Enjoy this mellow and nutty Pyaz ka Salan or Onion Salan with Biryani or then with rotis. We had this on Sunday as a part of a lazy Sunday meal.
Traditionally Onion Salan is made with baby onions. However, you can use shallots (as I did) or then thinly sliced onions as well. This dish is easy to make and so is great for those days when you can’t be bothered to cook a lot, or then have no vegetables at home, or have unexpected guests. As for me, I like to make Onion Salan, just because I like it a lot. 😀
Recipes for Hyderabadi Dishes
Hyderabad is known for many many delicious dishes; apart from the legendary Hyderabadi Biryani. Here are recipes for some Hyderabadi dishes:
- Qubooli | Qabooli: A Chana Dal Biryani
- Til ka Khatta | Sesame and Peanut Gravy
- Hyderabadi Khichdi with Masoor Dal
- Burani Raita | Garlic-flavoured Yogurt
How to Make Onion Salan | Hyderabadi Pyaz ka Salan
- The Paste for the Gravy
- Dry roast 1.5 tbsp peanuts till they start to change colour.
- Now add 1 tbsp sesame seeds (Til) and dry roast for 1-2 minutes.
- Next, add 1 tbsp finely chopped copra (dry coconut) pieces, 1 tbsp coriander seeds, 1/2 tsp cumin seeds, and 1 tbsp Khus Khus (Poppy Seeds).
- Dry roast the mix till it becomes fragrant and the coriander and copra start to brown a bit.
- Now add 1/2 cup finely chopped onions and , and 3-4 Kashmiri red chillies.
- Dry roast for 1-2 minutes.
- Let the mix cool and then grind to a smooth paste with about 1/2 cup water.
- Dry roast 1.5 tbsp peanuts till they start to change colour.
- Making the Onion Salan
- In a heavy bottomed kadai or wok, heat 1 tbsp Sesame Oil or Ground Oil.
- Add 1/2 tsp mustard seeds and 1/2 tsp cumin seeds, and stir-fry till the mustard starts to crackle.
- Now add 150 gms peeled baby onions or shallots. You can also use 1.25 cup finely sliced onions.
- Stir-fry for 3 to 5 minutes till the onions turn translucent.
- Next, add 1/2 tsp ginger garlic paste and a few curry leaves and stir-fry for 1-2 minutes.
- Then add 1/2 tsp spicy red chilli powder, 1/4 tsp turmeric and some salt, and mix well.
- Now add the ground paste and mix well.
- Finally add 1 cup water and mix well.
- Bring the mix to a boil.
- Let the Onion Salan cook till the gravy thickens a bit, the onions soften, and oil starts to leave the sides. Note, I have used less oil and so you won’t see a lot of oil floating around.
- Turn off the heat and let the Pyaz ka Salan rest for 30 minutes.
- Serving Suggestions
- Serve the Onion Salan with Biryani or then rotis.
Recipe for Onion Salan or the Hyderabadi Pyaz ka Salan
Onion Salan | Pyaz ka Salan
Onion Salan or the Hyderabadi Pyaz ka Salan is a popular accompaniment for Biryani or Pulav. This dish of baby onions cooked in a nutty peanut-sesame gravy is also an excellent accompaniment to rotis.
Equipment
- Wok
- Ladle
- Grinder
- Chopping Board and Knife
Ingredients
- 150 gms Baby Onions (Alternatives: Shallots or Sliced Onions)
For the Gravy
- 1.5 tbsp Peanuts
- 1 tbsp Sesame Seeds
- 1/2 Cup Onion (Finely Sliced)
- 1 tbsp Coriander Seeds
- 1/2 tsp Cumin Seeds
- 1 tbsp Dried Coconut (Copra; cut to fine bits)
- 1 tbsp Khus Khus
- 3-4 Kashmiri Red Chillies
- 1/2 Cup Water
Other Ingredients
- 1 tbsp Oil (Sesame or Groundnut Oil preferred)
- 1/2 tsp Ginger Garlic Paste
- 1/2 tsp Red Chilli Powder (Spicy)
- 1/4 tsp Turmeric Powder
- 1 Cup Water
- A Few Curry Leaves
- Salt to Taste
Instructions
The Paste for the Gravy
- Dry roast 1.5 tbsp peanuts till they start to change colour.
- Now add 1 tbsp sesame seeds (Til) and dry roast for 1-2 minutes.
- Next, add 1 tbsp finely chopped copra (dry coconut) pieces, 1 tbsp coriander seeds, 1/2 tsp cumin seeds, and 1 tbsp Khus Khus (Poppy Seeds)
- Dry roast the mix till it becomes fragrant and the coriander and copra start to brown a bit.
- Now add 1/2 cup finely chopped onions and and 3-4 Kashmiri red chillies. dry roast for 1-2 minutes.
- Let the mix cool and then grind to a smooth paste with about 1/2 cup water.
Making the Onion Salan
- In a heavy bottomed kadai or wok, heat 1 tbsp Sesame Oil or Ground Oil.
- Add 1/2 tsp mustard seeds and 1/2 tsp cumin seeds, and stir-fry till the mustard starts to crackle.
- Now add 150 gms peeled baby onions or shallots. You can also use 1.25 cup finely sliced onions.
- Stir-fry for 3 to 5 minutes till the onions turn translucent.
- Next, add 1/2 tsp ginger garlic paste and a few curry leaves and stir-fry for 1-2 minutes.
- Then add 1/2 tsp spicy red chilli powder, 1/4 tsp turmeric and some salt, and mix well.
- Now add the ground paste and mix well.
- Finally add 1 cup water and mix well.
- let the Onion Salan cook till the gravy thickens a bit and oil starts to leave the sides. Note: I have used less oil and so you won't see a lot of oil floating around.
- Turn off the heat and let the Pyaz ka Salan rest for 30 minutes.
Serving Suggestions
- Serve the Salan with Biryani or then rotis.
Nutrition
Calories: 115 kcalCarbohydrates: 9 gProtein: 3 gFat: 9 gSaturated Fat: 2 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 4 gTrans Fat: 0.01 gSodium: 596 mgPotassium: 180 mgFiber: 3 gSugar: 3 gVitamin A: 206 IUVitamin C: 20 mgCalcium: 88 mgIron: 1 mg
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