Step 1

Heat the little water and immerse tamarind in it for a while. Squeeze and extract the juice. Set aside.

Step 2

On a medium heat dry roast peanut, until golden and aromatic. Then add sesame seeds and coconut roast until they begin to smell goods cool them.

Step 3

In the same pan, saute sliced onion in little oil until golden, saute ginger garlic paste until the raw smell disappears, add all powdered spices and cook it for a few seconds.

Step 4

Blend together with other roasted ingredients along with 2 to 3 tablespoon water, make a thick slightly coarse paste.

Step 5

Heat oil in a saucepan, add mustard and cumin seeds when it starts sizzling, add curry leaves and saute it for a while.

Step 6

Add the peanut and coconut paste, pour enough water, stir and make a thin gravy, break up any lumps in the gravy.

Step 7

Add chili powder, tamarind juice, garam masala, and mix well.

Step 8

Stir and simmer for 5-8 minutes. Once the gravy turns to the thick consistency. Serve the salan hot with biryani.