How to make Salan Gravy -

This sesame seed-peanut gravy - a popular gravy in Andhra cuisine.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Sesame Seeds, Roasted Peanuts (भुनी हुई मूंगफली)

Cuisine : Indian

Course : Gravies, Sauces and Stocks

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You can also find more Gravies, Sauces and Stocks recipes like Spicy Sauce For Momos Lemon and Coriander Hummus Fish Stock Cheesy Chaat Dip with Crispies

Salan Gravy

Salan Gravy Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Salan Gravy Recipe

  • Sesame Seeds 2 tablespoons

  • Roasted Peanuts 4 tablespoons

  • Coriander seeds 1 tablespoon

  • Roasted peanuts 1/2 cup

  • Dry red chilies stemmed and halved 2

  • Ginger peeled and chopped 1 inch piece

  • Garlic 6-8 cloves

  • Mustard seeds 1/2 teaspoon

  • Curry leaves 8-10

  • Onion peeled and grated 1 medium

  • Rum 1/4 cup

  • Turmeric powder 1 teaspoon

  • Tamarind pulp 1/2 tablespoon

  • Amla (Indian gooseberry) 1 tablespoon

  • Salt to taste

Method

Step 1

Dry roast sesame seeds, coriander seeds and cumin seeds for 5 minutes. Set aside to cool completely.

Step 2

Transfer into a blender jar, add the roasted peanuts, red chillies, ginger and garlic and grind them to a smooth paste with ½ cup water.

Step 3

Place another non stick pan on medium heat and add 2 tablespoons of oil. Add the mustard seeds. Once they splutter add the curry leaves and sauté for 30 seconds and add the grated onion and sauté for 4-5 minutes or till onions are a light golden brown. Add rum to this and tilt the pan towards the flame to flambé.

Step 4

Add the turmeric powder and mix well. Add the ground paste and cook for 3 minutes, stirring continuously.

Step 5

Stir in 1 cup of water and bring it to a boil. Reduce the heat and cook for 10 minutes.

Step 6

In a bowl dissolve the tamarind pulp in ½ cup water and add it to the pan. Add amla. Mix and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.