salna

SALNA



Southindian parota salna is a deadly combination. It is a street food and mostly preferred by lorry drivers or long distance travellers. Its filling and heavy  and you don’t feel hungry for a long time because of the rich ingredients in it. You can also have salna with roti, poori and chappati.

Ingredients

Coconut grated   - ½ coconut

Onion – 2

Tomato – 4

 Green chilli- 2

 Fennel seeds- 1 tablespoon

Pepper seeds – 1 tablespoon

Cinnamon stick – 1

Chilli powder- 1 tablespoon

Coriander powder- 1 tablespoon

Garam masala powder – 1 tablsepoon

Turmeric powder – pinch

Curry leaves- few

Salt to taste

Oil to cook

  

METHOD

      Add 2 tablespoon of oil in a kadai and add curry leaves, fennel seeds, pepper and cinnamon stick and sauté.

           Now sauté onion , then tomato and grated coconut with salt and turmeric powder one by one .   Cover it  for  10 mins  and turn off the flame

                                    when it cools, grind it to a fine paste with little water.

    Now keep the kadai again and add 1 tablespoon of oil.   Add curry leaves , and slit the  green chillies and add. Pour  the grinded  curry paste  into the kadai and add required amount of water for the right consistency.

       

 

                           Add chilli powder, coriander powder and garam masala powder.

        

                        Adjust salt  and bring it to a boil  by covering . it will take 5- 7 mins to simmer

Serve hot with parota, chapathi,  and even  with idli , dosa.