Salna is delicious with parotta, chapati, idli, dosa, egg paniyaram, egg dosa etc. Hotels offer a wide variety of salsa, such as thick salna, plain salna, vegetable salna, chicken salna etc. It is very simple to prepare plain salna at the home.
- Sesame oil / Peanut oil - 5 tsp
- Bay leaf - 1
- Fennel seeds - ½ tsp
- Cinnamon- 1 piece
- Cardamom - 3
- Cloves - 4
- Onions - 2
- Curry leaves - few
- Coriander leaves - few
- Mint leaves - few
- Ginger garlic paste - 2 tsp
- Tomatoes - 2
- Salt - as needed
- Turmeric powder - ¼ tsp
- Chili powder - 1 tsp
- Coriander powder - 2 tsp
- Garam masala - ½ tsp
- Coconut - ¼ cup
- Cashew nuts - 5
- Fennel seeds - ½ tsp
- Poppy seeds - ½ tsp
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Add 5 tsp oil to a pan.
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When the oil is hot, add 1 bay leaf, ½ tsp fennel seeds, 1 piece cinnamon, 3 cardamoms and 4 cloves.
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Add 2 finely chopped onions and fry until the onions are golden brown.
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Once done, add curry leaves, coriander and mint leaves.
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Add 2 tsp of ginger garlic paste.
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Cook until the raw smell leaves and add 2 chopped tomatoes, cook until tomatoes are tender.
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Add the required amount of salt,¼ tsp turmeric powder, 1 tsp chilli powder, 2 tsp coriander powder and ½ tsp garam masala and cook for a minute.
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Add the required amount of water and bring to a boil until the oil separates on the sides.
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In a mixer jar, add ¼ cup grated coconut, 5 cashew nuts, ½ tsp fennel seeds, ½ tsp poppy seeds.
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Add a little water and grind finely.
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Add it to the prepared spice mixture and then add 1 ½ - 2 litres of water.
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Cover and simmer on medium heat for 20 - 25 minutes.
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When the oil separates on the sides, sprinkle little coriander leaves.
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Serve hot with parotta.