Salan Gravy

Ingredients 

• 2 tablespoons sesame Seeds
• 4 tablespoons roasted Peanuts
• 1 tablespoon coriander seeds
• 1/2 cup roasted peanuts
• 2 dried red chilies, stemmed and halved
• 1 inch piece ginger, peeled and chopped
• 6-8 garlic cloves 
• 1/2 teaspoon mustard seeds
• 8-10 curry leaves
• 1 medium onion, peeled and grated
• 1/4 cup rum
• 1 teaspoon turmeric powder
• 1/2 tablespoon tamarind pulp
• 1 tablespoon amla (Indian gooseberry)
•  Salt to taste

Method

1. Dry roast sesame seeds, coriander seeds and cumin seeds for 5 minutes. Set aside to cool completely.
2. Transfer into a blender jar, add the roasted peanuts, red chillies, ginger and garlic and grind them to a smooth paste with ½ cup water.
3. Place another non stick pan on medium heat and add 2 tablespoons of oil. Add the mustard seeds. Once they splutter add the curry leaves and sauté for 30 seconds and add the grated onion and sauté for 4-5 minutes or till onions are a light golden brown. Add rum to this and tilt the pan towards the flame to flambé.
4. Add the turmeric powder and mix well. Add the ground paste and cook for 3 minutes, stirring continuously.
5. Stir in 1 cup of water and bring it to a boil. Reduce the heat and cook for 10 minutes.
6. In a bowl dissolve the tamarind pulp in ½ cup water and add it to the pan. Add amla. Mix and serve hot.