1 onion chopped
10 medium green chili(pickle kind),slit and blanched in salt water
1/4 cup tamarind water
1/4 t turmeric powder
salt to taste
1/2 t jaggery
small 1 inch piece cinnamon
1 Tablespoon coriander seeds
1/2 t cumin seeds
1 Tablespoon roasted peanuts
2-3 red chili or as per taste
11/2 Tablespoon sesame seeds(dry roasted)
3 garlic flakes
2 Tablespoon fresh grated coconut
1. Roast cinnamon,clove,garlic, coriander seeds, cumin seeds and red chili in half teaspoon oil. Add coconut in the end. Grind this along with roasted peanuts and sesame seeds to a paste. Keep aside
2. Heat 1 tablespoon oil in a large pan. Saute onion, 1 teaspoon ginger-garlic paste until golden. Add turmeric powder. Drain blanched chili to the onion, reserving the water. Saute for 5 minutes. Pour reserved water and add salt to taste.
3. Stir in the masala paste. Add tamarind water. Cook on medium-low flame until oil separates. Add more water if required. Add jaggery.
Serve with biriyani.