Salna is a gravy that will be spicy and easy to make. It is usually very thin and served as sides for parotta, idly or dosa.
- Cuisine: Indian
- Course: Gravy/ Side dish
- Prep time: 10mins
- Cook time: 30mins
- Serves: 5 persons.
Ingredients:
- Oil – 4 tbsp
- Green chilli -4
- Curry leaves few
- Onion – 1 cup
- Ginger garlic paste – 1 tsp
- Tomatoes – 2 chopped
- Potato -2 small
- Coriander powder -2 tsp
- Turmeric – 1/4 tsp
- Red chilli powder – 2 tsp
- Fennel powder -1 tsp
- Salt as required
- Water 3 cups
- Coconut shredded – 1/2cup
- Cashews few
- Poppy seeds – 1 tsp
- Coriander leaves few
- In a Pressure cook add oil. Once oil is hot add green chilli and curry leaves. Fry for a min
- Add onions and little bit salt. Cook onion until they are soft. Add ginger garlic paste and cook for few mins.
- Add tomatoes and cook until they are mushy. Once tomatoes are cooked add chopped potatoes and fry for a min.
- Add coriander powder, turmeric, fennel powder & red chilli powder. Mix them well and cook them for 3mins.
- Add water and salt and mix well.
- In a blender add coconut, cashews and poppy seeds and grind them to smooth paste by adding little water.
- Add the coconut paste to the gravy and mix well.
- Close the lid and pressure cook for 2 whistles.
- After 2 whistles open the pressure cooker and garnish with coriander leaves.
- Serve the gravy with parotta or idly or dosa.
- Note: You can also add mixed veggies of your choice.
- Adding potato is optional. You can skip if you don’t prefer.
