Basic Mother Gravy Dahi Ka Salan My Recipebox:

This is the variation of salan gravy with addition of curd in the salan gravy.

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Author sthumma Servings 4 persons
Published July 14, 2013 Cooking Time (mins) 10
Main Ingredient Other Preparation Time 10 mins

This is the variation of salan gravy with addition of curd in the salan gravy.

Recipe of Basic Mother Gravy Dahi Ka Salan

Ingredient Name Quantity Unit
Green chilly  2 Numbers
Turmeric powder  1/4 Teaspoons
Chilly powder  1 Tablespoons
Coriander powder  1 Teaspoons
Cumin powder  1/2 Teaspoons
Curry leaves  2 Springs
Ginger garlic paste  1 Teaspoons
Red chilly  3 Numbers
Kalonji (optional)  1/4 Teaspoons
Methi seeds  1/8 Teaspoons
Cumin seeds  1/4 Teaspoons
Mustard seeds  1/4 Teaspoons
Salt  0 To Taste
Oil  1 Tablespoons
Coconut powder  1 Tablespoons
Sesame seeds  1 Tablespoons
Peanuts  1 Tablespoons
Coriander leaves(chopped)  1/2 Bunch
Mint leaves(chopped)  1/2 Bunch
Yogurt/tamarind/lime juice / tomatoes  2 Tablespoons

  1. Heat a pan add peanuts dry roast this in a slow flame, add sesame seeds, dry roast along with peanuts, then add coconut powder, saute it and put this into the blender, add some water and make a paste.
  2. 2. Heat oil in a pan add mustar seeds, when mustard seeds splutter add cumin seeds, red chilly, methi seeds (kalonji optional) , add sliced onions, salt, curry leaves, cook this till onions are golden in colour, add ginger garlic paste cook this till raw falvour is gone.
  3. Add turmeric powder, red chilly powder, cumin powder, coriander powder, green chilly, add peanut and sesame seed paste, water, mix it like a thin paste, cook this in a slow flame for 30 minutes, then add chopped coriander, chopped mint leaves.
  4. Add beaten yogurt, once it comes to boil switch off the flame.
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