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You are here: Home / Hyderabad / Pyaz Ka Salan Recipe – Baby Onion Salan Recipe

Pyaz Ka Salan Recipe – Baby Onion Salan Recipe

October 2, 2015 By Aarthi 11 Comments

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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
Garam Masala 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.
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.
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
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Filed Under: Hyderabad, Recent Recipes, Salan

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. Anonymous

    October 2, 2015 at 7:17 pm

    Do u have any bakery at nagercoil

    Reply
  2. shri

    October 2, 2015 at 7:19 pm

    colourfull , yummy,deli deli delicious dish……….ll sure try…….

    Reply
  3. Anonymous

    October 3, 2015 at 5:05 am

    Peel the shallots skin completley before using them for cooking

    Reply
  4. Aarthi

    October 5, 2015 at 5:22 pm

    @AnonymousNo i dont

    Reply
  5. aishwariya

    November 5, 2015 at 3:55 pm

    is this suitable for chapatti, parotta

    Reply
  6. Aarthi

    November 6, 2015 at 6:28 pm

    @aishwariyayes you can have

    Reply
  7. Anonymous

    January 10, 2017 at 2:22 am

    Chillies are mentioned in the method but not in the ingredients nor in the pictorial. Are they fresh green chillies or dried ones?

    Reply
    • Aarthi

      January 11, 2017 at 8:07 am

      that is a typo. no need for chillies

      Reply
  8. Fatima Khan

    February 22, 2017 at 9:44 am

    looks really yummy

    Reply
  9. Priyakarthikeyan

    September 30, 2018 at 2:52 am

    Is this suits for rice

    Reply
    • Aarthi

      October 2, 2018 at 3:43 am

      Yes you can enjoy with rice too

      Reply

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