Mirchi Ka Salan

This curry goes well with the Hyderabadi Biryani served along with raita....

Ingredients:

4 fingerhot chillies(the long thin variety)
1/2 cup dry roasted peanuts
1 tbsp sesame seeds
2 tbsp dry coconut pwd
1/2 onion sliced
1 lemon size tamarind soaked n in 1 cup water
1 tbsp red chilli pwd
1/4 tsp turmeric
1/2 tsp coriander pwd
1/2 tsp jeera pwd
1/2 tsp ginger garlic paste
3 cloves
5 peppercorns
1 bay leaf
salt
pinch of sugar or jaggery

Method:

Make slits in the middle of the chillies n if u cant take the heat from them remove the seeds from it,stir fry in tbsp of oil n keep aside.

Next dry roast the peanuts,sesame seeds,coconut pwd and grind it to a paste n keep aside.

Next add few tbsp of oil in a pan and add the sliced onions n cook till brown in color.Add this to the ground paste n grind again.

Heat oil in a pan then add the bay leaf,cloves,peppercorns and ginger garlic paste n saute.

To this add the ground paste,add the turmeric,chilli pwd,coriander n jeera pwd n fry for some time.

Next add the tamarind water n salt the consistency should be little watery...let it come to a boil.

Once it comes to a boil add the Green chillies n keep mixing so that the gravy doesnt stick to the pan.

At this time u will notice that it starts splattering n oil starts oozing out...

Then check for salt n spice level,then add the sugar/jaggery n switch of the stove n garnish it with cilantro leaves.