salna recipe | parotta salna | parotta chalna | veg salna with detailed photo and video recipe. a unique and tasty plain curry recipe made with onion tomato base curry and a topping of coconut and dry spices. it is one of the popular creamy curry recipes from the south indian cuisine and is typically served with malabar parotta. it has a very similar taste and texture to salan recipe and hence can be shared to any popular rice-based recipes.
as i was explaining, this recipe has great similarities to the salan or even biriyani gravy recipe. the colour and consistency are almost similar to it. however, there are many differences too. firstly, the main difference is the use of peanuts. in this recipe, the thickness is mainly derived from the use of tomatoes and onions whereas in salan and biriyani gravy it is one of the main ingredients. in addition, i have used fresh coconut to get the fresh aroma of coconut, whereas, in salan curry, dry coconut is used to get the thick gravy. i understand that these are subtle differences, yet results in a significant change in taste and flavour.
furthermore, i would like to add some more detailed tips, suggestions and variants to parotta salna recipe. firstly, the grounding of coconut has to be a smooth paste. i have also used dry spices in it, so additional care has to be taken while grounding. secondly, due to the use of onions, tomatoes and coconut with gravy, it has to be boiled thoroughly. i have boiled the gravy for 20 minutes in a low flame so that it gets cooked properly. lastly, if you like to add peanuts to the masala, you may very well add it. this would ensure to make it thicker and also creamy.
finally, i request you to check my other related curry recipes collection with this post of parotta salna recipe. it mainly includes my other related recipe categories like white kurma, veg kurma, mix veg, vegetable stew, gassi, veg kolhapuri, veg kadai, veg makhanwala, veg handi, sagu. further to these i would also like to mention my other related recipe categories like,
salna video recipe:
recipe card for parotta salna recipe:
salna recipe | parotta salna | parotta chalna | veg salna
Ingredients
for masala paste:
- 1 tbsp oil
- 4 small onion
- 3 clove garlic
- 1 inch ginger, sliced
- 1 tbsp coriander seeds
- 1 tsp cumin
- 1 tsp poppy seeds / khus khus
- 1 tsp fennel / saunf
- 4 clove
- 2 pods cardamom
- 1 inch cinnamon
- ¼ cup coconut, chopped
- ½ cup water
for curry:
- 2 tbsp oil
- ½ inch cinnamon
- 3 cloves
- 1 pod cardamom
- ½ tsp fennel / saunf
- 1 onion, sliced
- ½ tsp turmeric
- 1 tsp chilli powder
- 2 tomato, sliced
- 2 tbsp coriander, chopped
- 2 tbsp mint, chopped
- 3 cup water
- ½ tsp salt
- few curry leaves
- 2 tbsp coriander, finely chopped
Instructions
- firstly, in a pan heat 1 tbsp oil, add 4 small onion, 3 clove garlic, 1 inch ginger. saute slightly.
- add 1 tbsp coriander seeds, 1 tsp cumin, 1 tsp poppy seeds, 1 tsp fennel, 4 clove, 2 pods cardamom and 1 inch cinnamon.
- saute on low flame until the spices turn aromatic.
- now add ¼ cup coconut and saute slightly.
- cool completely and transfer to the blender.
- add ½ cup water and blend to smooth paste. keep aside.
- in a large kadai heat 2 tbsp oil, add ½ inch cinnamon, 3 cloves, 1 pod cardamom and ½ tsp fennel.
- add 1 onion and saute well. saute until onion shrinks.
- keeping with a flame on low add ½ tsp turmeric and 1 tsp chilli powder.
- further add 2 tomatoes, 2 tbsp coriander and 2 tbsp mint.
- saute until the tomatoes turn soft and mushy.
- add in the prepared masala paste and saute until the oil separates.
- now add 3 cup water, ½ tsp salt and few curry leaves.
- mix well making sure everything is well combined.
- cover and boil for 20 minutes or until the flavour is absorbed well-separating oil.
- finally, add 2 tbsp coriander and enjoy empty salna with parotta, chapathi or dosa.
Nutrition
how to make salna with step by step photo:
- firstly, in a pan heat 1 tbsp oil, add 4 small onion, 3 clove garlic, 1 inch ginger. saute slightly.
- add 1 tbsp coriander seeds, 1 tsp cumin, 1 tsp poppy seeds, 1 tsp fennel, 4 clove, 2 pods cardamom and 1 inch cinnamon.
- saute on low flame until the spices turn aromatic.
- now add ¼ cup coconut and saute slightly.
- cool completely and transfer to the blender.
- add ½ cup water and blend to smooth paste. keep aside.
- in a large kadai heat 2 tbsp oil, add ½ inch cinnamon, 3 cloves, 1 pod cardamom and ½ tsp fennel.
- add 1 onion and saute well. saute until onion shrinks.
- keeping with a flame on low add ½ tsp turmeric and 1 tsp chilli powder.
- further add 2 tomatoes, 2 tbsp coriander and 2 tbsp mint.
- saute until the tomatoes turn soft and mushy.
- add in the prepared masala paste and saute until the oil separates.
- now add 3 cup water, ½ tsp salt and few curry leaves.
- mix well making sure everything is well combined.
- cover and boil for 20 minutes or until the flavour is absorbed well-separating oil.
- finally, add 2 tbsp coriander and enjoy empty salna with parotta, chapathi or dosa.
notes:
- firstly, you can also add peanuts along with coconut in the masala paste.
- additionally, if you are having access to chicken masala then you can use instead of spices.
- also, make sure to use a generous amount of oil, else the salna will not be tasty.
- finally, empty salna recipe tastes great when prepared slightly spicy.