I have been making this Snake Gourd Salan ever since I started cooking (15 years) — and honestly, I don’t know why I never posted it until now! It’s one of those quietly comforting dishes that never asks for attention but always delivers.
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This Hyderabadi Snake gourd Salan/ Potlakaya Salan recipe is an original creation by Sandyathome is are protected under copyright law, developed through personal experimentation and inspired by traditional flavors. Please do not copy, reproduce, or republish this recipe or idea in any form — including rewording. This content is protected and considered proprietary. Kindly respect the creative process and originality behind it.
This is hands down my favorite vegetarian salan, and I love pairing it with everything from simple jeera rice to soft kulchas — and of course, it makes a perfect match for a spicy biryani
This dish is a beautiful balance of nutty, tangy, and mildly spiced flavors — the gravy is rich and aromatic, while the tender snake gourd soaks up every bit of that sesame-peanut goodness. It’s comforting, bold, and pairs so effortlessly with biryani, rice, or even simple rotis.
If you’ve never tried salan without the usual brinjal or mirchi, give this version a shot — it might just become your new favorite too.
Salan is a classic Hyderabadi curry known for its nutty, tangy base made with sesame, peanuts, and tamarind. While mirchi ka salan is the most iconic, home cooks have long adapted the gravy to suit seasonal vegetables — like snake gourd, turning everyday ingredients into rich, flavorful sides. Tempered with methi and kalonji, this salan carries the true essence of Deccani cuisine.
Though not often seen on restaurant menus, Snake Gourd Salan has quietly existed in traditional Hyderabadi homes — a delicious way to elevate an everyday vegetable into something truly luxurious.
Jump to Recipe| Ingredient | Role in the Dish |
|---|---|
| Potlakaya / Snake Gourd/ Pudanlangai | Star vegetable; absorbs the rich, nutty salan flavors while adding softness & bite |
| Sesame Seeds | Gives authentic Hyderabadi nuttiness and depth to the gravy |
| Peanuts | Adds body and richness; balances tanginess with creaminess |
| Grated Coconut | Softens and sweetens the nut paste; rounds out flavor |
| Poppy Seeds (optional) | Adds a delicate earthiness and thickens the paste naturally |
| Dried Red Chilies | Provides a smoky heat and base spice to the ground masala |
| Coriander Seeds | Gives a citrusy, earthy flavor to balance heat and tang |
| Cumin Seeds (in paste) | Lends warm, toasty notes and digestive aid |
| Tamarind Extract | Signature tangy backbone of all salans; sharpens and deepens flavor |
| Green Chilies | Adds sharp, fresh heat; classic touch in Hyderabadi curries |
| Sliced Onion | Builds the sweet-savory base for the gravy |
| Ginger-Garlic Paste | Enhances aroma and gives depth; removes blandness |
| Turmeric Powder | Adds color and mild bitterness; essential for balance |
| Red Chili Powder | Gives body heat and color to the gravy |
| Coriander Powder | Enhances the base masala with warm, nutty spice |
| Salt | Brings all the flavors together |
| Mustard Seeds | Mildly pungent tempering agent (optional in Hyderabadi salans) |
| Fenugreek Seeds (methi) | Adds a hint of bitterness for balance — classic salan element |
| Nigella Seeds (kalonji) | Brings that signature Hyderabadi salan aroma and texture |
| Oil (preferably peanut) | Medium for cooking; helps roast and bloom spices properly |
| Fresh Coriander (garnish) | Optional — adds a final fresh note to contrast the rich gravy |
Serve Pudalangai Salan hot with:
Garnish with a drizzle of hot oil and a few fresh green chilies if you like extra heat.
Yes, but the coconut adds richness and balances the sesame–peanut flavor. You can reduce the quantity instead of skipping it entirely.
Start with a roasted sesame-peanut-coconut paste, build a tamarind-based gravy, and simmer thick snake gourd slices until soft and flavorful.
Potlakaya salan (snake gourd curry) is a delicious alternative to traditional mirchi or baingan salan, especially for those who prefer mild veggies.
Yes! This salan base works beautifully with ridge gourd, bottle gourd, or even boiled yam.
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