Method:
Grind roasted onions, peanuts, coconut, ginger, garlic and sesame seeds to a fine paste.
Heat oil and deep fry green chillies, remove and keep aside. Fry the ground paste in the same oil by stirring continuously. Pour little water at regular intervals while frying the paste. Stir well by adding yogurt, lemon juice and salt. Add tamarind pulp and stir well until the gravy is of sauce consistency.
Add fried chillies. Bring to a boil and remove from fire. Garnish with chopped coriander leaves and serve hot with biryani. |
