Onion Salan | Hyderabadi 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
- 2 tbsp Peanuts
- 1 tbsp Sesame Seeds
- 3 tbsp Dried Coconut (Copra; cut to fine bits)
- 1/2 Cup Onion (Finely Sliced)
- 1/2 Cup Water
Other Spices
- 1 tsp Coriander Powder
- 1/4 tsp Cumin Powder
- 1/4 tsp Turmeric
For Ginger-Garlic-Green Chilli Paste
- 1/2 tsp Ginger (Finely Chopped)
- 3 Garlic Cloves
- 3 Green Chillies (See Notes)
Other Ingredients
- 2 tbsp Oil (Sesame or Groundnut Oil preferred)
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1 Cup Water
- 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.
Nutrition
Calories: 168 kcalCarbohydrates: 11 gProtein: 3 gFat: 13 gSaturated Fat: 3 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 6 gTrans Fat: 0.03 gSodium: 705 mgPotassium: 180 mgFiber: 4 gSugar: 4 gVitamin A: 35 IUVitamin C: 24 mgCalcium: 58 mgIron: 1 mg