இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Restaurant-style Vegetable salna is delicious with parotta and also goes well with dosa, idli, puri and chapati. It is tastier and healthier than plain salna that is made without vegetables. We can add our favourite vegetables, like carrots, potatoes, peas, cauliflower etc., Homemade special masala makes the salna tasty and flavourful.
Notes
- It is recommended to use sesame oil or peanut oil for salna and you can add any other cooking oil if it is not accessible.
- Instead of adding ginger garlic paste, add a little ginger and peeled garlic while grinding the masala paste for a fresh flavour.
- Since dried peas are used in this recipe, I soaked them for 8 hours, If you use green peas, there is no need to soak them.
- Curry masala powder is optional.
- You can replace the curry masala powder with ¼ tsp of garam masala powder.
- When grinding coconut paste, you can add 3 tsp of peanuts instead of cashew nuts.
- You can adjust the spiciness to your taste.
- Adjust the water according to your desired consistency.
Other Varieties – Restaurant Style Salna, Hotel Style Chicken Gravy, Paneer gravy, Egg Masala, White Sauce Pasta, Vegetable Kurma, Egg Curry, Masala Dosa, Kothu Parotta, Veg Hakka Noodles, Parotta, Veg Salna, Mixed vegetable kurma, Idiyappam, Poori Masala, Poori recipe, Homemade Pizza, Cauliflower kurma, Chana Masala
Spicy Gravy for Parotta
- Cooking Oil / Peanut Oil - 2 tsp
- Fennel seeds - ½ tsp
- Cumin seeds - ½ tsp
- Cinnamon - 1 piece
- Cloves - 4
- Cardamoms - 4
- Peppers - ½ tsp
- Shallots - 10 - 15
- Tomato - 1
- Grated coconut - ¾ cup
- Cashews nuts - 10
- Poppy seeds - ½ tsp
- Cooking oil /Peanut oil - 5 tsp
- Bay leaf - 1
- Fennel seeds - ½ tsp
- Onion - 1
- Ginger Garlic paste - 2 tsp
- Mint leaves - 1 handful
- Coriander leaves - 1 handful
- Potato - 1
- Carrots - 2
- Cauliflower - as needed
- Dried Peas - ½ cup (soaked for 8 hours) Optional
- Salt - as required
- Turmeric powder - ½ tsp
- Chilli powder - 1 tsp
- Coriander powder - ½ tsp
- Curry masala powder - ½ tsp
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To grind the spice paste, heat 2 tsp of oil to a pan. Add ½ tsp fennel seeds, cumin ½ tsp, 1 piece cinnamon, cloves 4, cardamom 4, pepper ½ tsp and fry.
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Add 10-15 shallots and fry.
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Once the onion is sauteed, add 1 tomato and saute until tender.
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Cooldown the mixture, add it to the mixer jar, add a little water and grind finely.
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In a heavy saucepan heat 5 tsp of peanut oil.
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Add 1 bay leaf, ½ tsp fennel seeds.
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Add 1 onion and chopped lengthwise.
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When the onion is half wilted, add 2 tsp ginger garlic paste.
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Add 1 handful of mint and coriander leaves and fry till raw smell leaves.
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Peel a potato and 2 carrots, chop them into small pieces. Cut the cauliflower into small florets. Add the vegetables along with soaked peas and fry over medium heat.
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Add the required amount of salt, ½ tsp turmeric powder, 1 tsp chilli powder, ½ tsp coriander powder, ½ curry masala powder and combine well.
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Add the ground masala paste.
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Mix well and boil on medium heat for five minutes.
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In a mixer jar, add ¾ cup of grated coconut, 10 cashew nuts, ½ tsp poppy seeds soaked in water for a while.
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Add the required amount of water and grind finely.
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Add the coconut paste to the vegetable mixture.
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Now pour half a litre of water in it. Mix well, cover and simmer on medium heat for 20 to 25 minutes or cook until oil separates on the sides.
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Garnish with chopped coriander leaves.
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Serve hot with parotta.
இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Method
Step by Step Pictures
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To grind masala paste, heat 2 tsp of oil to a pan. Add ½ tsp fennel seeds, cumin seeds ½ tsp, 1 piece cinnamon, cloves 4, cardamom 4, pepper ½ tsp and fry.
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Add 10-15 shallots and fry.
-
Once the onion is sauteed, add 1 tomato and saute until tender.
-
Cooldown the mixture, add it to the mixer jar, add a little water and grind finely.
-
In a heavy saucepan heat 5 tsp of peanut oil. Add 1 bay leaf, ½ tsp fennel seeds.
-
Add 1 onion and chopped lengthwise.
-
When the onion is half wilted, add 2 tsp ginger garlic paste.
-
Add 1 handful of mint and coriander leaves and fry till raw smell leaves.
-
Peel a potato and 2 carrots, chop them into small pieces. Cut the cauliflower into small florets. Add the vegetables along with soaked peas and fry over medium heat.
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Add the required amount of salt, ½ tsp turmeric powder, 1 tsp chilli powder, ½ tsp coriander powder, ½ curry masala powder and combine well.
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Add the ground masala paste.
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Mix well and boil on medium heat for five minutes.
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In a mixer jar, add ¾ cup of grated coconut, 10 cashew nuts, ½ tsp poppy seeds soaked in water for a while.
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Add the required amount of water and grind finely.
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Add the coconut paste to the vegetable mixture.
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Now pour half a litre of water in it. Mix well, cover and simmer on medium heat for 20 to 25 minutes or cook until oil separates on the sides.
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Garnish with chopped coriander leaves.
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Serve hot with parotta.
