Ingredients -
Green chilies - Long big 8-10
Peanuts - 4 tbsp
desiccated coconut - 2 tbsp
Sesame seeds - 1.5 tbsp
Onions - 2 medium
Garlic peeled - 8-10
Ginger - 1/2 inch
Oil - 2 tbsp + 4 tbsp + frying
Mustard seeds - 1/4 tsp
Cumin seed - 1/4 tsp
Nigella seed - 1/4 tsp
Curry leaves - 4-5
Tamarind paste - 2 tsp
Turmeric powder - 14 tsp
Coriander powder - 1/4 tsp
Chili powder - 1/4 ts
Garam masala - 1/2 tsp
Hot water - 2 cup
Method -
1. Heat a frying pan with 2 tbsp oil in it, put the garlic,
ginger and onion and fry it until light brown.
2. Add the peanuts into it and fry it for five minutes on
a low medium heat.
3. Add the sesame seeds and fry it for 2-3 minutes on a
low heat, add the coconut and keep frying until it turns
light brown. Take it off the heat and let it cool, grind it
to a fine paste when its cold using 3-4 tbsp water.
4. Clean and dry chilies and slit it vertically keeping it
intact. Remove the seeds and pith.
5. Take a shallow frying pan and fry the chilies until
light brown and keep it aside for later use.
6. Heat a karahi with 4 tbsp oil in it, put mustard seeds in
it and let it crackle, put the cumin, nigella seeds and curry
leaves also.
7. Add the peanut paste into it and fry it for five minutes
on a low medium heat. Add the garam masala, chili,
turmeric, coriander powder and keep frying it until oil
separates.
8. Add hot water with tamarind paste into it and bring to
a simmering boil. Put the fried chilies into it and let it
cook until done. If the curry is thick it can be adjusted
adding more hot water
9. Serve it with plain rice, jeera rice or biryani as it is served
in hyderabad. Though it's a delicious hyderabadi delicacy
but relished all over the country. it's unique and special taste
makes it different from other curries.
