What is the difference in the masala base for a Hyderabadi 'korma' versus a 'salan'? Understand the key ingredients that distinguish these two gravies.
1 Answer
Hyderabadi korma typically uses a cashew and almond-based masala, lending a rich, creamy texture, while salan relies on a peanut, sesame, and coconut base, resulting in a tangier and thinner gravy.
Detailed Explanation:
The fundamental difference between the masala base of a Hyderabadi korma and a salan lies in the nuts and seeds used, which significantly impacts the flavor and texture of the final dish.
Hyderabadi Korma: The korma masala is characterized by its use of cashew nuts and almonds. These nuts are ground into a fine paste and form the foundation of the gravy. The addition of yogurt or cream further enhances the richness and creaminess of the korma. Spices like cardamom, cloves, cinnamon, and mace are also incorporated to create a fragrant and subtly sweet flavor profile. The overall result is a thick, luxurious gravy that coats the meat or vegetables beautifully.
Hyderabadi Salan: In contrast, salan utilizes a base of peanuts, sesame seeds, and coconut. These ingredients are roasted and then ground into a paste. Tamarind pulp is a crucial component, providing the characteristic tanginess of salan. Other spices like mustard seeds, curry leaves, and fenugreek seeds contribute to its unique flavor. The gravy is generally thinner than korma and has a distinct sour and nutty taste. Salan is often served as an accompaniment to biryani.
In summary, the cashew-almond base of korma creates a rich and creamy dish, while the peanut-sesame-coconut base of salan results in a tangy and thinner gravy.
Pro Tip:
Roasting the peanuts, sesame seeds, and coconut for salan before grinding them enhances their flavor and prevents the gravy from tasting raw or bitter.