Go to any south Indian restaurant and ask for Parotta Salna! This is what you get! It is absolutely delicious and my favourite!The fragrance of fennel and coconut is D-I-V-I-N-E!
I’ve eaten it from the restaurants Saravana Bhavan and Dindugal Thalappakatti and I love it.
My photos just do not do justice to how wonderful this gravy tasted. You have to make it to believe me. Please don’t be put off by the lengthy ‘process’ of this dish. It’s actually a quick dish. Blame my writing!
Make sure you use grated coconut instead, and do not substitute coconut milk for it. The grated coconut gives thickness, consistency and flavour to the dish.
INGREDIENTS:
oil – 3 tbsp
mixed vegetables, chopped small (carrots/peas/potatoes/beans) – 2 cups
ginger garlic paste – 1 tsp
green chilies, slit lengthwise – 3
coriander powder – 3 tsps
fennel powder – 1 and a half tsps
fresh coriander leaves, chopped – 2 tbsp
curry leaves – 1 stem
salt to taste
to roast and grind:
oil – 2 tbsps
cinnamon – 1 inch stick
cardamom – 3
cloves- 6
onions, roughly chopped – 2
tomato, roughly chopped – 1
ginger garlic paste – 2 tbsps
chili powder – 3 tsps
cumin powder – 3 tsps
turmeric powder – 1 tsp
grated coconut – 1/2 cup
poppy seeds – 1 tsp
PROCESS:
- First, we are going to start preparing the salna base. So we use and work with the ingredients given under ‘to roast and grind’
- In a wok, heat the oil. add the cinnamon, cloves and cardamom and saute.
- Next, add the onions and tomatoes together. Saute for about 3 minutes.
- Add the ginger garlic paste and saute for another few minutes.
- Add the chili powder, cumin powder and turmeric powder and stir. Add the poppy seeds too. At any point of time just add few spoons of water so that it doesn’t stick to the pan.
- Lastly add the grated coconut. Stir for about 30 seconds and switch off the flame.
- Cool and grind to a smooth paste. Keep aside.
- Now let’s finish making the salna.
- In a wok, heat the oil. Add the ginger garlic paste and the green chilies.
- Add the cut vegetables and stir. Add salt. cook for about 5 minutes.
- Next, add the salna paste we have already grinded and kept. Give it a good stir.
- Add about 2 and a half cups of water and let the vegetables cook completely .
- Add the coriander and fennel powder. Close and cook for about 15-20 minutes or until the vegetables are soft.
- Add more water if need be to get the desired consistency.
- After the vegetables have become soft, add the chopped coriander leaves and curry leaves. Switch off the flame after 5 minutes.
- Eat hot with Parotta! Don’t forget to lick your fingers in the end …..LOL!
