PAROTTA SALNA | VEGETABLE SALNA FOR PAROTTA

Salna is a spicy, delicious side dish served with parotta in roadside hotels of Tamil nadu (Kai endhi bhavan). It is very popular in Madurai. Empty Salna recipe is nothing but a plain, watery, tomato based spicy gravy packed with awesome flavour. But today I made vegetable salna recipe for parotta. Whenever I think about parotta, the side dish that immediately strikes my mind is Salna. This road side hotel gravy is my favorite more than vegetable kurma that is served in restaurants. Nothing can beat this combo.

Before marriage, my dad used to buy parotta salna almost twice in a month. We used to buy the parotta just for salna which tastes good for dosa, idli and chapathi as well. So we buy less parotta and ask for more salna ;). My mom makes idli /dosa additionally and we relish the salna with it. Even nowadays when I visit my mom’s place , my lovable dad never forgets to buy this for me.

Last week I bought frozen parotta 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 , you can’t find any vegetables except onions, skin of tomato and a layer of oil floating on top and may be some pieces of cauliflower. I have also shared a plain tomato salna. But I added some vegetables just to make it healthy. We loved its taste. Its taste will surely remind road side hotels salna to you.

 

Lets see how to make parotta salna at home. Give a try and let me know how it turned out for you.  Hope you will love it like me ;).  If you have salna and parotta leftover in hand, you can make delicious kothu parotta too.

Do check out my Saravana bhavan style Parotta Kurma, Parotta recipe with less oil, Kothu parotta recipe, Tomato kurma and chilli parotta.

Vegetable Salna Recipe / Hotel style Veg salna for Parotta

Vegetable Salna Recipe / Hotel style Veg salna for Parotta and biryani

 

Cuisine: Indian

Category: Side dish 

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

For gravy Mixed Vegetables ( carrot , beans , peas and potato, cauliflower) – 1/2 cup ( I add 1 cup) Ginger – Garlic paste – 1/2 tsp Big onion –1 no (finely chopped) Tomato - 1 no (-do-) Mint leaves – a few Cooking oil - 2 tbsp Bay leaf – 1 (optional) Black stone flower – 1 (optional) Salt & water - as needed To grind: Cooking oil – 1 tbsp Tomato – 2 nos Red chilli powder – 1.5 tsp (use 3/4 tsp for less spice) Coriander powder – 2 tsp Jeera powder – 1/4 tsp Garam masala powder OR Chicken masala powder - 1/2 tsp Turmeric powder – 1/4 tsp Cinnamon – 1 small stick Cloves – 2-3 nos Elachi / cardamom – 1 seed Fennel seeds /soambu – 1/2 tsp Grated coconut – 3 tbsp Khus khus / Poppy seeds – 1/2 tsp Cashew nuts – 3 nos Salt & water – as needed

HOW TO MAKE VEGETABLE SALNA

1. Wash and Cut all the vegetables of small size uniformly.
2. In a kadai, heat oil and add the spices, ginger, garlic, onion, tomato and spice powders.
3. Mix well till tomato mushes. Then add the grated coconut, cashews, poppy seeds. Mix well and switch off the flame. After it cools down, add little water and grind to a smooth paste.
4. In a cooker base, add oil, bay leaf, black stone flower and Ginger garlic paste, onions, mint leaves and sauté till raw smell emanates. Now add the chopped tomato pieces and saute well till it turns mushy.
5. Now add the ground masala paste,required salt  and all the vegetables. Add enough water and pressure cook for one whistle.
6. When you open the cooker, you’ll see a layer of oil floating on top and you get a nice aroma. If you feel the water is more, allow it to boil for sometime by simmering the flame which makes the oil separate more. Remove and garnish with coriander leaves.
7. Serve hot with Parotta, dosa, idli and biryani. Enjoy !

NOTE

If you want the 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 part. Adjust the amount of chilli powder according to your taste. You can even add it at the end and boil for sometime if required.

 

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Hotel Idli Sambar Recipe | Tamil nadu Tiffin Sambar - Side Dish For Idli Dosa Pongal

I think most of you would have tried varieties of Tamil nadu hotel style idli sambar recipes at home. Even I too posted an idli sambar with toor dal long time back which learnt from my MIL. It tastes similar to the hotel ones. But I should say this is the exact recipe for restaurant style sambar. I got this recipe from Aval vikatan’s supplementary.

Yesterday I tried this for my guests. My guests liked it so much, I was showered with compliments and they were asking for the recipe. Thanks to Mrs. Revathy shanmugam for this yummy hotel kind of recipe. It tastes mildly tangy with more of dal, less spicy and you can even drink this sambar.

 

You can use this as basic Tiffin sambar recipe for making sambar vada,Mini idli sambar etc. It’s a great side dish for Idli, dosa recipes. My friend Jayarani gave me a tip recently. She told me to add pumpkin instead of jaggery and she also suggested me to use drumstick.

 Yes, as she told adding pumpkin gave a mild sweetness and drumstick gave a nice flavour. I have updated the recipe adding them. Do try this, I am sure you’ll get the exact taste as in most of the restaurants. It goes well with idli , dosa , Venpongal and vada. 

Check out this recipe for another version of hotel sambar if interested.

Check out my MINI IDLI SAMBAR RECIPE too.

Hotel Idli Sambar Recipe

Hotel Idli Sambar Recipe - Restaurant style Tiffin Sambar Recipe

Cuisine: Indian

Category: Side dish

Serves: Serves 4

Prep time: 15 Minutes

Cook time: 15 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup - 250ml Toor dal OR Moong dal – 1/3 cup Turmeric powder - 1/2 tsp Cooking Oil – A drop Pumpkin – 4-6 pieces ( cube sized) Drumstick – 1 no ( Chop into small pieces) Vegetables ( Carrot & potato) – If needed. Tamarind – 2 seeds (approx. small gooseberry size) To roast and grind Cooking Oil - 1 tsp Dhania / Coriander seeds – 1 tbsp Chana dal – 2 tbsp Red chillies – 6 nos Methi seeds – 1/2 tsp To temper & saute Mustard seeds – 1 tsp Urad dal –1tsp Jeera / cumin seeds – 1/2 tsp Red chillies – 2 nos (pinched) Curry leaves – a few Asafetida/Hing – few pinches Small onion - a cup Tomato – 1- 2 nos Sambar powder – 1/2 tsp Coriander leaves – to garnish Jaggery – 1 tsp ( Add if you don’t use pumpkin) Ghee – 1 tbsp

HOW TO MAKE HOTEL IDLI SAMBAR - METHOD

Soak tamarind in warm water for 20 minutes and take the extract. Set aside. Peel the onions and chop the tomatoes. Pressure cook the dals with turmeric powder, pumpkin pieces and a drop of oil. Mash and set aside. Cook drumstick and other vegetables separately and set aside In a kadai roast all the above said ingredients and make it a fine powder.   In the same kadai , add oil and temper all the items in the same order. Now add the sambar onions and saute till transparent. Then add the tomatoes ( crush it with your hands before adding , this makes the sauting process faster ) and required salt. Saute till tomatoes turn mushy and juicy. Add the tamarind extract , raw pinched curry leaves , hing, sambar powder and turmeric powder. Allow to boil till the onions get cooked. Now add the mashed dal,cooked vegetables ( if using) and the ground powder. Mix well so that there are no lumps. Boil for few minutes. It will thicken. Add more water if necessary. Switch off the flame add garnish with coriander leaves. Last but not the least, don’t forget to add a tbsp of ghee & Cover it with a lid until you serve..  Enjoy with idli, dosa and pongal!

Note

U can use the combination of moong dal and toor dal in equal quantities and make this sambar. Adding pumpkin gives a sweetness to the sambar. So no need to add jaggery or sugar. If you don’t add pumpkin use either jaggery or sugar while sambar boils. Make this sambar atleast 3-4 hours before serving because all the tastes blends well. U can reheat it while serving. For variations, you can add a tbsp of grated coconut while roasting the powder ingredients and powder them. Tastes great the next day with full aroma !!

ENJOY THIS SAMBAR WITH SOFT IDLIES.CRISPY DOSA & VEN PONGAL !!

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Tomato Sambar Recipe For Dosa - Thakkali Sambar Without Dal

I always look for varieties of sambar/chutneys/kurma recipes for idli, dosa. Most of the Tamil people make idli/dosa at least 3-4 times in a week. Me too not an exception. Every time I used to hit my head for making side dish as I don’t like to repeat the same. So whenever I meet my friends or neighbors, I ask them about the side dish they make for idli/dosa/chapathi and try them in my kitchen. 

Last week my school friend Swarna called me and we talked more than one hour discussing our past, present etc:) I asked her about her idli sambar recipes. She told me this easy tomato sambar recipe without dal ( Thakkali sambar in Tamil) for idli,dosa. I love to try varieties of tomato recipes. So I got tempted and prepared it as a side dish for dosa. 

Basically Sendhil loves to have juicy sambar recipes more than chutney varieties for dosa. So he loved it very much.  This sambar has a mild masala flavor. It tastes well with chapathi too if you make it little thick like kurma by adding more coconut. Its a very simple and delicious recipe. Lets see how to make this yummy thakkali sambar for idli,dosa ( Tomato onion sambar) !

If interested , check out  my other tomato sambar recipes

Tomato sambar with coconut for idli

Tomato brinjal sambar for idli

Spicy sambar for dosa

Tomato sambar without dal, coconut and spices

Thakkali kuzhambu for rice

Tomato sambar/Thakkali sambar for idli,dosa

Tomato sambar/Thakkali sambar for idli, dosa - Tastes like kurma

Cuisine: South Indian

Category: Sambar recipes

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Ripe Tomato – 2 nos (chopped ) Big onion – 1 no (finely chopped) Salt & water – as needed Coriander leaves – to garnish To grind: Grated Coconut – 2 tbsp Ginger - 1/2 inch size Garlic cloves - 2 Green chilli – 2-3 nos (I used 2) Fennel seeds/Soambu/Perunjeeragam – 1/2 tsp To season: Cooking oil - 1 tbsp Mustard seeds – 1/2 tsp Curry leaves – few

METHOD

Chop and cook the tomatoes adding enough water. Grind all the items given under “to grind “ along with cooked tomatoes adding required water. Make it a paste. Set aside. Now heat the kadai with a tbsp of oil and season all the items given above. Add the chopped onions and saute till transparent. Add 1/2 cup of water and cook the onions till soft. Now add the ground tomato masala to it and boil till raw smell leaves it. May take 5 mins.Add water if you make it for idly/dosa. If  you make it for chapathi, add less water and make the gravy thick. Finally garnish with coriander leaves and serve!! Enjoy !

Note

Adjust the quantity of chilli as per your taste buds. Here I have not used whole spices like cinnamon, cloves etc. So this sambar tastes mildly spiced with ginger & fennel seeds flavor. If you wish, you can saute the whole spices along with onion for more masala flavor.  Garnish this sambar with coriander leaves if you have in hand.

Enjoy this yummy sambar with hot hot idli & dosa by drizzling a tsp of gingely oil !!

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Tomato Brinjal Sambar Recipe-Side Dish For Idli Dosa

I learnt this sambar recipe from my sister’s MIL.When we visited her house,she made this sambar for idli.It tasted excellent.We loved it very much.The combination of brinjal/Kathirikai and tomato/Thakkali was awesome.Sendhil hates brinjal but still he never complains if I make this sambar for idli.Nowadays I prepare this sambar for idli, dosa regularly.It’s a very easy side dish recipe to make in busy mornings as it has no dal.Lets see how to prepare this simple and yummy tomato brinjal sambar for breakfast/dinner!

Tomato brinjal sambar recipe

Tomato brinjal sambar recipe - Side dish for idli,dosa

Cuisine: South Indian

Category: Side dish

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

To pressure cook Brinjal - 2 nos Ripe tomato - 3 nos   Red chilli - 4-5 nos ( add more for spicy sambar) Salt & water - as needed To saute Cooking oil - 1.5 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Chana dal - 1 tsp Small onions or big onions - 15nos/1 no Hing/Asafetida - A big pinch Curry leaves - few Coriander leaves - to garnish

METHOD

Wash and chop the brinjals.Keep it immersed in water.Wash and chop the tomatoes,small onions and set aside. In a pressure cooker,take the chopped brinjals,tomatoes and red chillies. Add the required salt and water.Cook in high flame for 3 whistles.Open the cooker when the after the steam is released. Mash it well using a ladle/whisk OR grind the mixture to a smooth paste.Set aside. Heat oil in a kadai.Splutter mustard seeds,urad dal,chana dal,hing and curry leaves.Saute the onions till transparent.Then add the mashed brinjal,tomato paste along with some water.Mix well and check for salt and spice levels.Add more red chilli powder if u want spicy taste. Allow the sambar to boil for sometime.It will thicken slightly.Lastly add the coriander leaves.Give a boil and switch off the flame.Serve hot with idli,dosa drizzled with a tsp of sesame oil/Gingely oil.Tastes yumm ! NB:If you love brinjals,you can add equal quantity of brinjal and tomato.I added less brinjals and more tomatoes as per my family’s taste.

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Very Good Recipes Tags: Tomato brinjal sambar, side dish for idli, dosa, Thakkali sambar, kathirikai sambar for idli, brinjal sambar for idli, brinjal recipes, tomato recipes, sambar without dal

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Tomato Sambar Recipe For Idli - Thakkali Sambar With Coconut

(Updated)
I am back from my mom’s home.I had a great time with my parents and sister:). I learnt some side dish recipes from my mom.Let me start with this sambar. Yesterday I prepared this sambar for idli. It tasted great!! I was very happy because my FIL and Hubby dear ate well!! I thank my mom for teaching me this yummy side dish for idli:) This tomato sambar is without dal.

Coconut and tomato gives the base for this sambar.If you are bored of making moong dal or toor dal sambar recipes for idli dosa,do give this a shot. You may like it. If you are looking for tomato sambar recipes without coconut and dal, please check this & this link. Lets see how to make this yummy thakkali sambar for idli.

Tomato sambar for idli

Tomato sambar - Thakkali sambar with coconut - Side dish for idli

Cuisine: South Indian

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Ripe Tomato – 4 nos (I used bangalore tomato) Asafetida/Hing – a pinch Salt – To taste To grind Grated Coconut – 1 tbsp Fried gram – 2 tsp Green chilli – 3 nos ( use 4 for spicy sambar) Water – To grind To temper Oil – 1 tbsp Mustard seeds- 1/2 tsp Urad dal – 1 tsp Chana dal – 1 tsp Big onions – 2 (slice cut) Green chilli – 1 to 2(slit cut) Curry leaves – a sprig Coriander leaves – To garnish

METHOD

Wash and chop the tomatoes. Boil it in a bowl of water till it cooks well. Remove and let it cool. Drain the excess water and keep in a bowl. Do not discard it. Now mash the tomato using a ladle or whisk. You can also grind it in mixie to a paste if you want a clear sambar without tomato pieces. The point is tomato should be pulpy and mashed well. Slice onions. Slit green chillies and chop coriander leaves. Grind all the ingredients given under “to grind” to a smooth paste.Set aside. Heat oil in a kadai and splutter mustard seeds,urad dal and chana dal. Add sliced onions, slitted green chillies, curry leaves and hing. Saute for a minute. Add salt and the tomato cooked water to this and cook the onions. After the onions are cooked well, add the mashed tomato and ground coconut paste. Let it boil well for few minutes. Add some water if needed. Adjust the consistency of sambar as per your wish. Garnish with lots of coriander leaves and serve hot with idli. Drizzle a tsp of sesame oil while serving. Enjoy !

Try this easy tomato sambar for a change. Tastes good with hot idli !

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Besan Sambar - Kadalai Maavu Sambar - Tiffin Sambar Recipe

Besan sambar/ Kadalai maavu sambar is a very simple and tasty sambar recipe for idli & dosa. Ideal for bachelors and working women to prepare in busy mornings and lazy nights.We call this as Kadala maavu sambar in Tamil. Its a quick and no dal, no vegetable sambar for idli. You would have heard about Bombay chutney. This recipe is similar to that. It tastes good with chapathi too with slight variations.Check notes section for variations.

Besan sambar recipe/ Kadalai maavu sambar

Easy side dish for Idli dosa with besan flour

Cuisine: Indian

Category: Side dish for idli dosa

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 250ml Besan – 1/4 cup Tamarind – Small gooseberry size or ripe tomato - 2 nos Green chilly – 4-5 nos ( slit ) or sambar powder - 1.5 tsp Big onion – 2 nos(finely chopped) To temper Cooking Oil – 1 tbsp Mustard seeds- 1/2 tsp Urad dal – 1 tsp Asafetida/Hing – 1/4 tsp ( 1/8 + 1/8 tsp) Curry leaves –1 sprig Turmeric powder – 1/4 tsp Coriander leaves /Cilantro– 1/4 cup (finely chopped)

HOW TO MAKE BESAN SAMBAR - METHOD

Soak tamarind in water and extract pulp from it.Dilute the besan without lumps adding required water.Set aside. Heat oil in a kadai and add mustard seeds.Once it starts spluttering add urad dal, a pinch of hing and curry leaves.Add finely chopped onions, slit green chillies ( Or add sambar powder along with tamarind extract) and saute till onions become transparent. Add some water and cover the kadai with a lid. Onions will get cooked nicely. Now add the besan water, tamarind extract, ( Sambar powder if using) with salt and 1/2 cup of water. Add 1/4 tsp of hing and turmeric powder. Bring it to boil.Gravy may become thick. So add some water in between. It should boil till the raw smell of besan leaves off completely. Check for taste and add more salt if needed. Finally, add the coriander leaves and serve hot!!

Note

This sambar should be watery.So add water whenever gravy becomes thick . We should add asafetida/hing, 1/8tsp while seasoning and 1/8 tsp during boiling!!This gives the flavor for the dish!! So I mentioned twice to add hing. If you use sambar powder instead of green chillies, color and flavor of this sambar will vary. Note: For chapathi, we follow the same procedure but instead of tamarind extract ,we use lemon juice or tomato pieces.Gravy should be thicker than this.We add lemon juice at the end i.e. after removing from the flame.

 Delicious sambar is ready to serve hot with idli & dosa adding sesame oil !

Technorati Tags: Besan recipes,Besan sambar recipe,Besan sambar for idli,dosa,Besan flour sambar,kadala maavu sambar,bombay sambar,bombay chutney

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Tomato Sambar With Coconut / Thakkali Sambar For Idli, Dosa

Generally most of us make chutneys for dosa and rarely sambar. But my husband Sendhil likes to eat dosa with sambar more than chutney. This tomato sambar tastes more like tomato kurma and its my kind of recipe. So I do this sambar specifically for dosa. It’s a good side dish for idli & chapathi too. Lets see how to make this kurma kind of thakkali sambar for idli, dosa.

Tomato sambar for dosa

Thakkali sambar/Tomato sambar for idli,dosa - A kurma kind of sambar !

Cuisine: South Indian

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

INGREDIENTS

1 cup - 250 ml Ripe tomato - 3 nos Big onion - 1 no Curry leaves - few To grind Grated coconut - 1 tbsp Fried gram dal/Pottukadalai - 2 tsp Turmeric powder - 1/8 tsp Chilli powder - 1 tsp ( add 1.5 tsp for spicy taste) Cinnamon - 1 small piece Cloves - 1 no Ginger - 1/2 inch Garlic - 3 cloves To temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Coriander leaves - to garnish

HOW TO MAKE TOMATO SAMBAR - METHOD

Boil the tomatoes adding 1 cup of water till its skin cracks. After its cool down, grind it along with other ingredients given under “ To Grind” to a smooth paste. Chop the onions finely. Heat oil in a pan.Add the items under “to temper”. Saute the onions, curry leaves and add the ground tomato paste. Add 1 cup of water and salt. Boil well. Garnish with coriander leaves and serve with dosa or idli. Enjoy ! NOTE: If you want to make this for chapathi, add less water and make it thick. Try adding some vegetables!!

Spicy Sambar is ready to serve with dosa! I love to have this dosa with thick dosa more than crispy ones :)

Technorati Tags: Tomato sambar recipe,thakkali sambar,tomato recipes,tiffin sambar,side dish for idli,dosa,idli sambar,dosa sambar recipe

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