Channel: sreenath recipes

Category: Howto & Style

Tags: sreenath recipesside dish for chapatisalnasalna recipesouth indian sala recipeveg salna recipeplain salana recipeempty salnahow to make salnaside dish for parathaindian cuisine

Description: As the name suggests, it is plain without any vegetable or meat. It is made with onion tomato base and topping of coconut and spices. It is one of the popular recipes from South India. It is usually served with paratha / parotta or chapati. We will take you through how to prepare this. Try it out.. For more yummy recipes visit: youtube.com/c/sreenathrecipes facebook.com/SreenathRecipes sreenathrecipes.blogspot.in twitter.com/malluadukkala in.pinterest.com/sreenathrecipes Ingredients Sliced onion - 2 Sliced tomato - 2 Mint / pudina leaves - 1 handful Finely chopped coriander leaves – 1 handful Curry leaves – 1 sprig Slit green chilli - 3 Ginger garlic paste – 2 tbsp Turmeric powder – ½ tsp Red chilli powder – 1½ tsp Coriander powder – 3 tsp Garam masala powder – 1 tsp Cinnamon – 1 “ piece Cardamom pods – 4 Cloves – 4 Bay leaf - 1 Grated coconut – 1 cup Cashew nuts – 12 Poppy seeds / kasa kasa – 2 tsp Fennel seeds / saunf - 2 tsp Gram flour / besan - 1½ tbsp Water – 5½ cups Ground nut oil – 2 tbsp Salt – to taste Process 1. Heat 2 tbsp of groundnut oil in a thick bottomed pan over medium flame 2. Now add 1 “ piece of cinnamon, 4 cardamom pods, 4 cloves, and 1 bay leaf 3. Sauté this for a few seconds and add 2 sliced onions 4. Add a little salt and sauté this till the onions turn golden brown 5. Now add 2 tbsp of ginger garlic paste 6. Sauté this till the raw smell goes off 7. Now add 1 handful of mint leaves, 1 handful of finely chopped coriander leaves and 1 sprig of curry leaves 8. Sauté this for 1 minute and add 2 sliced tomatoes and 3 slit green chillies 9. Sauté this for some time and add 1½ tsp of red chilli powder, ½ tsp of turmeric powder, 3 tsp of coriander powder, 1 tsp of garam masala powder and a little salt 10. Sauté this for 2 minutes 11. Now add 2 cups of water 12. Mix well and cook this for 5 minutes with the lid on 13. Meanwhile grind 1 cup of grated coconut, 2 tsp of fennel seeds, 2 tsp of poppy seeds and 12 cashew nuts 14. Add a little water and grind this into a fine paste and keep aside 15. Take 1½ tbsp of gram flour / besan in a mixing bowl and add ½ cup of water 16. Mix well and keep aside 17. Now add the coconut paste and 3 cups of water 18. Mix well and allow it to boil 19. When it starts boiling add the gram flour mixed water 20. Mix well and cook this over low flame for 15-20 minutes with the lid on 21. Stir occasionally 22. Now add some finely chopped coriander leaves 23. Mix well and turn off the flame 24. Plain salna is ready to serve. This would go well with paratha,chapati