Loading...
Tender, meaty chunks of raw jackfruit simmered in a rich, tangy gravy made from peanuts, sesame, and coconut. This Hyderabadi delicacy offers a unique blend of nutty, sour, and spicy flavors.
For 4 servings
Initial Preparation
Make the Salan Paste
Aromatic basmati rice and tender vegetables are layered and slow-cooked to perfection in this classic Hyderabadi dish. Infused with saffron, mint, and fried onions, it's a vegetarian feast for the senses.
A tangy and flavorful lentil curry from Hyderabad, made with soft-cooked pigeon peas and plenty of ripe tomatoes. This comforting dal gets its unique taste from a fragrant tempering of curry leaves and garlic, perfect with steamed rice.
A rich and savory slow-cooked porridge made from chicken, lentils, and broken wheat. This Hyderabadi specialty is known for its unique, thick texture and is garnished with fried onions, mint, and a squeeze of lime.
A classic Hyderabadi delicacy featuring tender prawns simmered in a rich, tangy gravy. The unique base of roasted peanuts, sesame seeds, and coconut gives this curry its signature nutty flavor and creamy texture.
Tender, meaty chunks of raw jackfruit simmered in a rich, tangy gravy made from peanuts, sesame, and coconut. This Hyderabadi delicacy offers a unique blend of nutty, sour, and spicy flavors.
This hyderabadi recipe takes 70 minutes to prepare and yields 4 servings. At 240.27 calories per serving with 6.71g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Fry the Jackfruit
Prepare the Gravy Base (Tadka)
Simmer the Salan
Garnish and Serve
Replace jackfruit with paneer, firm tofu, boiled eggs, or chicken. Adjust cooking times accordingly.
For a nut-free version, omit the peanuts and substitute with an equal amount of poppy seeds (khus khus) or increase the sesame seeds.
Add 2-3 slit green chilies along with the chopped onions during the tempering stage for an extra kick of heat.
For a richer, creamier finish, stir in 2 tablespoons of full-fat yogurt or coconut cream at the very end, after turning off the heat.
Raw jackfruit is an excellent source of dietary fiber, which supports healthy digestion, promotes satiety, and helps regulate blood sugar levels.
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.
Offering a unique 'meaty' texture, jackfruit serves as a fantastic whole-food, plant-based alternative to meat, making this dish a satisfying option for vegetarians and vegans.
The array of spices used, such as turmeric, cumin, and coriander, are loaded with antioxidants that help protect the body against cellular damage from free radicals.
One serving of Kathal ka Salan (approximately 1 cup) contains around 430-480 calories. The calorie count can vary based on the amount of oil absorbed during frying and the specific ingredients used.
Kathal ka Salan is moderately healthy. Raw jackfruit is a good source of fiber, vitamins, and minerals. The nuts and seeds provide healthy fats and protein. However, it is calorie-dense due to the use of oil and nuts, so it's best enjoyed in moderation as part of a balanced diet.
Yes, this recipe is naturally vegan and dairy-free as it uses no animal products.
If you can't find raw jackfruit, you can substitute it with other sturdy vegetables like potatoes, cauliflower, or bottle gourd (lauki). You can also use paneer (for a vegetarian version) or firm tofu.
Store leftover Kathal ka Salan in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen and improve overnight.
Yes, this curry freezes well. Allow it to cool completely, then store it in a freezer-safe container for up to 2 months. Thaw it in the refrigerator overnight before reheating gently on the stovetop or in the microwave.