Parota Salna

SpicySpicy Served HotServed Hot VegetarianVegetarian
Very Good based on 5 Ratings

Listed in : Vegetarian , Vegetarian Appetizers , Vegetarian Curries , Vegetarian Gravy , Vegetarian Sidedish , 30 Minute Recipes

When we think about parota , the side dish that immediately strikes our mind is Salna.. Nothing can beat this combo.Salna is a delicious accompaniment served with parota in road side hotels of tamil nadu (Kai endhi bhavan) . Before my marriage , my dad used to buy parotta,salna almost twice in a month. We used to buy the parotta only for salna which tastes good for dosa , idly too..So we buy less parotta and ask for more salna.. My mom makes idly /dosa additionally and we relish the salna with it..Even nowadays when i visit my mom’s place , my lovely father never forgets to buy this for me Smile.. Last week i bought frozen paratha for the first time just to prepare this salna..When i searched for the recipe , i got so many. Finally i made my own by combining all the recipes based on the salna i tasted. Usually in vegetarian salna , u can’t find anything except onions , skin of tomato and a layer of oil floating on top Winking smile and may be some pieces of cauliflower. I too wanted to make it similarly. But i added some vegetables just to make it healthy..We loved its taste..Please don’t under estimate this recipe by seeing this picture.. As i clicked at a low light , it dint come out well

 

Servings: 2 Preparation time:
Ingredients:
  • Vegetables Peas And Carrots, Mixed Vegetables Cut Vegetables ( carrot , beans , peas and potato, cauliflower) – 1/2 cup
  • Ginger Garlic Paste, Ginger – Garlic paste – 1/2 tsp
  • Onions, Raw, Onion Onion (big) –1 no (finely chopped)
  • Tomatoes, Red, Ripe, Raw, Red Tomato Tomato - 1 no
  • Mint Leaves, Peppermint, Fresh, Mint leaves – (a few)
  • Canola Oil, Vegetable Oil, Cooking Cooking oil – 1 - 2 tbsp
  • Salt, Common Salt, Rock Salt, Table Salt Salt as per taste
  • Water Boiled Plain Raw Mineral, Hot, Warm Cold, Mix, sparkling, Carbonated water
  • To grind:
  • Canola Oil, Vegetable Oil, Cooking Oil – 1 tbsp
  • Onions, Raw, Onion Onion (big) – 1 no
  • Tomatoes, Red, Ripe, Raw, Red Tomato Tomato – 2 nos
  • Red Chili Powder, Paprika, Deggi Mirch, Red Chilli Powder, Red Chilly, Red Ch Red chilly powder – 1.5 tsp
  • Dhania Powder , Coriander Powder, Corriander Powder, NITU DIDIS CORIANDER POWDER, Coriander Pd Coriander powder – 2 tsp
  • Cumin Powder, Jeera Powder,  NITU DIDIs cumin powder Jeera powder – 1/4 tsp
  • Turmeric, Ground,powder, Haldi, Nitu Didi turmeric powder Turmeric powder – 1/4 tsp
  • Cinnamon, Ground, Cinamon, Dalchini, Cinnamon Powder, Cinnamon Sticks Cinnamon – 1piece (small stick)
  • Cloves, Ground, Clove, Lavang Cloves – 2-3 nos
  • Cardamom Powder, Cardamom Pd, Choti Elaichi, Cardamom, Cardamon, Elachi Elaichi – 1 (seed)
  • Kali Mirch Black Peppercorn, Milagu,kurumulaku, peppers Pepper (corns) – 1/2 tsp(optional)
  • Saunf Fennel Seed, Fennel seeds (soambu )– 1/2 tsp
  • Coconut , Raw, Fresh Grated coconut – 3 tbsp
  • Poppy Seed, Khus Khus Poppy seeds ( Khus khus ) – 1/2 tsp
  • Cashew Nuts Dry Roasted, Without Salt Added, Kaju, Fried Cashews – 3 nos (optional)

Instructions (Preparation Steps):

  • 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 !!
  • NOTE
  • If u want salna to be watery , add little more water after opening the cooker and allow to boil..
  • U can also add coconut milk at the end instead of grinding coconut .
  • For variations , try adding all the masala while sauting instead of grinding.
  • Pepper corns are purely optional..
  • Adjust the amount of chilly powder according to ur taste.U can
  • even add it at the end and boil for sometime if required.

Cook's Tip:
If you cook Indian food, you are bound to get turmeric stains on your clothes at one time or another. The good news is they're really easy to take out. Wash the stained clothes/kitchen linen immedeately in cool water and soap. Dry in the sun and the stain will fade to a very pale pink. Wash the article again and the stain will be gone!
1112 likes
if u want the onions u get brown quickly then just add salt to it while cooking.
166 likes
To store mint leafs, take little bit of oil in pan and fry mint leafs for few mins...now u can store it long time..
119 likes
Chewing on "saunf" makes your breath fresh and removes strong odours
1219 likes
If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes before grinding in a mixie.
317 likes

 

 

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  • Very Good
    194 days ago
    Good and it easy
  • Very Good
    205 days ago
    tastes so gud as v get in hotels in t.n.. thks for u recipe... keep gng... :-)
  • Very Good
    420 days ago
    wow
  • Very Good
    432 days ago
    Amazing recipe......loved eating with parota......:)
  • Good
    439 days ago
    i just love this salna.it tastes good with chappathis also