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Tuesday, 10 January 2017

Ande ka Salan (Egg Curry - Hyderabadi Style)


          For all the egg lovers, here is an amazing Hyderabadi style egg curry, called 'Ande Ka Salan' in the local lingo. It has a distinct flavour that comes from few aromatic spices like sesame seeds, peanuts, fresh coconut, mint and other dry spices. This is the base of the gravy which is both spicy and tangy.

           It can be relished with steamed rice, jeera rice, pulao, plain biryani, tandoori roti, naan, rumali roti or just plain chapatti. So go ahead and make this delectable egg curry by following a step by step method with pictures to prepare this delicacy.








  • 2 eggs, boiled
  • 2 tbsp. fresh grated coconut
  • 1 tbsp. sesame seeds
  • 2 tbsp. peanuts
  • 3 tbsp. oil
  • 1/2 tsp. mustard sees
  • 1/2 tsp. cumin seeds
  • 1 onion, chopped
  • 1 sprig curry leaves
  • 1 tbsp. ginger-garlic paste
  • 1 tbsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tbsp. red chili powder
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1 tsp. tamarind paste mixed in 1 cup water
  • 1-2 tbsp. coriander leaves, chopped
  • 1 tsp. dried mint leaves, crushed / fresh mint leaves, chopped





          Dry roast the coconut, sesame seeds and peanuts till they give a nice aroma. After it cools down, grind into a powder and keep aside.

          In a bowl, mix together ginger-garlic paste and all the dry spices (except salt) with 1/4 cup water. Keep aside.

          Heat oil in a pan and lightly fry the eggs. Drain and keep aside. Temper the same oil with cumin seeds and mustard seeds. 

          After it stops spluttering, add the onions and curry leaves. Saute till light brown. Now add the ginger-garlic paste and fry till the oil separates. 

          Add the ground spice powder and mix well. Add the tamarind water, coriander leaves, mint leaves and salt. Bring it to a boil and drop in the boiled eggs. 

          Cover and simmer on a medium flame for 2-3 minutes or till the oil starts to float on the surface. Switch off the flame. 

          Transfer to a serving dish and serve with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, rumali roti or just plain chapatti.





                            Heat oil in a pan and lightly fry the eggs. Drain and keep aside. 




                   Temper the same oil with cumin seeds and mustard seeds. After it stops 
                   spluttering, add the onions and curry leaves. Saute till light brown. 



                              Now add the ginger-garlic paste and fry till the oil separates. 



                              Add the ground spice powder and mix well. 




                         Add the tamarind water, coriander leaves, mint leaves and salt. 



                                Bring it to a boil and drop in the boiled eggs. 





                    Cover and simmer on a medium flame for 2-3 minutes or till the oil starts 
                    to float on the surface. Switch off the flame. 




                   Serve with plain steamed rice, jeera rice, pulao, plain biryani, naan, tandoori
                   roti, rumali roti or just plain chapatti.










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