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How to Make Salan

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Time55 Min
DifficultyEasy
Serves2

A popular and all-time favourite vegetable dish, authentic Hyderabadi Mirchi Salan is a famous recipe. This recipe on how to make Salan gives you easy and simple steps to prepare and serve it as an accompaniment to any rich dish-pulao, biryani or any flavoured rice. But as most Hyderabadi cuisines, people often wonder about how to make Salan. This how-to make Salan description details how to make ... the gravy and you can add any vegetable of your choice to infuse the flavours of the ground paste. Generally, green chillies are slit and deep-fried and added to the gravy to have as an accompaniment with roti and rice. Learn how to make Salan restaurant-style with this simple how-to make Salan video. With its unique combination of peanuts, sesame seeds and coconut, the gravy is a tasty blend of nutty flavours of peanuts and sesame seeds and sweetness of coconut. Roasting, grinding, frying and making the spice lend the dish its aroma and by cooking it on low heat, the taste is infused. As you sink into the first bite with a mouthful of rice, you will realise why it entails such a long process and makes the effort worth it.

Nutrition Info. (per serving)

ProteinFatCarbsFibre294 Cal294 Cal294 Cal294 Cal
  • 9gProtein
  • 25gFat
  • 8gCarbs
  • 8gFibre

Ingredients

Dry Grocery

Peanut (with Skin)

Peanut (with Skin)

2 tablespoons

Sesame White (til)

Sesame White (til)

1.5 teaspoons

Refined Oil

Refined Oil

2 teaspoons

Salt

Salt

1 teaspoon

Turmeric Powder

Turmeric Powder

1 teaspoon

Mustard Seeds

Mustard Seeds

1 teaspoon

Cumin

Cumin

1 teaspoon

Tamarind

Tamarind

2 tablespoons

Garam Masala

Garam Masala

0.5 teaspoons

Red Chilli Powder

Red Chilli Powder

1 teaspoon

Other

Water

Water

2 cups

Grated Coconut

Grated Coconut

30 g

Directions
1
Heat the little water and immerse tamarind in it for a while. Squeeze and extract the juice. Set aside.
2
On a medium heat dry roast peanut, until golden and aromatic. Then add sesame seeds and coconut roast until they begin to smell goods cool them.
3
In the same pan, saute sliced onion in little oil until golden, saute ginger garlic paste until the raw smell disappears, add all powdered spices and cook it for a few seconds.
4
Blend together with other roasted ingredients along with 2 to 3 tablespoon water, make a thick slightly coarse paste.
5
Heat oil in a saucepan, add mustard and cumin seeds when it starts sizzling, add curry leaves and saute it for a while.
6
Add the peanut and coconut paste, pour enough water, stir and make a thin gravy, break up any lumps in the gravy.
7
Add chili powder, tamarind juice, garam masala, and mix well.
8
Stir and simmer for 5-8 minutes. Once the gravy turns to the thick consistency. Serve the salan hot with biryani.
Interesting facts about Salan:
Some interesting trivia about salan for you to know before you embark on trying how to make Salan: The dish is typical to the Telangana region of Andhra Pradesh In Urdu,salan means curry It is a popular accompaniment with biryani in most restaurants and households. In Hyderabad, a plate of dum biryani is served with piping hot Mirchi Ka Salan and a bowlful of chilled raita. Some vegetables that are added to salan as an alternative to green chillies are aubergines and bhindi (okra) Non-vegetarians add fish as a replacement to the green chillies. An indication of a well-prepared salan is when the oil leaves the sides of the pan from the gravy and also balances the tangy, spicy, sweet and rich flavours with the slightly charred vegetables. Now that you have learnt how to make Salan, remember green chillies may the centre of this dish traditionally. But you could alternate it with other vegetables of your choice or serve it as is with biryani for a lip-smacking meal.

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We hope you had fun making it! Enjoy the meal.

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