Spicy Tomato and Green Chili Salan (Hyderabad Style)
40 minutes
1250 reads
About Spicy Tomato and Green Chili Salan (Hyderabad Style)
Experience the vibrant flavors of Hyderabad with this authentic Tomato and Green Chili Salan recipe. A simple yet incredibly flavorful Indian side dish, this salan boasts a delightful blend of tangy tomatoes, fiery green chilies, and aromatic spices, complemented by the richness of roasted peanuts and sesame seeds. It's a perfect accompaniment to rice, biryani, or flatbreads.This recipe offers a unique textural experience, combining the soft tomatoes and chilies with the satisfying crunch of roasted nuts and seeds. The subtle sweetness of coconut adds another layer of depth to this already complex and satisfying dish.Easy to make and bursting with flavor, this Hyderabad-style Salan is a guaranteed crowd-pleaser, perfect for weeknight dinners or special occasions. Prepare to be amazed by its bold taste and comforting aroma!
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
Spices & Aromatics
- 1 tsp Cumin Seeds jeera
- 1 tsp Coriander Powder dhania
- 1/2 tsp Turmeric Powder
- 1/2 tsp Mustard Seeds rai
- 1 tsp Chili Powder adjust to taste, red
- 2 leaves Curry Leaves fresh spring leaves
Vegetables
Nuts & Seeds
- 2 tbsp Peanuts roasted and roughly ground
- 1 tbsp Sesame Seeds roasted and roughly ground
Other Ingredients
- 1 tbsp Desiccated Coconut
- 1 tbsp Couscous
- 1/4 cup Tamarind Pulp or 1/4 cup tamarind water
- 2 tbsp Oil vegetable or canola oil
- 1.5 tsp Salt or to taste
- 1/2 cup Water as needed for consistency
Instructions
Prepare the Ingredients
- Slit the green chilies lengthwise and remove the seeds. Slit the tomatoes into halves or quarters.
Make the Nut and Seed Paste
- In a small bowl or food processor, combine the roasted peanuts, roasted sesame seeds, desiccated coconut, and couscous. Blend into a coarse paste.
Sauté the Vegetables
- Heat the oil in a pan or pot over medium heat. Add the mustard seeds and let them splutter. Add the curry leaves and sauté for a few seconds until fragrant. Add the sliced green chilies and tomatoes; sauté until slightly softened but not browned.
Cook the Salan
- Add the prepared nut and seed paste to the pan. Stir continuously and cook for about a minute until fragrant. Add the cumin seeds, coriander powder, turmeric powder, and red chili powder. Stir well and cook for another minute until the spices are fragrant and slightly browned.
Simmer and Finish
- Stir in the tamarind pulp (or tamarind water) and add about 1/2 cup of water. Bring to a simmer, then reduce the heat to low. Cover and let it simmer for 10-15 minutes, or until the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking. Add salt to taste. Garnish with fresh cilantro, if desired. Serve hot with rice, roti, or naan.
Recipe Notes
Expert Tips for the Best Tomato and Green Chili Salan
- For a deeper flavor, roast the peanuts and sesame seeds in a dry pan before grinding.
- Adjust the amount of green chilies to control the spiciness level. Start with fewer and add more according to your preference.
- If the salan becomes too thick, add a little water at a time until you reach the desired consistency.
- For a richer flavor, you can add a tablespoon of ghee (clarified butter) at the end.
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Recipe Nutrition
Calories: 105kcalCarbohydrates: 4gProtein: 1gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gSodium: 1140mgFiber: 1gSugar: 2g
Geeta Biswas
Articles: 919
5 Comments
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This is a fantastic recipe! Thanks for sharing.
Looks so delectable! Thanks for posting.
This is perfect! Can’t wait to taste it.
This is exactly what I was looking for!
This looks so inviting! I’m eager to try it.