A rich and tangy Hyderabadi curry featuring hard-boiled eggs simmered in a creamy, nutty gravy of peanuts, sesame, and coconut. This classic side dish is the perfect accompaniment for biryani or pulao.
Prep15 min
Cook35 min
Soak15 min
Servings4
Serving size: 1 serving(2 eggs and approximately 1 cup of salan)
400cal
17gprotein
11gcarbs
Ingredients
8 pcs Eggs (hard-boiled and peeled)
0.25 cup Peanuts (raw, unsalted)
2 tbsp Sesame Seeds (white)
2 tbsp Desiccated Coconut (unsweetened)
1 pcs Tamarind (small lime-sized ball, soaked in 1/2 cup warm water)
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
Tangy, aromatic Hyderabadi Egg Salan with fluffy Jeera Rice - a protein-packed comfort food delight!
This awadhi dish is perfect for dinner. With 719.88 calories and 22.39g of protein per serving, it's a nutritious choice for your meal plan.
33gfat
Onion
(medium, finely chopped)
1.5 tsp Ginger-Garlic Paste
2 pcs Green Chili (slit lengthwise)
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (adjust to taste)
1 tsp Coriander Powder
0.5 tsp Cumin Powder
0.5 tsp Garam Masala
1.25 tsp Salt (or to taste)
2.5 cup Water (for the gravy)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare Eggs and Tamarind
Using a knife, make a few shallow, lengthwise slits on the hard-boiled eggs. This helps them absorb the gravy flavors. Set aside.
Squeeze the soaked tamarind to extract all the pulp into the water. Strain the mixture through a fine-mesh sieve, discarding the solids. Set the tamarind water aside.
2
Roast and Grind the Salan Paste
In a dry pan over low-medium heat, roast the peanuts for 3-4 minutes until they are fragrant and have light brown spots.
Add the sesame seeds and desiccated coconut. Continue to roast for another 1-2 minutes, stirring constantly, until the sesame seeds start to pop and the coconut turns a pale golden color. Do not let them burn.
Remove from heat and let the mixture cool down completely. Transfer to a grinder or blender.
Add about 1/4 cup of water and grind to a very smooth, fine paste. Add a little more water if needed to facilitate grinding.
3
Prepare the Curry Base (Tadka)
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter.
Add the cumin seeds and curry leaves. Sauté for 30 seconds until the cumin seeds sizzle and the curry leaves are crisp.
Add the finely chopped onion and sauté for 6-8 minutes until it becomes soft, translucent, and light golden brown.
Stir in the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
4
Cook the Salan Gravy
Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and cumin powder. Sauté for 30-40 seconds, stirring continuously to prevent burning.
Add the ground peanut-sesame-coconut paste to the pan. Cook on low heat for 8-10 minutes, stirring frequently. This step is crucial. Cook until the paste thickens, darkens slightly, and you see oil separating from the sides.
Pour in the prepared tamarind water and 2.5 cups of fresh water. Add salt. Whisk well to ensure the paste dissolves completely without any lumps.
Increase the heat to medium, bring the gravy to a gentle boil. Then, reduce the heat to low, cover the pan, and let it simmer for 12-15 minutes. The gravy will thicken and become aromatic.
5
Finish and Serve
Gently slide the slit boiled eggs into the simmering gravy. Sprinkle the garam masala over the top.
Cover and cook on very low heat for another 5 minutes, allowing the eggs to soak in the flavors of the salan.
Turn off the heat. Garnish with freshly chopped coriander leaves. Let it rest for 10 minutes before serving for the flavors to meld.
Serve hot with Hyderabadi biryani, bagara rice, or plain steamed rice.
4
Serving size: 1 serving
320cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
