Tuesday, July 28, 2015

Onion Salan


Preparation time – 15 to 10 minutes
Cooking time – 25 to 30 minutes
Serving - 2

Ingredients:
Baby onions/ Shallots – 6 to 8
Peanuts -  1 Tablespoon
Sesame seeds – 1 Tablespoon
Desiccated coconut – 1 Tablespoon
Onion, finally chopped – 2 medium
Oil – 2 Tablespoons + 2 Tablespoons
Mustard seeds – ½ Teaspoon
Cumin seeds – ½ Teaspoon
Dry red chilli – 2
Curry leaves – 3 to 4
Ginger paste – ½ Teaspoon
Garlic paste – 1 Teaspoon
Turmeric powder – ½ Teaspoon
Red chilli powder – ¼ Teaspoon
Cumin powder – 1 Teaspoon
Coriander power – 1 Teaspoon
Salt to taste
Tamarind pulp – 1 Tablespoon
Water – as required


Method for paste:

Heat kadai, add peanuts and roast for 2 to 3 minutes. Add sesame seeds, roast them for ½ minute.  Add desiccated coconut, roast them for 15 seconds. Keep aside and let them cool.

Take one mixi zar, add roasted peanuts, sesame seeds and desiccated, Blend well.  Add required water and make smooth paste. Keep aside.

How to cook: 

Heat 2 tablespoons oil, add baby onions and salt, sauté for 4 to 5 minutes or till soft. Keep stirring occasionally. Keep aside.

Heat 2 tablespoons oil in kadai, add mustard seeds, cumin seeds, dry red chilli, chopped onions, curry leaves, ginger paste, garlic paste and sauté for 3 to 4 minutes.

Add salt, turmeric powder, red chilli powder, cumin powder, coriander powder, mix well.

Add paste, 1 /2 cup water, tamarind pulp mix well. Cover kadai with lid.  Cook for 10 to 15 minutes or oil separate from paste.

Serve hot with roti.


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