I’ve never tasted kothu parotta or salna before. I don’t know how it should taste. In fact, I only got to know about its existence very recently. But I know it is a popular choice in restaurants. And the recipe I followed tasted heavenly.
Salna is basically a tomato-onion based curry which is served with ghee rice/jeera rice, chapathi, poori, parotta(flaky ones). It is also used in kothu parotta(which is going to be my next post).
It is moderately easy to make. My husband, who has eaten kothu parotta in restaurants before, liked this taste better.
Onion - 1 medium finely chopped(I used 1/2 big onion)
Mustard seeds - 1 tsp
Curry leaves - few
Turmeric - 1/4 tsp
Red chili powder - 1 tsp
Coriander leaves - to garnish
for roasting and grinding
Cumin seeds - 1/2 tsp
Coriander seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Cinnamon - small piece
Cloves - 2
Cardamom - 1
Onion - 1 big (I used 1/2 big onion) - diced
Tomato - 3 - diced
Coconut - 2 tbsp
Poppy seeds/gas gase - 1 tsp
Ginger - 1/4 inch
Garlic - 2 cloves
Heat oil in a pan. Add cumin, coriander and fennel seeds, cinnamon, cloves and cardamom. Let it roast.
Add onion, tomato, ginger-garlic. Sauté for few minutes till tomatoes are well cooked.
Add poppy seeds and coconut. Sauté for few more seconds. Switch off the stove. Let it cool a little bit. Grind to a fine paste adding little water.
Meanwhile in a kadai, add some oil. Add mustard seeds. Once it splutters, add curry leaves. Add finely chopped onion, little salt and sauté till it becomes translucent.
Add ground paste, turmeric powder, red chili powder, salt and sauté till oil separates. Add water to bring it to gravy consistency. Boil it in low flame. Gravy thickens as it boils. Adjust water if necessary. Boil again. Add coriander leaves and switch off the flame.
Notes - you can add other vegetables(beans, carrot, peas)along with tomato - tip from blogger.