Salna (Plain Gravy)

Salna is a type of gravy. It can be plain or some vegetables. Today I have prepared just plain gravy for chapati's. Usually this is can be served with Parotta. Basically this is Tamil Nadu recipe. 

*This is a non-Iyengar recipe. 


Prep Time : 10 Mins
Cook Time : 15 Mins

Ingredients
  • Cinnamon / Chakke - 1/2 inch
  • Cloves / Lavanga - 4 
  • Black Pepppercorns / Menasu - 5 no
  • Red Chilli / Bayadgi chilli - 2 no
  • Bay leaf / Pulao yelle - 1 medium size
  • Fennel Seeds / Sompu - 4 or 5 seeds
  • Red Onion / Eeruli - 1 medium size (cut into big cube pieces)
  • Red Onion / Eeruli - 1 (cut into minced)
  • Ginger Garlic minced / Shunti Bellulli - 2 tsp 
  • Green Chilli / Hasi Mensinakayi- 1 or 2 
  • Coriander leaves / Kothambari soppu - 1/4 cup
  • Curry leaves - few
  • Tomato  - 1 cup (cut into big cube pieces)
  • Tomato - 1 cup (cut into small cubes)
  • Coconut - 1/2 cup
  • Poppy Seeds / Gasgase - 1/2 tsp (soaked)
  • Red Chilli powder / Mensinapudi- 1/4 tsp
  • Coriander powder / Dhanyapudi - 1/4 tsp
  • Turmeric / Harishnapudi - a pinch
  • Salt to taste
  • Oil- 4 tbsp
  • Water as required
Note : I have not used fennel seeds much. Because personally I don't  like the flavor and also i feel it overpower the other flavors.

Method
  1. In a kadai / pan heat 2 tbsp of oil add cinnamon, cloves, black pepper, fennel seeds, bay leaf, red chillies, green chillies, curry leaves, onion, ginger garlic and coriander leaves sauté for few minutes. 
  2. Add coconut, soaked poppy seeds, salt and turmeric powder sauté for few mins. Add 1/2 cup water stir well. Turn off the flam let it cool a bit 
  3. In a mixer grind into a smooth paste
  4. Heat 2 tbsp oil in a same pan add finely chopped onions and ginger garlic 1 tbsp. sauté for few mins until onions translucent then add tomatoes cook for few mins
  5. Add masala and 1/2 cup water  . Boil the gravy on low flame
  6. Add chilli powder and coriander powder. Cook another few mins. Turn off the flame
  7. Garnish curry leaves 





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