Parotta Salna
Parotta Salna – a delicious street-side dish from Tamil Nadu made with onion, tomato and few basic pantry staples. Popularly known as plain salna or empty salna that gets ready in less than 20 minutes and makes a great side-dish to go with parotta.
Servings: 3
Calories: 146kcal
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 1 Tablespoon Oil
- 1 Teaspoon Fennel
- 1 Teaspoon Cumin
- ½ inch Cassia ( Dalchini)
- 1 Green Cardamom
- 2 Cloves
- 1 Star Anise
- 1 Cup (or) 150 gms (or) 2 medium Onions cubed
- 5-6 Cashews
- ½ inch Ginger washed, peeled and roughly chopped
- 2 cloves Garlic peeled
- 1.5 cups (or) 228 gms Tomato 3 medium, cubed
- 3 Tablespoons Desiccated Coconut
- few Curry leaves
- ¼ Teaspoon Turmeric
- 1 Teaspoon Chilli powder
- ½ Teaspoon Coriander powder
- Salt as required
- 1 Cup Water
- handful Coriander Leaves finely chopped
- 1 Tablespoon Oil
Instructions
- In a deep bottomed pan, heat 1 tablespoon oil over medium-low heat.1 Tablespoon Oil
- Once the oil is hot, add fennel seeds followed by cumin, star anise, cassia (dalchini), cloves, and cardamom. Saute for few seconds until spices are aromatic.1 Teaspoon Fennel, 1 Teaspoon Cumin, ½ inch Cassia ( Dalchini), 1 Green Cardamom, 1 Star Anise, 2 Cloves
- Add onions followed by ginger, garlic and cashews. Saute and cook for 5 minutes or until onions turn soft.5-6 Cashews, ½ inch Ginger, 2 cloves Garlic, 1 Cup (or) 150 gms (or) 2 medium Onions
- Now add tomatoes and cook for 5 minutes or until tomatoes start to soften. You need not cook until tomatoes are mushy as we grind it anyways.1.5 cups (or) 228 gms Tomato
- Turn off the heat, add desiccated coconut and allow it to cool down to room temperature.3 Tablespoons Desiccated Coconut
- Transfer cooked onion-tomato mixture to blender and grind until smooth. You may add little water while grinding.
- Heat remaining 1 tablespoon oil in the same pan over medium-low heat.1 Tablespoon Oil
- Once the oil is hot, add curry leaves and saute for few seconds.few Curry leaves
- Now add the ground paste followed by turmeric, chilli powder, coriander powder, salt. Mix until spices are well blended with the ground paste.¼ Teaspoon Turmeric, 1 Teaspoon Chilli powder, ½ Teaspoon Coriander powder, Salt
- Add water and mix until well combined.1 Cup Water
- Close the lid and simmer for 10-12 minutes until gravy reach desired consistency and oil specs are formed on top.
- Take the lid off the skillet, mix in coriander and turn off the heat.handful Coriander Leaves
- Serve piping hot plain salna with parotta, idli or dosa.
Video
Notes
Adjust the spices to suit your taste preference.
Desiccated coconut can be substituted with freshly grated/frozen coconut. Thaw frozen coconut as per instructions on the packet and then use it. Cook fresh/frozen coconut for couple of minutes. It is not necessary to cook desiccated coconut so I've added it at the end.
Ensure to grind the onion-tomato and spice mixture to a smooth paste.
** Nutritional information provided here are estimated and for guidance only. Please refer my Recipe Disclaimer for more details.
Nutrition
Calories: 146kcal | Carbohydrates: 5g | Protein: 1g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 21mg | Potassium: 114mg | Fiber: 2g | Sugar: 1g | Vitamin A: 217IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg