Salna – Veg Salna for Kothu Parotta
Veg Salna – Also called as Saalna, Parotta Chaalna is a simple, spicy, watery, aromatic gravy prepared as an accompaniment for Parotta / Biriyani and is specifically famous & available among street-side hotels.. 🙂
Now that, you all are aware that Idlies, Dosas, Sambhar and Chutney varieties are major breakfast/Dinner items for South Indians (especially Tamilians). There is one another item that is very famous in Tamil Nadu which would be sold mostly in Roadside shops/Fast food centres. People from TN could have very well guessed that it is “PAROTTA-SALNA“. Coming here is that mystical recipe which was earlier known only to those road-side vendors. 😀
And, of all the gravies/side dishes that we can match with Parotta / Chapathi / Naan Varieties, Salna would be the perfect one (Even for Briyani). Whatever rich and creamy gravies that we prepare can be no match to that simple, watery but yet divinely tasting “VEG SALNA” served at Roadside shops. As this kind of salna would mostly be served in Road-side shops (which I don’t approve hygienically), I could never get my hands on that although I have heard that it would be damn yummy (What a nutter case I am! ). Now that, We have somehow got that pakka recipe, let’s share the Saalna Recipe for you guys those who could not eat on Road-side shops.
Over to Salna Recipe from Home-Making-Delight..
Veg Salna ( or Veg Chalna) RECIPE
Preparation time – 10 mins
Cooking time – 20 mins
Onion – 1/2 cup finely chopped
Tomato – 1 finely chopped
Ginger garlic paste – 1 tsp
Chopped veggies – 1/2 cup
Turmeric powder – 1/4 tsp
Chilli powder – 1 tsp
Coriander powder – 1/2 tsp
Jeera powder – 1/2 tsp
Garam masala – 1/2 tsp
Water – 1&1/2 cup
Salt to taste
Oil – 3 tbsp
Pearl onions – 6
Tomato – 1 small
Cashews – 4
Cocunut – 1/8 cup ( heaped)
Bay leaf – 1
Cloves – 2
Jeera – 1 tsp
1) Heat a tablespoon of oil/butter/ghee in a pan. Fry the pearl onions until it gives out oil, then add cashews and tomatoes. Wait until it turns mushy. Turn off the flame then add coconut and give a nice stir.
2) Grind it once it is cooled down.
3) Heat two tablespoons of oil in the same pan. Once the oil is heated enough, add the ingredients under “Temper” followed by chopped onions and ginger garlic paste.
4) Fry the onions until they turn translucent and then add tomatoes. Add all the powders mentioned above (except garam masala) and the veggies to the pan. Stir for 2-3 minutes until all of them get mixed together well.
5) Add 3/4 cup of water for the veggies to get cooked. Then, add the ground paste and garam masala. Allow it to boil and adjust the gravy consistency accordingly.
6) Switch off the flame and garnish your Veg Salna with cilantro. Ta-da dinner is served☺️
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