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
Adding poppy seeds and mint should not be missed.
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.
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.