Salna is a famous south Indian recipe side dish for parotta ( flaky flatbread ). It is a very simple recipe which can easily be prepared just like hotel style. This recipe can be prepared with vegetables or with meat of your choice. Make sure the recipe has less onion and more tomato because I am not going to add plain yogurt ( Curd). The gravy part needs to be watery as it will help the parotta softer when soaked in the gravy.
Watch the video for full recipe:
Recipe:
- Prep time - 20 mins
- Cooking time - 40 mins
- Serves - 3
Ingredients:
- For grinding:-
- Coconut - 1/2 cup grated
- Cashews - 10
- Green chillies - 2 and Cilantro - some ( Blend separately )
- Whole garam masala spices - 2 Cloves, 1 Cinnamon, 1 Bay leaf, 1 Cardamom
- Onion - 1 small, finely sliced
- Tomato - 1 medium or large , diced
- Ginger garlic paste - 2 tsp
- Salt to taste
- Mint - 1 tsp dried or 10 fresh leaves.
- Ground red chili + Ground coriander - 2 1/2 tbsp
- Ground cumin - 1/2 tsp
- Ground fennel - 1 tsp
- Ground garam masala - 1/2 tsp
- Oil - 4 tbsp
Method:
- In a deep frying pan, add the oil over high/ med heat and add the whole garam masala spices.
- Add in the sliced onion with salt. When the onion turns slightly translucent, add the ginger garlic paste. (During this time, optional green chili + cilantro mixture can also be added for additional taste.)
- Then add in the tomatoes and saute till the tomato softens. Now add the other spices along with the blended mixture of coconut and cashews.
- Add 2 cups of water and cook it covered over low heat for 20 to 30 mins.
- Serve it hot with parotta.
Hope you liked the recipe. I will share another interesting recipe in my next post. Your feedback and comments are welcome. Have a wonderful day!
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