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Restaurant Style Biryani Gravy Onion Salan

Jun 12, 2018







Onion Salan is the perfect accompaniment to your all-time favourite biryani. Try this delicious south Indian curry by Preetha and team it up with biryani or pulao to tantalise your taste buds.


    For paste: ¼ cup peanuts
    1.5 tbsp black sesame seeds
    ¼ cup desiccated coconut
    5 to 6 shallots/ madras onion, finely chopped
    1 tsp crushed ginger
    1 tsp crushed garlic
    Other ingredients
    2 to 3 tbsp oil
    ½ cup, thinly sliced or chopped shallots
    1 tsp mustard seeds
    ½ tsp cumin seeds
    Few sprigs curry leaves
    ½ tsp turmeric powder
    2 tsp chili powder
    1 ½ tsp dhania powder
    1 tsp cumin seed powder
    Salt to taste
    1 tbsp tamarind paste
    1 tbsp jaggery


• In a pan, dry roast peanuts, sesame, and coconut till pale brown. Cool and blend into a paste along with shallots, ginger, and garlic. Keep aside.
• In the same pan, heat oil and sauté onions till semi brown. Remove and keep aside.
• In the same oil, crackle mustard seeds. Add cumin seeds, curry leaves, and all the dry masalas. Saute on a low flame for few seconds.
• Add the prepared paste and mix well. Add some water and cook on a low flame till paste becomes little dry.
• Add tamarind, jaggery, salt, water, sautéed onions, cover and cook till oil oozes out, or for 8 to 10 more minutes.

About Preetha SrinivasanFollow On


Preetha’s endeavour is to promote south Indian cuisine through her YouTube channel, Dakshin Curry. She absolutely loves curry leaves, and can fit them happily into in any recipe. For those of you who curse the poor thing, dry roast and powder them or use them in your dishes and enjoy the health benefits she says.

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