Deep fry green chilies in hot oil. Remove
and keep aside.
Grind together desiccated coconut, garlic,
ginger, sesame seeds and roasted onions and peanuts to make a fine paste.
Reheat oil already used for frying chilies.
Ensure that the paste does not stick to the pan.
Fry the salan paste for 20 minutes, keep
stirring it. Pour 15 ml of water at regular intervals.
Add yoghurt and salt and stir for 3-4
minutes.
Now add the tamarind pulp and 15 ml of
water. Stir for 5 minutes until the gravy is of sauce consistency and ensure that it does
not stick to the pan.
Add the fried chilies to the hot gravy. Let
the gravy come to a boil. Remove and garnish with finely chopped coriander leaves.
Serve hot with biryani/pulao/pilaf.
