Deprecated: Methods with the same name as their class will not be constructors in a future version of PHP; Blogger_Importer has a deprecated constructor in /home/windhu5/public_html/wp-content/plugins/blogger-importer/blogger-importer.php on line 44
Hyderabadi Egg Salan | Ande Ka Salan – Windhu Kitchen

Hyderabadi Egg Salan | Ande Ka Salan

  • Servings: 6
  • Prep Time: 5m
  • Cook Time: 25m
  • Ready In: 30m
Average Member Rating

forkforkforkforkfork (5 / 5)

5 5 1
Rate this recipe

fork fork fork fork fork

1 People rated this recipe

Related Recipes:
  • Sorakaya Pappu | Anapakaya Pappu | Lauki Dal

  • Methi Chicken | Chicken with Fenugreek Leaves

  • Khubani Trifle Pudding | Apricot Trifle Pudding

  • Simple & Easy Egg Masala Fry

  • Mutton With Drumsticks | Munagakaya Mamsam

Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

  • Fat

  • Protein

  • Serving Size

Side Advertisement

Egg Salan is a lip-smacking gravy made with coconut, sesame seed base along with tangy tamarind. It is a popular recipe from Hyderabad and makes a great accompaniment with biryani, pulao, or any Indian bread.


  • 6 Boiled Eggs
  • Soaked Tamarind
  • 1 Cup Onions
  • 1 Tablespoon Coconut Powder
  • 1 Tablespoon Sesame Seeds Powder
  • 2 Teaspoons Red Chili Powder
  • 1 Teaspoon Salt
  • 1/2 Turmeric powder
  • 1 Teaspoon Ginger Garlic Paste
  • 1 Teaspoon Coriander Powder
  • 1/2 Teaspoon Kabab Masala
  • 1 Teaspoon Jeera Methi Powder
  • Small Piece Jaggery
  • Coriander Leaves


Step 1

Boil 6 eggs and keep them aside.

Step 2

Soak tamarind for 15 minutes. Squeeze the tamarind and take out the water. Keep it aside.

Step 3

Heat 1 tablespoon oil and add 1 cup chopped onions. Sauté until the onions are golden brown.

Step 4

In a grinder, add fried onions, 1 tablespoon coconut powder, 1 tablespoon sesame powder, 2 teaspoons red chili powder, 1 teaspoon salt, 1/2 teaspoon turmeric powder, 1 teaspoon ginger-garlic paste, 1 teaspoon coriander powder, 1/2 teaspoon kabab masala, 1 teaspoon jeera methi powder, small piece jaggery, coriander leaves, little water and make a smooth paste.

Step 5

Heat 1 tablespoon oil. Slit the eggs and put them in oil. Sauté the eggs for 1 minute and keep them aside.

Step 6

In the same oil, add the masala paste and fry the masala for 1 minute. Close the lid and cook for 2 minutes.

Step 7

Add the tamarind water and cook for 3 minutes.

Step 8

Add boiled eggs, mix well, and cook for 2 more minutes.

Step 9

Add coriander leaves and turn off the stove.

Step 10

Serve hot with biryani, pulao, or Indian bread.

Recipe Type: , Tags: , ,

Leave a Reply

Your email address will not be published.

Recipe Ads