Home Made Salna Recipe
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If you have been to Tamil Nadu in India, hope you didn't miss out in relishing the tasty food at the roadside parotta Kadai (paratha shop).
This video describes how to make the salna that is served at almost all the hotels serving Kerala parotta. It combines best with parotta but is also used along with Dosa, Idli, idiyappam or biryani.
Do try this at home and the fragrance will make your neighbours asking "hey, what's cooking" ???
Let's see how to make a "HomeMade Salna" recipe with simple few steps.
Bay leaf - 1
Cinnamon - 1 inch
Cloves - 4
Mace/ Jai Pathri - 1
Cardamom - 2
Black Stone Flower - 2
Black Cardamom - 1
Fennel Seeds - 1 tbsp
Poppy Seeds (Kaskas) -1 ½ tbsp
Oil - 2 tsp
Small Onion - 1/2 cup
Ginger - 1 inch
Garlic - 3 - 5 cloves
Green Chilli - 1
Curry Leaves - 2 bunch
Coconut - ½ cup
Cashew Nut - 5
Oil - 3 tbsp
Cinnamon - ½ inch
Fennel Seeds - 1 tsp
Onion (very thin sliced) - 2
Tomato (very thin sliced) -1
Curry Leaves - 2 bunch
Turmeric - 1/2 tsp
Chilli Powder - ½ tbsp
Coriander Powder - ½ tbsp
Salt - to taste
Water - 4 cups
Coriander Leaves - ½ cup
Dry fry the below items in a medium flame on a pan (Tawa)
*Bay leaf (Tej patha)
*Mace / jai pathri
*Black stone flower (Pathar phool in hindi)
*Black cardamom (kali elaichi)
*Fennel seeds (Saunf)
*Poppy seeds (khaskhas)
Once the poppy seeds (kaskas) turn golden brown remove it and keep aside to cool.
Fry small onions with 2 tsp of oil till the onion turns into golden brown.
Add ginger, garlic and green chilli.
Cook for 2 min
Then add curry leaves, tomato and coconut.
Once it gets fried nicely switch off the stove and leave it to cool.
Then add all the fried and dry fried ingredients and the cashew nuts in a mixer jar and grind till it becomes a thin paste and keep aside.
In a frying pan, add 3 tbsp of oil.
Add onion and fry
Close with a lid and cook for 3 min.
Add curry leaves, coconut paste, mix well and cover with the lid for 2 min.
After 2min add turmeric, chilli powder, coriander powder, salt and 2 cups of water mix well
Close with a lid.
Cook for 15 - 20 min in medium flame.
When the gravy gets thick add 2 cups of water and coriander leaves, cook for 5 min.
That's it. Your Salna is ready.
Note: Salna will be served little watery, you can make it thick or thin gravy by adding more or less amount of water.
Hope you enjoyed my recipe and will meet you in the next one.
Photo by Engin Akyurt from Pexels
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"Yaan Petra Inbam Peruga Ivvaiyagam" (Let the World get the same Bliss that I got from our Lord)- Tirumular.