Hyderabadi Mirchi Ka Salan recipe - Chilli in peanut sauce - Side dish for Roti / Biryani / Poori / Bhatura / Bhature

I seldom cook ooty chilli but my mum does lot of dishes with it. Every time I go for grocery shopping I think of picking up chilli which is less spicy but every time change my mind. Recently my kids are more into having spicy food. And last time when we visited Indian restaurant we decided to order something I never do it at home. We ended up trying this gravy for our naan. They loved it and told me the chilli is not that spicy. So I have decided to try this at home.. Came out pretty good and they really enjoyed it

Large green chillies - 6 ( I have used ooty chilli. you can use any lesser hot version)
Curry leaves - 10
Mustard seeds - 1/4 teaspoon
Tamarind paste - 1 teaspoon
Oil - 2 tablespoon ( I have used gingerly oil)
Fenugreek seeds - few pieces
Salt to taste
Jaggery - 1 teaspoon
Coriander leaves - 1 tablespoon (chopped finely)
To grind to paste

Grated coconut - 2 tablespoon
Onion - 2 sliced thinly
Roasted White sesame seeds - 1 tablespoon
Roasted peanuts - 2 tablespoon
Almond - 1 tablespoon
Garlic - 5 pods (chopped finely)
Cumin powder - 1/2 teaspoon
Red chilli powder - 1/2 teaspoon (adjust to taste)
Coriander powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Ginger - 1/2 inch (chopped finely)


Dry roast coconut and keep it aside. Heat 1 teaspoon of oil. Add sliced chilli and fry till they are cooked. Add another 2 teaspoon of oil. Add ginger garlic and fry till they are brown in color. Add onion and fry till transparent
Add Peanut, Sesame seeds and fry for 30 sec. Cumin powder, red chilli powder, coriander powder, turmeric powder and salt. 
Fry till raw smell goes off. Switch it off. Cool it down and grind to smooth paste. Now add rest of oil. When hot add mustard seeds, fenugreek seeds, curry leaves. Let mustard seeds pop up. Add ginded paste and required water. Add tamarind water. Let the mixture boil. 
Add fried chillies and Jaggery. And cook for another 3-5 mins or till desired consistency. Add coriander leaves. Mix well. Switch off the flame
Serve hot