Salna recipe | Empty salna for parotta


Salna or empty salna, vegetarian gravy with simply onion and tomato base with numerous spices, masala to make it good facet dish for parotta or biryani/ gentle selection rice.

Salna

Good facet dish once you run out of greens or once you need one thing in bulk as facet dish.

This goes effectively with parotta completely, but in addition you may have it with poori, chapathi and rice dishes like kuska, ghee rice, coconut milk rice, peas masala rice.

Soar to:

Components

Listed below are the easy substances wanted for the salna you could simply discover in your pantry.

Ingredients for salna
Empty salna substances

Base

  • Onion – Sauteed and caramelized till delicate in order that it lends the principle taste and will get merged within the recipe.
  • Tomato – Gives the bottom with tanginess in addition to quantity.
  • Ginger garlic paste – One of many predominant taste in salna, I exploit do-it-yourself recent ginger garlic paste for finest outcomes.

Masala paste

  • Coconut – Used for base as thickening agent and predominant ingredient in many of the south Indian type gravies.
  • Cashew nuts – Provides richness and quantity, thickens as effectively.
  • Fried gram dal – Similar as cashews additionally a stunning texture, taste to the gravy. Greatest substitute for poppy seeds. Kasa kasa (Gasagasa) is banned right here in Singapore, so I all the time exchange any recipe requires it with pottukadalai.

Besan/ Chickpea flour/ Gram flour – Used for thickening and it offers an exquisite taste because it boils, will get cooked and blends within the Salna.

Lemon juice – Balances the style and takes out bitterness from spice powders if any.

Complete spices

  • Cinnamon
  • Star anise
  • Cloves
  • Cardamom
  • Stone flower
  • Biryani leaf
  • Fennel – I used powder as my household doesn’t like complete seeds, you may observe the identical or mood with seeds for those who can.

Contemporary herbs

  • Mint – Contemporary mint leaves is predominant taste in salna.
  • Coriander– Lends lot of taste to the gravy.
  • Curry leaves – Remaining garnish with few recent curry leaves.

Spice powders

  • Kashmiri chilli powder – Together with oil it floats on prime giving the seems to be of a typical street facet salna.
  • Sambar powder – My sambar powder is usually coriander and pink chilli with traces of different spices. You should utilize retailer purchased ones like Aachi or Sakthi. Singapore of us can use Baba’s model. Please keep away from one with coconut/ kopra or asafoetida.
  • Garam masala – You can even use Biryani masala
  • Turmeric

See recipe card for full record and portions.

Directions

1. I firstly grind masala paste and maintain it prepared. Place coconut, cashew, pottukadalai in mixie.

for masala paste

2. Grind it easily with ½ cup water.

smooth paste

3. Secondly, dissolve 1 tablespoon gram flour in 2-3 tablespoon of water with out lumps.

gram flour

Put aside. Slowly add water to make a thick paste firstly after which regularly dilute it to keep away from lumps.

In case you get lumps, go it by a strainer.

besan mix

4. Warmth a heavy bottomed pan with oil. Add tempering gadgets.

tempering salna

5. In goes curry leaves adopted by sliced onion.

sliced onion

6. You may add a sprinkle a little bit salt and proceed sauteeing till golden in shade. Take care to not burn it.

caramelized onion for salna

7.Then add ginger garlic paste and fry effectively. Maintain stirring for a minute as it could get caught to backside of pan.

ginger garlic paste
do-it-yourself recent ginger garlic paste for a tremendous taste in salna
oil oozes

8. After that, add finely chopped tomato. Once more sprinkle some salt, add all masala powders and blend effectively.

tomato, spices

9. Proceed frying till oil floats on prime and turns into mushy.

oil floats

10. Now, add floor coconut paste, and blend effectively for a minute.

ground paste

Add mint leaves and half the coriander leaves.

mint leaves

11. Add water regularly as you combine and as soon as it’s thinned out, you may add all of the water (Whole 7 cups)

add water gradually

12. Add salt, combine effectively.

mix

Now, in goes the gram flour in water. Combine effectively.

kadalai mavu

13. Convey to boil, then put the flame to medium and cook dinner coated for quarter-hour.

bring to boil
simmer cook

Stir in between.

simmer

14. Boil moreover for 7-10 minutes with open lid till it turns into thicker.

It will get barely thicker because it cools down, so change off accordingly.

reduce, oil floats on salna

15. Swap off the flame, lastly add lemon juice and blend. Garnish with remaining coriander leaves and few torn recent curry leaves.

garnish salna with coriander, curry leaves, lemon juice

Salna prepared!

salna ready

Goes effectively with parotta (not paratha/ parantha) đŸ˜‰ Simply pour generously over it and revel in!

salna
parotta salna

Substitutions

  • Sambar powder – Use curry powder obtainable commercially. Or simply enhance pink chilli powder and add 1 tablespoon of coriander powder.
  • Fried gram dal – use identical quantity of poppy seeds.

I tailored this recipe from this video and made it vegetarian (empty).

Variations

  • Spicy – add black pepper powder and a slit inexperienced chilli for making it spicy.
  • Deluxe – add boiled greens to make vegetable salna.

See this Tomato kurma and Cauliflower peas kurma recipe on my web site!

Video

Watch salna video in Rakskitchen Youtube channel.

Tools

I discover my Le Creuset pot finest for such kurma/ gravies the place we will fry and boil in a single pot.

You can even use any heavy bottomed vessel or perhaps a strain cooker/ strain pan.

Storage

Salna stays good upto 3 days in fridge.

I’ve not tried freezing, however principally it could possibly freeze for 3 months.

All the time retailer as quickly as you settle down the meals, not after leaving it very long time in counter prime then retailer.

Prime tip

  • Ensure that not let something get burnt as it could flip bitter and spoil the entire dish.
  • Boiling for very long time is the important thing for good style and taste.
  • Don’t assume the spice powders are extra, it’s wanted for positive to stability the style.

My notes

I attempted salna a few instances, very long time again with out understanding the idea of including numerous water and boiling for very long time.

As a result of I’ve not tasted salna aside from do-it-yourself. Being newbie in cooking, first technology to make use of such masala, ginger garlic paste base gravy, I couldn’t stability the style.

It ended up just like my tomato kurma, so I gave up.

Solely lately after watching it in Youtube from well-known chef channel I began making.

It turned out fairly good, however there was all the time a bitter style within the gravy, very very gentle although.

I’m not positive if it was due to the spice powders (particularly I doubted dhaniya powder) or the an excessive amount of of leaves I added.

So lastly making this model, taking solely the idea of including besan combination from that recipe.

I additionally added lemon juice to keep away from the bitterness and stability the tastes.

Salna with parotta
Parotta, salna

Recipe card

Salna recipe

Salna or empty salna, vegetarian gravy with simply onion and tomato base with numerous spices, masala to make it good facet dish for parotta or biryani/ gentle selection rice.

Delicacies Indian, South Indian

Cup measurements

Components

  • 2 Onion sliced
  • 2 Tomato finely chopped
  • 2 tablespoon Ginger garlic paste
  • 3 tablespoon Mint leaves finely chopped
  • ¼ cup coriander leaves finely chopped
  • 1 tablespoon Gram flour Dissolve in 3 to 4 tablespoon water
  • 1 teaspoon Lemon juice
  • 7 Cups Water
  • Salt as wanted

Spice powders

  • ¼ teaspoon Turmeric
  • 1 teaspoon Fennel seeds powder
  • 1 tablespoon Kashmiri chilli powder
  • 1 teaspoon Garam masala powder Or Biryani masala powder
  • 2 to three tablespoon Sambar powder measure heaped (Aachi, Sakthi works) or you need to use Asian curry powder

To grind

  • ½ cup Grated coconut packed
  • 8 Cashews
  • 1 tablespoon Fried gram dal Pottukadalai

To mood

  • 3 to 4 tbsp Oil
  • 2 Cardamom
  • 1 Inch Cinnamon
  • 3 Cloves
  • 1 Star anise
  • 1 teaspoon Stone flower Kalpasi, few
  • 1 Biryani leaf
  • 1 Sprig Curry leaves

Forestall your display from going darkish

Directions

  • I firstly grind masala paste and maintain it prepared. Place coconut, cashew, pottukadalai in mixie.

    ½ cup Grated coconut, 1 tablespoon Fried gram dal, 8 Cashews

  • Grind it easily with ½ cup water.

  • Secondly, dissolve 1 tablespoon gram flour in 2-3 tablespoon of water with out lumps.

    1 tablespoon Gram flour

  • Put aside. Slowly add water to make a thick paste firstly after which regularly dilute it to keep away from lumps.

  • In case you get lumps, go it by a strainer.

Put together Salna

  • Warmth a heavy bottomed pan with oil. Add tempering gadgets.

    2 Onion, 3 to 4 tablespoon Oil, 2 Cardamom, 1 Inch Cinnamon, 3 Cloves, 1 Star anise, 1 teaspoon Stone flower, 1 Biryani leaf, 1 Sprig Curry leaves

  • In goes curry leaves adopted by sliced onion.

    2 Onion

  • Sprinkle a little bit salt and proceed sauteeing till golden in shade. Take care to not burn it.

  • Then add ginger garlic paste and fry effectively. Maintain stirring for a minute as it could get caught to backside of pan.

    2 tablespoon Ginger garlic paste

  • After that, add finely chopped tomato. Once more sprinkle some salt, add all masala powders and blend effectively.

    2 Tomato, ¼ teaspoon Turmeric, 1 tablespoon Kashmiri chilli powder, 1 teaspoon Garam masala powder, 2 to three tablespoon Sambar powder, 1 teaspoon Fennel seeds powder

  • Proceed frying till oil floats on prime and turns into mushy.

  • Now, add floor coconut paste, and blend effectively for a minute.

  • Add mint leaves and half the coriander leaves.

    3 tablespoon Mint leaves, ¼ cup coriander leaves

  • Add water regularly as you combine and as soon as it’s thinned out, you may add all of the water (Whole 7 cups)

    7 Cups Water

  • Now, add required salt, combine effectively and convey to boil. Now, in goes the gram flour in water. Combine effectively.

    Salt

  • Convey to boil, then put the flame to medium and cook dinner coated for quarter-hour.

  • Stir in between.

  • Boil additional extra for 7-10 minutes with open lid till it turns into thicker.

  • It will get barely thicker because it cools down, so change off accordingly.

  • Swap off the flame, add lemon juice and blend. Garnish with remaining coriander leaves and few torn curry leaves.

    1 teaspoon Lemon juice

Notes

  • Ensure that not let something get burnt as it could flip bitter and spoil the entire dish.
  • Boiling for very long time is the important thing for good style and taste.
  • Don’t assume the spice powders are extra, it’s wanted for positive to stability the style.



Source link