Salan Gravy This sesame seed-peanut gravy - a popular gravy in Andhra cuisine. This recipe has featured on the show Khanakhazana. By Sanjeev Kapoor 19 Dec 2014 in Recipes Course New Update Main Ingredients Sesame Seeds, Roasted Peanuts Cuisine Indian Course Gravies, Sauces and Stocks Prep Time 11-15 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Salan Gravy 2 tablespoons Sesame Seeds 4 tablespoons Roasted Peanuts 1 tablespoon Coriander seeds 1/2 cup Roasted peanuts 2 Dry red chilies stemmed and halved 1 inch piece Ginger peeled and chopped 6-8 cloves Garlic 1/2 teaspoon Mustard seeds 8-10 Curry leaves 1 medium Onion peeled and grated 1/4 cup Rum 1 teaspoon Turmeric powder 1/2 tablespoon Tamarind pulp 1 tablespoon Amla (Indian gooseberry) to taste Salt Method Dry roast sesame seeds, coriander seeds and cumin seeds for 5 minutes. Set aside to cool completely. 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. 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. Add the turmeric powder and mix well. Add the ground paste and cook for 3 minutes, stirring continuously. Stir in 1 cup of water and bring it to a boil. Reduce the heat and cook for 10 minutes. In a bowl dissolve the tamarind pulp in ½ cup water and add it to the pan. Add amla. Mix and serve hot. #Amla (Indian gooseberry) #Coriander seeds #Curry leaves #Dry red chilies #Garlic #Ginger #Onion #Roasted peanuts #Rum #Salt #Tamarind pulp #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article