Parotta Salna | Veg Salna | Gravy for Parotta

Parotta Salna, a quick and easy to make curry for your parotta and it tastes just like the salna at parotta stall. Other than parotta, it tastes well with idli, dosa, idiyappam & chapathi too. As i said in my parotta post, before marriage, we never attempt to make parotta or salna at home, since we have so many parotta stalls around our home (Tirunelveli) and the parotta & salna at each stall has their unique taste, the idea of making them at home never even crossed our minds.
But after marriage, at my MIL's place(Tirupur), they used to make parotta & salna at home frequently and the salna tastes just like the parotta stall ones and they got the recipe from ST's aunt family. Actually ST's aunt family runs a small restaurant at their home town near tenkasi and in their restaurant the main menu is paraotta & salna. Now you know,why i said that this salna tastes just like the parotta stall salna. 

Parotta Salna

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: Indian
Parotta Salna, Salna, Veg Salna, Empty Salna,Parotta stall Salna, Restaurant Salna,Road side Salna,How to make Parotta Salna Parotta Salna, a quick and easy to make curry for your parotta and it tastes just like the salna at parotta stall.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Onion(medium size) - 1
Tomato - 1
Ginger Garlic paste - 1 tsp
Cloves - 2 
Cinnamon - 1 inch stick
Cardamom - 2 
Turmeric powder - 1/4 tsp
Red chilli powder - 1 tsp
Coriander powder - 1 & 1/2 tsp
Garam masala - 1 tsp
Curry leaves - few
Coriander leaves - few
Oil - 2 tsp
To Grind
Peanuts (roasted & peeled) - 3 tbsp
Grated Coconut - 2 tbsp
Fennel seed - 1 tsp
Cashews -  4 

Procedure 

Cut the onions into thin slices & tomato into small pieces.Heat the pan with oil, add cinnamon,cloves & cardamom and sauté for 30 sec, then add the onions and sauté till it become translucent.

Add  curry leaves, green chili ginger & garlic paste and sauté for few mins until it becomes aromatic.

Add tomatoes & spices(turmeric, red chili & coriander powder) and sauté till the tomatoes becomes mushy.

In the mean grind the ingredients listed under "To Grind" into smooth paste.

Add the coconut paste into the pan and add water as needed & give a good mix.

Add salt & garam masala and allow it to boil for 12-15 minutes(till raw smell goes off) in medium flame.

Finally garnish with coriander leaves, Tada, Delicious Parotta stall style Salna is ready.Serve it with Poratta.

Notes:

• This gravy tends to thick when boiling, so add more or less water and adjust the consistency as per your liking.
• Boil the gravy until the raw smell of peanuts goes off, it takes extra few minutes than the other gravy.
• I have used the store brought peeled and roasted peanuts, otherwise you have to roast the peanuts well and let it cool before grinding.