firstly, in a pan dry roast 2 tbsp peanuts on low flame until they turn crunchy.
add 2 tbsp sesame, 1 tbsp poppy seeds, ¼ tsp methi, 2 tbsp dry coconut.
dry roast on low flame until they turn golden brown.
cool completely, and transfer to a small mixi jar.
add 2 clove garlic, 1 inch ginger and ½ cup water.
blend to smooth paste adding more water if required. keep aside.
in a large kadai heat 3 tbsp oil and saute 6 chili.
saute on medium flame until the blisters appear on chilli. keep aside.
in the same oil, splutter 1 tsp mustard, 1 tsp cumin and few curry leaves.
add ½ onion and saute on medium flame.
now keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp garam masala, 1 tsp coriander powder, ½ tsp cumin powder and ½ tsp salt.
saute on low flame until the spices turn aromatic.
now add the prepare masala paste and mix well.
add 1 cup tamarind extract, ½ tsp jaggery and mix well.
further, add fried chilli and mix adjusting consistency as required.
cover and cook for 10 minutes or until the oil separates.
add 2 tbsp coriander and mix well combining well.
finally, enjoy mirchi ka salan with biryani.