Name: Hyderabadi Ande Ka Salan
Prep time: 15 min
Cook time: 35 min
Total time: 65 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 3 Egg, hard-boiled and peeled; 1 tbsp Peanuts, peanuts; ¾ tbsp Sesame Seeds, white; 1 tbsp Dried Coconut, grated; 1 Onion, sliced and fried till golden; 1 tbsp Tamarind Extract; ½ tbsp Ginger-Garlic Paste; ¼ tsp Mustard Seeds; ¼ tsp Cumin Seeds; 5 Curry Leaves; ¼ tsp Ground Turmeric; ¾ tsp Red Chilli Powder; ½ tsp Ground Coriander; 1½ tbsp Cooking Oil; ¾ tsp Salt, to taste

1 hr 5 mintotal

50 min hands-on15 min hands-off

Prep 15 min · Cook 35 min

Serves: 2
Difficulty: Medium
Spice: Spicy

Add to your week

Method

With patience, dry roast the peanuts, sesame seeds, and dry coconut individually until deeply fragrant. Process them into an ultra-smooth paste alongside the fried onions, adding a dash of water.
Heat a portion of the oil in a pan. Bloom a pinch of turmeric and chilli powder, then lightly pan-fry the boiled eggs until they achieve a gorgeous golden blistered crust. Reserve them on the side.
In the same pan, introduce the remaining oil. Splutter the mustard seeds, cumin seeds, and fresh curry leaves until aromatic.
Add the ginger-garlic paste, sautéing briskly for a minute. Follow this with your expertly prepared peanut-sesame-coconut-onion master paste.
Cook this rich masala on a low-medium flame for 8-10 minutes, stirring diligently. You are looking for the raw aroma to completely dissipate and for the oil to confidently ooze from the edges.
8–10 min
Stir in the turmeric, red chilli powder, coriander powder and salt, and mix well into a smooth spice base.
Pour in the tamarind extract and water to construct a slightly thin, profoundly nutty gravy. Bring to a boil and let it bubble enthusiastically for 5 minutes.
5 min
Gently nestle the golden fried eggs back into the bubbling gravy. Cover and simmer on the lowest possible heat for 10 minutes until a majestic slick of oil crowns the dish.
10 min

How to tell it's done

A complex, nutty, tangy, and spicy brownish-orange curry with a signature oily top layer, hugging firm boiled eggs.

Getting it right

Tip

The undisputed secret to an authentic Salan lies in the unhurried, careful roasting of the seeds and nuts. Never rush this foundational step, and ensure the final simmer is long enough for the oil to successfully separate.

What to serve it with

The quintessential pairing for an authentic Hyderabadi Biryani, aromatic Bagara Rice, or scooped up with fresh, warm rotis.

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