Parota Salna

SpicySpicy Served HotServed Hot VegetarianVegetarian
Very Good based on 5 Ratings

Listed in : Vegetarian , 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:
  • Canola Oil, Vegetable Oil, Cooking 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 Raw, Kaju, Cashewnuts 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:
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..
125 likes
If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes, if you are grinding it in a mixie.
315 likes
To prevent ants from attacking nuts, place a black peppercorn in the container.
482 likes
Chewing on "saunf" makes your breath fresh and removes strong odours
1296 likes
To ripen fruit quickly, put it into a bag along with one ripe piece of fruit
187 likes

 

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