Salna or chalna is a excellent combination for parotta. Since we have not added any vegetables or meat in this, we call it empty salna. The nice thing about this is, you could also serve this salna with wide variety of recipes like chapati, dosa and idly. It tastes awesome when made with freshly ground black pepper. This is kutralam border kadai style salna and not the normal roadside hotel salna. Perfect for thattukada style of food, if you are into that kind of thing. To serve cut the parotta into small pieces, pour the salna and leave it for 5 mins. This is how parotta's are usually had in southern part of tamilnadu. The parotta takes up all the flavors of the salna and makes it even more delicious.
Empty Salna Recipe
Big Onion - 1
Tomato - 1, small
Green chilli - 2
Cloves - 2
Cardamom - 1
Bay leaf - 1
Salt - to taste
Curry leaves - 2 sprig
Coriander leaves - to garnish
Oil - 1 tblspn
To roast and grind:
Big onion - 1
Tomato - 1
Cinnamon - 1 stick
Ginger - 1 inch piece
Garlic - 4 cloves
Cashews - 5
Black pepper - 2 tsp
Fennel seeds - 1 tblspn
Cumin seeds - 1 tsp
Coriander powder - 2 tsp
Chilli powder - 1/2 tsp
Turmeric - 1/4 tsp
Grated coconut - 3/4 cup
Curry Leaves - a sprig
Oil - 1 tblspn
Chop tomatoes and onion into keep aside.
In a pan, heat little oil. Add cinnamon, fennel seeds, cumin seeds, black pepper and wait till it crackles. Add in cashews and fry for a min.
Now, add the chopped onion and curry leaves. Once onion becomes translucent, add the chopped tomatoes and fry till it turns little soft.
Then, add coriander powder, chilli powder, turmeric and sauté for 30 seconds.
Add in grated coconut and fry for 2 mins. Cool them a bit and grind into a smooth paste adding little water.
Heat oil in a kadai, add cloves, cardamom, bay leaf. Add in slit green chillies and onion. When onion becomes soft, add chopped tomato.
When tomato turns mushy, add the ground paste, curry leaves, salt and add enough water. Cover with a lid and cook until oil separates. Garnish with coriander leaves.
Serve with parota, chapati.
- Black pepper gives an excellent taste to this Salna. So I have added less chilli powder. If you want more spiciness, add freshly ground pepper instead of chilli powder.
- Do not forget to add curry leaves
- If you are making for two, reduce the amount of onion and tomatoes
|Keep all your ingredients to grind|
|Here is the ingredients to prepare gravy|
|Heat oil, add cumin, fennel seeds and cinnamon stick|
|Saute a bit and when cumin starts to crackle, add ginger, garlic and cashew|
|After few seconds, add onion and pepper|
|When onion becomes soft, add in chopped tomatoes and saute until it turns mushy|
|Now, add the coriander powder, turmeric and chilli powder. Saute for 30 seconds|
|Then add the grated coconut and stir for 2 mins|
|Cool down a bit before grinding|
|Take the sauteed ingredients in a blender and blend them into a smooth paste adding little water|
|Now, start making gravy by heating oil. Add cloves, cardamom and bay leaf|
|Add the green chilli, chopped onion and stir fry till onion becomes translucent|
|Add in chopped tomato and saute till it becomes mushy|
|Its time to add the ground masala paste, salt and curry leaves|
|Add enough water and check for salt|
|Cover with a lid and cook till oil separates on its sides|
|Oil is separated, switch off the flame|
|Empty salna is ready. Serve with chapati, parota or dosa|