Salna (or Chalna) is a popular side dish served with parotta or chapati.
Commonly known as Parotta Salna (Parotta Chalna), this is commonly found in various roadside stalls across Tamil Nadu.
Commonly known as Parotta Salna (Parotta Chalna), this is commonly found in various roadside stalls across Tamil Nadu.
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----INGREDIENTS
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)
----INGREDIENTS
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
----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 !!
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 !!
Source : http://www.chitrasfoodbook.com
