Pyaz Ka Salan
Salan is a curry prepared with peanuts, tamarind, sesame seeds and various spices. Its origin is from Hyderabad (Telangana State of India) city and very popular dish served during weddings and other festive ocassions. It is usually served with Biryani Rice or Indian Chapati or Roti. Today I am sharing Salan recipe cooked with Onions as the primary ingredient.
Preparation Time : 15 minutes
Cooking Time : 15 minutes
Serving : 2-3 persons
Ingredients :
- Onions - 1-2
- Curry Leaves - 1-2 sprigs
- Tamarind - 1 tablespoon
- Ginger Garlic Paste - 1 tablespoon
- Desiccated Coconut - 3/4 cup
- Peanuts - 3/4 cup
- White Sesame Seeds - 1/2 cup
- Cumin Seeds - 1 teaspoon
- Red Chili Powder - 2 tablespoon
- Coriander Cumin Powder - 2 tablespoon
- Sugar - 1 tablespoon
- Turmeric Powder - 1/2 tablespoon
- Black Mustard Seeds - 1 teaspoon
- Water - 1 cup + 1/2 cup + 1/2 cup
- Oil - 2 tablespoon
( I have given the link of ingredients at the end of the recipe where you can buy them easily)
Steps :
1. Here are all the ingredients. I have cut the onions in bulbs.
1. Here are all the ingredients. I have cut the onions in bulbs.
2. Take 1/2 cup of luke water in a bowl and soak tamarind in the water for 15 minutes.
3. After 15 minutes squeeze the tamarind in the water to extract its pulp.
4. Discard the residue and save the tamarind water for later.
5. Heat a pan, add peanuts and roast it for 2-3 minutes or till peanuts starts changing its color. Here I am using skinless peanuts, you can roast the peanuts and discard its skin and then use them.
6. Add white sesame seeds and desiccated coconut and roast for more 2-3 minutes or till the mixture turns golden.
7. The mixture is ready. Tale out in a plate and let it cool down completely.
8. Take the roasted mixture and 1/2 cup of water in a grinder and make smooth paste.
9. Take out the paste in a bowl and keep it side.
10. Heat oil in a pan / wok on medium flame, add onion bulbs and saute till onion turns slightly translucent.
11. Once done, take out the onions in a plate and keep it side.
12. Heat the oil in the pan /wok on medium flame (here I am using the same oil), add black mustard seeds, cumin seeds and curry leaves and let them splutter.
NOTE: Here I am using kashmiri red chili powder which is mild in spice level and gives a good color to the curry. If you are using regular chili powder, just add 1/2 tablespoon of it. For good color, you can use red food color.
14. Add ginger and garlic paste and turmeric powder, saute them for 1 minute.
15. Add the peanut paste and mix well. Cover and let it simmer in the spices for 5 minutes on low flame.
16. Add tamarind water, salt and sugar (optional) and mix well. Cover and simmer for 5 minutes on low flame.
17. Add 1 cup of water and mix well.
18. Here I am adding slit green chili, you can skip this step.
19. Add saute onions, mix well and cover. Simmer the salan for 10 minutes on low flame.
20. Serve hot with some jeera rice or with your favorite biryani.
Please try this easy and simple recipe and let me know in the comment section how it comes for you. If you like the recipe please like, share and subscribe this blog. If you have any question or any doubt you can leave a message in contact me section at the bottom.
Ingredient Reference:
1. Turmeric Powder
2. Red Chili Powder
3. Cumin Seeds
4. Curry Leaf
https://www.amazon.com/Naturally-Grown-Curry-Leaves
5. Coriander Cumin Powder
5. Coriander Cumin Powder
6. Tamarind
7. Black Mustard Seeds
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