VEGETABLE SALNA FOR PAROTTA | PAROTA SALNA

 

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 .. 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 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 :(. Sure i will update the picture soon..

 

INGREDIENTS

Cut Vegetables ( carrot , beans , peas and potato, cauliflower) – 1/2 cup Ginger – Garlic paste – 1/2 tsp Big onion –1 no (finely chopped) Tomato  - 1 no (-do-) Mint leaves – a few Cooking oil – 1 - 2 tbsp Salt & water – as needed To grind: Oil – 1 tbsp Big onion – 1 no Tomato – 2 nos Red chilly powder – 1.5 tsp Coriander powder – 2 tsp Jeera powder – 1/4 tsp Turmeric powder – 1/4 tsp Cinnamon – 1 small stick Cloves – 2-3  nos Elachi – 1 seed Pepper corns – 1/2 tsp(optional) Fennel seeds /soambu – 1/2 tsp Grated coconut – 3 tbsp Khus khus / Poppy seeds – 1/2 tsp Cashews – 3 nos (optional)

 

METHOD

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.

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