Ande ka Salan
Hard-boiled eggs simmered in a rich, tangy, and spicy Hyderabadi curry. This classic dish features a nutty sesame-peanut-coconut base tempered with curry leaves and mustard seeds, perfect with biryani or roti.
For 4 servings
- prep · ~10 min
Prepare the boiled eggs.
Boil the eggs for 8-10 minutes until hard. Cool under running water, peel carefully, and prick them all over with a fork. Set aside.
TIPPricking the eggs helps them absorb the curry flavors better. - roast · ~5 min
Roast and blend the masala paste.
1.Dry roast sesame seeds in a small pan until golden and popping (1-2 min).2.Add peanuts and desiccated coconut, roast until fragrant (2-3 min).3.Cool completely, then blend with ¼ cup water to a smooth paste. Set aside.TIPRoast on low heat to avoid burning the coconut and seeds. - fry · ~3 min
Fry the boiled eggs.
1.Heat 1 tsp oil in a pan over medium heat.2.Add the boiled eggs and shallow fry until lightly browned on all sides (2-3 min).3.Remove eggs and set aside.TIPPat the eggs completely dry before frying to prevent oil splatter. - temper · ~9 min
Make the tempering.
1.Heat the remaining oil in the same pan over medium heat.2.Add cumin seeds and mustard seeds. Let them splutter (30 sec).3.Add curry leaves and green chilies, sauté until fragrant (20 sec).4.Add sliced onions and sauté until deep golden brown (7-8 min).TIPStir the onions continuously towards the end to ensure even browning without burning. - saute · ~6 min
Build the curry base.
1.Add ginger-garlic paste and sauté until the raw smell disappears (1 min).2.Add turmeric powder, red chili powder, and coriander powder. Stir quickly for 20 seconds.3.Pour in the tomato puree and cook until the oil starts to separate (4-5 min).TIPIf the spices start to stick, add a splash of water to prevent burning. - simmer · ~15 min
Simmer the salan.
1.Add the roasted sesame-peanut-coconut paste to the pan and mix well.2.Pour in 1.25 cups of water, add salt, and stir to combine.3.Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes, stirring occasionally.4.Add the tamarind paste and mix well. Simmer for another 5 minutes.TIPThe gravy will thicken as it simmers. Adjust water for your preferred consistency. - mix · ~4 min
Add the fried eggs.
1.Gently slide the fried eggs into the simmering gravy.2.Simmer for 3-4 minutes, spooning gravy over the eggs to coat them well.TIPDon't stir vigorously once the eggs are added; they can break apart. - garnish
Garnish with fresh coriander leaves and serve hot.
Transfer to a serving bowl, sprinkle generously with chopped coriander, and serve with roti or biryani.
TIPAnde ka Salan tastes even better the next day as the flavors deepen.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Prick the boiled eggs all over with a fork before shallow-frying to help them absorb the curry's flavor.
- 2Roast sesame seeds, peanuts, and coconut on low heat to prevent burning and achieve a deep, nutty aroma.
- 3Pat the boiled eggs completely dry before frying to avoid dangerous oil splatter.
- 4Stir the sliced onions continuously while browning to ensure even caramelization without burning.
- 5Add a splash of water if the spice-onion mixture starts sticking to the pan when cooking the tomato puree.
- 6Simmer the gravy until it thickens to your preferred consistency before adding the eggs.
- 7Let the finished Ande ka Salan rest for 10 minutes before serving — the flavors meld beautifully.
- 8This curry tastes even better the next day as the masala penetrates the eggs overnight.
Adapt it for your goals.
Low-oil
Replace the shallow-frying of eggs with a quick sear in a non-stick pan using just 1 teaspoon of oil, and reduce the total oil in the tempering by 1 tablespoon. The dish remains flavorful while cutting down on fat.
high proteinHigh-protein
Add 200g of paneer cubes or boneless chicken thighs alongside the eggs for an extra protein boost. Sear the paneer or chicken before adding to the curry for best texture.
jainJain
Omit the garlic and onion; replace the onion with finely chopped cabbage or bottle gourd (lauki) and use asafoetida (hing) in the tempering. This keeps the dish Jain-friendly while retaining the essence of the curry.
veganVegan
Substitute the boiled eggs with firm tofu cubes (boiled or pan-seared) and use a plant-based oil for shallow-frying. Replace tamarind paste with lemon juice if you prefer a milder tang. The nutty curry base is naturally vegan.
Why this is on our healthy list.
Rich in Plant-Based Protein
Peanuts and sesame seeds provide a good source of plant protein, helping with muscle repair and satiety.
Healthy Fats from Nuts and Coconut
Sesame seeds and desiccated coconut supply unsaturated fats and medium-chain triglycerides (MCTs) for sustained energy.
High in Antioxidants from Turmeric and Curry Leaves
Turmeric contains curcumin, a powerful anti-inflammatory compound, while curry leaves are rich in antioxidants that support overall immunity.
Good Source of Iron from Coriander and Cumin
Coriander powder and cumin seeds contribute dietary iron, which aids oxygen transport in the body.
Frequently asked questions
Yes, but the fresh roasted sesame-peanut-coconut paste is key to the authentic Hyderabadi flavor. If you skip it, the curry will lack its signature nutty richness and depth.
