1. Deep fry green chilies in hot oil. Remove and keep aside.

  2. Grind together desiccated coconut, garlic, ginger, sesame seeds and roasted onions and peanuts to make a fine paste.

  3. Reheat oil already used for frying chilies. Ensure that the paste does not stick to the pan.

  4. Fry the salan paste for 20 minutes, keep stirring it. Pour 15 ml of water at regular intervals.

  5. Add yoghurt and salt and stir for 3-4 minutes.

  6. 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.

  7. 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.


250 gms big long green salad chilies/hot peppers
50 ml cooking oil
30 gms tamarind pulp
100 gms beaten yoghurt
2 tbsp lemon juice
Salt to taste

For Salan Paste

250 gms roasted onions
35 gms roasted peanuts
35 gms desiccated coconut
20 gms ginger-garlic paste
5 gms sesame seeds
A sprig of coriander leaves

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