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.
Course Accompaniment, Dinner, Lunch, Side Dish, Sides
Cuisine Andhra, Hyderabadi, Indian, South Indian, Telangana, Vegan, Vegetarian
Servings 4People
Calories 168kcal
Equipment
Wok
Ladle
Grinder
Chopping Board and Knife
Ingredients
150gmsBaby Onions(Alternatives: Shallots or Sliced Onions)
For the Gravy
2tbspPeanuts
1tbspSesame Seeds
3tbspDried Coconut(Copra; cut to fine bits)
1/2CupOnion(Finely Sliced)
1/2CupWater
Other Spices
1tspCoriander Powder
1/4tspCumin Powder
1/4tspTurmeric
For Ginger-Garlic-Green Chilli Paste
1/2tspGinger(Finely Chopped)
3Garlic Cloves
3Green Chillies(See Notes)
Other Ingredients
2tbspOil(Sesame or Groundnut Oil preferred)
1/2tspMustard Seeds
1/2tspCumin Seeds
1CupWater
A Few Curry Leaves
Salt to Taste
Instructions
The Paste for the Gravy
Dry roast 2 tbsp peanuts till they start to change colour.
Now add 1 tbsp sesame seeds (Til) and dry roast for 1-2 minutes.
Next, add 3 tbsp finely chopped copra (dry coconut) pieces and dry roast the mix till it becomes fragrant and the copra (dried coconut) start to brown a bit.
Add spices and roast.
Now add 1/2 cup sliced onions and dry roast for 2-3 minutes till the onion starts to dry out a bit.
Let the mix cool and then grind to a smooth paste with about 1/2 cup water.
Making the Ginger-Garlic-Green Chilli Paste
Grind together 1 tsp finely chopped ginger, 3 garlic cloves, and 3 to 4 green chillies to a coarse paste.
Making the Onion Salan
In a heavy bottomed kadai or wok, heat 2 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 ginger-garlic-green chilli paste and a few curry leaves. Stir-fry for 1-2 minutes.
Then add 1 tsp coriander powder, 1/4 tsp roasted cumin powder, and 1/4 tsp turmeric, and mix well.
Now add the ground paste and mix well.
Stir-fry the mix for 2 to 3 minutes till it dries a bit.
Now add 1 cup water and some salt.
Mix well and simmer the mix till the gravy thickens a bit.
Add the tamarind juice and mix well.
If needed, add a little water to adjust the consistency.
Let the Onion Salan simmer for a while 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 Hyderbadi Pyaz ka Salan rest for 30 minutes.
Serving Suggestions
Serve the Onion Salan with Biryani, Pulao or rotis.