plain salna recipe / street style empty salna
plain salna recipe / street style empty salna
Inseparable word whenever we think of parotta is this plain salna. I have grown up eating this aromatic essence dunking parotta in it and relishing gives soulful satisfaction. Salem is one the renowned places where we get hot parottas with loads of flavourful tasty salna. Most often when we want to eat parotta we get parcel from the renowned street shops. Here they give separate salna alone and the cost depends on the quantity. Even-though it goes well with idli,iddiyapam,chappathi appam I love to have it only with hot fluffy parottas. Each one has their own way of making this plain salna recipe. Sometimes I add kal pasi with the ground ingredients and this time I have not added. If you add it gives a nice taste and brings the exact salna taste. For nice roadside salna the gravy should be nicely boiled for
minimum fifteen minutes so that oil oozes on the top. At first in hotels the salna was made from left over mutton or chicken gravy where more coconut and other spices where ground and added made thin to meet the demand for gravies. Nowadays they make this salna from left over chicken bones or mutton bone pieces. On high demand plain salna came into show with bones removed but special vegetarian salna are also made with or without veggies. Do try this plain salna recipe and Iam sure that you are going to love it.
plain salna recipe / street style empty salna
INGREDIENTS:
To roast and grind:
Big onion – 1
Tomatoes – 2-3
Grated coconut – 5-6 tbsp
Khus-khus – 1 tbsp
Sombu – 1tbsp
Cinnamon/pattai – 1 small bit
Cloves/lavangam – 2
Cardamom/elachi – 2-3
Cashews – 10-12
Oil – 1 tbsp
For gravy:
Oil -2 tbsp
Cumin//jeera – 1 tsp
Pepper/milagu – 1/2 tsp
Big onions(big)(chopped) – 1
Ginger garlic paste – 1tbsp
Redchilli powder – 1 tsp
Coriander powder – 2tsp
Garam masala powder – 1 tsp
Turmeric powder – 1/2 tsp
Salt to taste
Some mint leaves(chopped)
Some chopped coriander
METHOD:
1.Heat oil in a pan add all the to roast ingredients and saute nicely.
2.When cool grind by adding water add cashews and grind into a paste and keep ready.
3.Keep oil in a kadai cumin and pepper.
4.Then add onions to brown add ginger garlic paste saute well.
5.Then add spices chilli powder, coriander powder, Garam masala powder and turmeric powder add needed salt.
6.Saute well then add the ground paste stir well then add needed water bring to that watery consistency.
7.Close the lid and let it boil for 15-20 minutes in-between add some chopped mint and check salt and add if needed
8.Switch off the stove add chopped coriander.
plain salna recipe / street style empty salna
Ingredients
To roast and grind:
- Big onion - 1
- Tomatoes - 2-3
- Grated coconut - 5-6 tbsp
- Khus-khus/kasa kasa - 1 tbsp
- Sombu/fennel - 1tbsp
- Cinnamon/pattai - 1 small bit
- Cloves/lavangam - 2
- Cardamom/elachi - 2-3
- Cashews - 10-12
- Oil - 1 tbsp
For gravy:
- Oil -2-3 tbsp
- Cumin//jeera - 1 tsp
- Pepper/milagu - 1/2 tsp
- Big onions(big)(chopped) - 1
- Ginger garlic paste - 1tbsp
- Redchilli powder - 1 tsp
- Coriander powder - 2tsp
- Garam masala powder - 1 tsp
- Turmeric powder - 1/2 tsp
- Salt to taste
- Some mint leaves(chopped)
- Some chopped coriander
Instructions
- Heat oil in a pan add all the to roast ingredients and saute nicely.2.When cool grind by adding water add cashews and grind into a paste and keep ready.3.Keep oil in a kadai cumin and pepper then add onions to brown.4.Then add ginger garlic paste saute well.5.Then add spices chilli powder, coriander powder, Garam masala powder and turmeric powder add needed salt.6.Saute well then add the ground paste stir well then add needed water bring to that watery consistency.7.Close the lid and let it boil for 15-20 minutes in-between add some chopped mint and check salt and add if needed8.Switch off the stove add chopped coriander.
Notes
The gravy should be boiled for minimum fifteen minutes to get that right flavour.
Some add kal paasi you can add it if you have it which gives a nice trademark flavour.
Don’t skip adding cashews it gives a nice taste and creaminess to the gravy.
Salna should be watery not thick apt for parotta,chappathi,iddiyapam,appam,idli,dosa.