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
- 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.
- 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
- In a mixer grind into a smooth paste
- 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
- Add masala and 1/2 cup water . Boil the gravy on low flame
- Add chilli powder and coriander powder. Cook another few mins. Turn off the flame
- Garnish curry leaves
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2 comments
Nice Recipe. I like it.
Thank You for this Gravy Recipie . I will Definitely Try at Home.
Amit
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