Onion salan goes well with all types of biryanis. It’s orign is from Hyderabadi cuisine that traces its roots back to Mughal period. It is the best side dish with Potato Spinach Biryani.
• 2 medium onions cut length wise and sautéed in oil
• 2 tablespoons peanuts
• 2 tablespoons sesame seeds
• 2 tablespoon desiccated coconut
• 1 chopped onion
• Oil to fry
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1 teaspoon ginger garlic paste
• Few curry leaves
• 1 Tablespoon chilly powder
• 1 Teaspoon coriander powder
• ¼ Teaspoon turmeric Powder
• 1 Teaspoon cumin powder
• Tamarind juice
• Salt to taste
Curry paste: Heat a pan and dry roast the peanuts, sesame seeds, desiccated coconut and chopped onion. Cook until onions are tender. Then, using a blender make a fine paste. Keep this paste aside.
Sautéed onions: Heat oil in a pan. Then add length wise cut onions and a pinch of salt. Sauté them and keep it aside.
To prepare Salan: In a pan heat oil. To it, add mustard seeds, cumin seeds, ginger garlic paste, curry leaves, chilly powder, coriander powder, cumin powder and turmeric. To this, add the previously prepared curry paste. Then add water to get thin consistency that is best for salan. Once it comes to boil, put in the slow flame for 15 minutes. Then add tamarind juice, jaggery and salt to taste. Mix it, put the lid and cook for some time. Finally, to this add sautéed onions, cook for 2-3 minutes and switch off the flame.