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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.
For 4 servings
Prepare Eggs and Tamarind
Roast and Grind the Salan Paste
Prepare the Curry Base (Tadka)
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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.
This hyderabadi recipe takes 50 minutes to prepare and yields 4 servings. At 412.98 calories per serving with 17.38g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Salan Gravy
Finish and Serve
Replace eggs with pan-fried paneer cubes, baby eggplants (for Bagara Baingan), or large green chilies (for Mirchi ka Salan).
Use firm tofu cubes (pan-fried) or a mix of vegetables like potatoes, carrots, and beans instead of eggs.
For a different flavor profile, you can substitute peanuts with an equal amount of cashews or blanched almonds.
Add a tablespoon of poppy seeds (khus khus) along with the peanuts and sesame seeds while roasting for a thicker, creamier gravy.
Eggs are a complete protein source, essential for muscle repair, growth, and overall body function. The addition of peanuts further boosts the protein content.
The gravy base made from peanuts, sesame seeds, and coconut provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and reducing bad cholesterol levels.
Sesame seeds are a great source of calcium, magnesium, and zinc, while peanuts provide niacin and manganese, all of which are vital for bone health and energy metabolism.
One serving of Hyderabadi Egg Salan (about 2 eggs with gravy) contains approximately 380-420 calories, depending on the amount of oil used and the specific ingredients.
It can be part of a healthy diet in moderation. It's rich in protein from eggs and contains healthy fats from peanuts and sesame seeds. However, it is also calorie-dense due to the nuts and oil. To make it healthier, you can reduce the amount of oil used.
Yes, Egg Salan tastes even better the next day as the flavors deepen. You can prepare the gravy in advance and store it in the refrigerator for up to 3 days. Add the boiled eggs just before reheating and serving.
Traditionally, it is served as a side dish with Hyderabadi Biryani. It also pairs wonderfully with Bagara Rice, jeera rice, plain steamed rice, roti, or naan.
Bitterness in salan usually comes from over-roasting or burning the peanuts, sesame seeds, or coconut. It's crucial to roast them on low heat until they are just fragrant and lightly colored.
While onion adds a foundational sweetness and texture, you can make a 'no onion, no garlic' version. Skip the onion and ginger-garlic paste, and add a pinch of asafoetida (hing) to the oil for flavor.