Oct 2, 2015

Pyaz Ka Salan Recipe - Baby Onion Salan Recipe


My Mirchi ka Salan is such a family favourite, so i use the same salan base and add different vegetables in them and make different salan recipe. This is my third recipe, pyaz ka salan. Delicious and yummy recipe.


Similar Recipes,
Hyderabadi Tomato Ka Salan
Mirchi Ka Salan
Hyderabadi Dal


This is made with small baby onion, it gives nice flavour and taste to the whole salan. The main thing about any salan is you have to cook till oil floats on top. It makes it look more appealing and tasty.




Hope you will give this a try and let me know how it turns out for you..



Preparation Time : 10 mins
Cooking Time : 1 hour
Serves : 5 to 6

Ingredients:

Oil - 5 tblspn
Mustard Seeds / Kaduku - 1 tsp
Fennel Seeds / Saunf / Sombu - 1 tsp
Cumin Seeds / Jeerakam - 1 tsp
Cinnamon / Pattai - 1 inch stick
Curry leaves - a sprig
Shallots / Sambar Onion - 20 peeled and left whole
Chilli Powder - 2 tsp
Coriander Powder / Malli podi - 1 tblspn
Cumin Powder / Jeera podi - 1 tsp
Turmeric Powder - 1 tsp
Salt to taste
Sugar / Jaggery to taste
Tamarind - a small gooseberry size

For Roasting & Grinding:
Peanuts - 1.5 tblspn
Sesame Seeds - 1.5 tblspn
Coconut - 2 tblspn grated

Method:

Start by dry roasting peanuts till it changes colour, add in sesame seeds and coconut and roast for few more mins. Take this in a blender and make it into a fine puree.

Heat oil in a pan, drop chillies in and fry till it is blistered. Remove to a plate and set aside.

Now in the same oil, add in all whole spices, curry leaves and saute for a min.

Add in the peeled shallots and cook for couple of mins.

Add in all spice powders and mix well.

Add in the ground masala, water, tamarind, salt and jaggery. Bring this to a boil, cover and simmer for 20 mins, till oil separates.

Now add in chillies and cover and simmer for 10 more mins till chillies are cooked.

Serve.

Pictorial:

Start by dry roasting peanuts


once it start to turn darker


add in sesame seeds, i used a mix of white and black


add in some coconut


roast them for few minutes


remove it to a plate


now take this in a blender


make it into a smooth puree
Heat oil in a pan and add in all seasoning stuffs

Add in peeled shallots, You have to leave it whole

Saute for a food 2 mins

Add in all spice powders
Mix well
Pour in water

Mix well..

Add in the pureed masala

Add in tamarind pulp

Mix well

Add in salt

Add in some jaggery

Cover and simmer

You have to cook till oil separates from the mix

Serve

6 comments:

  1. Do u have any bakery at nagercoil

    ReplyDelete
  2. colourfull , yummy,deli deli delicious dish..........ll sure try.......

    ReplyDelete
  3. Peel the shallots skin completley before using them for cooking

    ReplyDelete
  4. is this suitable for chapatti, parotta

    ReplyDelete

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