Ingredients:
• 2 cups – Green chillies
• 1 cup – roasted peanuts, powdered
• 1 cup – roasted gram, powdered
• 1/2 cup – roasted white sesame seeds, powdered
• 1/2 cup – grated Coconut
• 3/4 cup – oil
• 1 tsp – Mustard Seeds
• 1 tsp – Cumin seeds
• 1/2 tsp – asafetida powder
• 2 to 3 tsp – Jaggery or to taste
• Size of big Lime – Tamarind
• salt to taste
Method:
- Soak tamarind in 1/2 cup water and extract the juice.
- Wash the chillies, wipe dry and slice.
- Heat 1/4 cup of oil and fry chillies till they are wilted.
- Add salt to taste and process in a mixer till they are crushed.
- Heat the remaining oil and add mustards and cumin seeds. When they splutter, add asafoetida and crushed chillies.
- Add tamarind juice and allow it to simmer for 5 minutes.
- Add rest of the ingredients and mix well.
- Cook covered on a low flame for 10 minutes.
- Serve with steamed rice and dal.
- Note:
- This is a spicy, tasty palya. If you wish to make it less spicy, use big yellow chillies and/or slit and remove the seeds, along with the thin threads which attach the seeds to the chilli pods.