Egg Salan – a spicy, tangy, aromatic thin gravy that I primarily serve with biryani and pulao. Salan – I first heard about it when we ordered food from Paradise Biryani, Hyderabad. I instantly fell in love with it. It has a kurma texture along with a nice delicate balance of spices. Traditionally, biryani is popular with mirch ka salan, the recipe for which is already available in my website.
The typical salan has peanuts, cashews and tamarind juice. Today, I prepared salan with boiled eggs instead of chili/mirch. This is a good side dish with vegetable pulao when you want to add some protein component to your meal. I love eating pulao, however, I always feel that some side dish with protein makes it more complete and nutritious. So, if you are like me, you would love this little combo! 🙂
I paired my vegetable pulao with some regular onion raita, fresh cucumbers and egg salan.
Some pulao recipes in my website you might want to try:
This recipe can be made without eggs too. Just the gravy goes very well. You can pair it up with any aromatic rice recipe like fried rice, instant one pot meals etc.
Adding kasoori methi is optional in this recipe. But, I believe that adding kasoori methi in any spicy gravy gives it a lovely taste and enhances the entire dish.
Egg salan curry| pulao, biryani side dish
Course: Side dish, curryCuisine: Indian, Hyderabadi, South IndianDifficulty: Medium2
servings30
minutes20
minutes50
minutesegg salan is a spicy, tangy, aromatic gravy that goes very well with pulao and biryani.
Ingredients
Boiled eggs – 4
Peanuts, dry roasted – 2 tbsp
Cashew nuts, roasted – 1 tbsp
Poppyseeds, gasagasalu – 2 tsp
Fresh coconut, pieces – 2 tbsp
Tamarind juice – 1 tbsp
Onions, chopped – 1/2 cup
Tomato, chopped – 1 cup
Dry kasoori methi – 1 tsp
Peppercorns – 4
Turmeric powder, red chili powder, coriander powder, garam masala powder – 1 tsp each
ginger garlic paste – 1 tsp
Curry leaves – 5
Green chili, slit – 2
Cloves – 2
Cinnamon – small piece
Salt – to taste
Oil
Directions
- In a small bowl, soak peanuts, cashew nuts, coconut, poppyseeds, peppercorns. Soak for 30 minutes. Blend to smooth paste. Set aside
- Blend the tomato pieces into a smooth puree. Set aside
- Peel the boiled eggs. Roast them in a pan with oil till they turn into a light golden brown color. Set aside
- In the same pan, add more oil. Add the cloves, cinnamon, green chili, curry leaves. Fry for a minute.
- Add the onions, ginger garlic paste and fry till onions turn into light brown color.
- Add the tomato puree. Fry for a good 2 minutes
- Add turmeric, red chili, coriander, garam masala powders. Fry for a minute till oil starts to separate.
- Add the prepared peanut paste and fry till it turns into roasted color.
- Add about 2 cups water and salt. Cover and simmer for about 5 minutes.
- Add kasoori methi, eggs, tamarind juice. Simmer for 2 more minutes till oil separates. Adjust any seasonings needed.
- Serve hot with pulao!
Notes
- You can use mirch/chili, soya, eggplants, vegetables instead of eggs.
- You can skip tamarind juice if your tomatoes are very tangy
- Coconut is a must in this recipe. It’s highly recommended
