tablespoons coriander seeds
1 tablespoon cumin seeds
2 -3 red chilies, whole
¼ teaspoon black peppercorns
1 teaspoon brown sugar or jaggery
1 small red onion, chopped
2 Serrano green chilies
½ teaspoon onion seeds
½ teaspoon mustard seeds
½ teaspoon cumin seeds
1 sprig of curry leaves
1 tablespoon garlic, minced
salt to taste
2 tablespoons tamarind paste
Fresh cilantro for garnish
Slit and deep fry the green chilies in hot oil.
Remove and keep aside.
Roast all the ingredients for the paste on a dry skillet. Then grind them together along with the onions and the green chilies.
Heat oil and add the onions seeds, cumin and mustard seeds, when crackling add the cloves and the curry leaves.
Add the garlic and stir for a minute. Add the salan paste and continue stirring.
Add a few tablespoons of water at intervals to avoid paste sticking to the pan.
Add the tamarind pulp and ½ cup of water.
Stir for 5 minutes until the gravy resembles the consistency of a sauce and the oil begins to separate out.
Add the salt and the fried chilies to the hot gravy.
Simmer for about 5 minutes.
Remove and garnish with finely chopped coriander leaves