When you think of biriyani or cutlets, you know the accompaniments are just as important as the dish itself. One of the simplest and most loved sides is this humble onion salad — fondly called sarlas.
This refreshing salad instantly takes me back to weddings back home, where it’s always served alongside a steaming plate of biriyani. I’ve never been a fan of raw onions (thanks to the infamous after-breath!), but somehow, this dish just works. The crunch of onions, the tang of vinegar, and the freshness of cilantro and curry leaves make it absolutely irresistible.
The best part? It’s a no-cook recipe that comes together in minutes! Just a small tip: make it a little earlier and let it rest in the fridge — the onions soak up the vinegar beautifully, giving you a deeper, well-rounded flavor by serving time. While it shines as the perfect side to biriyani, it also pairs wonderfully with cutlets.
Ingredients
- 1 large onion, thinly sliced
- 1 small carrot, julienned
- 1 small tomato, thinly sliced
- 1–2 green chillies, chopped
- A few curry leaves
- Fresh cilantro, chopped
- Salt & pepper to taste
- 2–3 tbsp white vinegar
Method
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Add all the ingredients to a mixing bowl.
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Toss everything together until well combined.
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Let it rest for at least 15–20 minutes (or longer in the fridge) before serving.
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