When you have a biriyani recipe coming up and an accompaniment is one of the best part of it, then it has to mandatory come before it on the blog. 😉 I was contemplating whether this needs to be on the blog, since it is hardly a recipe. But the whole point is, this very simple dish with a funny name is something that I adore when I am being served biriyani at a wedding or at a hotel back home. I am not a person who like to eat raw onions, for the obvious reason of bad breath that it gifts you after, that doesn’t even go with chewing gum or brushing your teeth with the strongest toothpaste at home! But somehow, this humble onion salad can be had in a little bowl as the biriyani gets wiped up. In fact, I love this sallas and the chammanthi that accompanies the “kalyaana biriyani” (biriyani made at the wedding).
It is a straight forward, no cook recipe that hardly has any ingredients. I find it gets better as much as the onions sit in the vinegar till the time of serving. So make it first before anything else and allow it to rest in the fridge. I have usually seen it being served with biriyani but I hear it goes amazingly well with beef cutlets too. Maybe I must try that combination next time. Off to the recipe…
Sarlas / Challas ~ Kerala Pickled Onions
- 1 large onion
- Salt to taste
- 1 green chillies minced
- 2 tbsp vinegar
- Thinly slice the onion. Toss it up with some salt and allow it to sit for 5 minutes. Wash the onion and drain.
- In a bowl or an air tight container, put the onion, green chillies and vinegar. Toss well to coat completely. Add salt to taste.
- Let it rest in the fridge till serving time. Serve as side with biriyani or evening tea snacks.