(Pics updated)
When we think about parotta , the side dish that immediately strikes our mind is Salna.. Nothing can beat this combo.Salna is a delicious accompaniment served with parota in road side hotels of Tamil nadu (Kai endhi bhavan) . Before marriage , my dad used to buy parotta,salna almost twice in a month. We used to buy the parotta just for salna which tastes good for dosa,idli too.So we buy less parotta and ask for more salna..My mom makes idly /dosa additionally and we relish the salna with it..Even nowadays when i visit my mom’s place , my lovely father never forgets to buy this for me
.. Last week i bought frozen paratha for the first time just to prepare this salna..When i searched for the recipe , i got so many. Finally i made my own by combining all the recipes based on the salna i tasted. Usually in vegetarian salna , u can’t find anything except onions,skin of tomato and a layer of oil floating on top
and may be some pieces of cauliflower. I too wanted to make it similarly. But i added some vegetables just to make it healthy..We loved its taste.Lets see how to make parotta salna at home.Give a try and let me know how it turned out for you.
INGREDIENTS
1 cup - 250ml
- Cut Vegetables ( carrot , beans , peas and potato, cauliflower) – 1/2 cup
- Ginger – Garlic paste – 1/2 tsp
- Big onion –1 no (finely chopped)
- Tomato - 1 no (-do-)
- Mint leaves – a few
- Cooking oil – 1 - 2 tbsp
- Salt & water – as needed
To grind:
- Oil – 1 tbsp
- Big onion – 1 no
- Tomato – 2 nos
- Red chilly powder – 1.5 tsp(use 3/4 tsp for less spice)
- Coriander powder – 2 tsp
- Jeera powder – 1/4 tsp
- Turmeric powder – 1/4 tsp
- Cinnamon – 1 small stick
- Cloves – 2-3 nos
- Elachi – 1 seed
- Pepper corns – 1/2 tsp(optional)
- Fennel seeds /soambu – 1/2 tsp
- Grated coconut – 3 tbsp
- Khus khus / Poppy seeds – 1/2 tsp
- Cashews – 3 nos (optional)
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METHOD
- Cut all the vegetables of small size uniformly.
- In a kadai , add a tbsp of oil and put cinnamon , cloves , cardamom , fennel , onion , tomato , all powders and mix well till tomato mushes.
- Then add the grated coconut , cashews .mix well and switch off the flame.
- After it cools down , add little water and grind to a smooth paste.
- In a cooker base , add oil and G&G paste,onions,mint leaves and sauté till raw smell emanates.
- Now add the chopped tomato pieces and saute well till it turns mushy.
- Now add the ground masala paste,required salt and all the vegetables.
- Add enough water and pressure cook for one whistle.
- When u open the cooker , u’ll see a layer of oil floating on top and u get a nice aroma..
- If u feel the water is more , allow it to boil for sometime by simmering the flame which makes the oil separate.
- Remove and garnish with coriander leaves.
Serve hot with parota !! |
NOTE
- If u want salna to be watery , add little more water after opening the cooker and allow to boil..
- U can also add coconut milk at the end instead of grinding coconut .
- For variations , try adding all the masala while sauting instead of grinding part.
- Pepper corns are purely optional..
- Adjust the amount of chilli powder according to ur taste.U can
- even add it at the end and boil for sometime if required.
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