I like vegetable salna with parotta, but almost all of the restaurants I visit offer vegetable kurma and raita as side dish for parotta. Recently when we went to have dinner in a restaurant, I saw parotta and vegetable Salna in the menu card. I was excited that I finally found it, and ordered without a second thought. One thing I noticed is the predominant coconut flavour in the Salna. It was also pretty oily. I altered mixed vegetable kurma recipe from mom’s cookbook to make vegetable salna.
Vegetable Salna:
Preparation Time: 15 mins | Cooking Time : 25 mins | Serves: 2
Recipe Category: Side dish
Ingredients:
Cut Vegetables (I used carrot,beans, potato,cauliflower) – 1 cup
Onion –1 finely chopped
Tomato – 1 roughly chopped
Cinnamon Stick – around 2 inch
Fennel seeds powder- 1/2 tsp
Mint leaves – handful (Around 10)
Coriander leaves – handful
Coconut Oil – 2 tsp
Salt – to taste
To grind:
Onion – 1, diced
Tomato – 2
Ginger – 1/4 tsp, peeled and chopped
Garlic – 4 cloves
Cashewnuts – 3
Fried Gram (Pottukadalai) – 1/2 tsp
Fennel seeds – 1/2 tsp
Poppy seeds – 1/4 tsp
Red chilli – 2
Peppercorns – 1/8 tsp
Coriander powder – 1 tsp
Cumin powder – 1/2 tsp
Cinnamon powder – 1 tsp
Garam masala – 1/2 tsp
Cardamom – 2 pods
Cloves – 2 nos
Oil – 1 tsp
Method:
- Add oil to the pan and in a medium flame, saute the ingredients listed under ‘to grind’ (including the masala powders, except coconut and fried gram). Once tomato shrinks, add coconut and saute for 2 mins. Switch off and cool down. Once it comes to room temperature, transfer the roasted ingredients to a mixer, add little water and grind to coarse paste. Set aside
- Add coconut oil to the pressure cooker. Saute onion, tomato, curry leaves, cinnamon and fennel seed powder. Saute the ingredients till the tomatoes become mushy. Add the vegetables and saute for a min. Add the masala paste and salt and mix well
- Add 1 cup of water and pressure cook for 1 whistle. After the steam is released, Garnish with coriander leaves
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[…] After that close the pan with the lid. Once the Aappam is cooked and the edges start turning brown, remove the Aappam from the pan. Do not flip side. Serve Aappam with sweetened coconut milk/ Vegetable Stew/Vegetable Kurma/Theeyal […]
This looks wonderful! Thanks for sharing!
Thanks Kloe:)
This looks divine!
Thanks Jessica:)
My first thought was that this was kurma….. Then I read your recipe. 🙂
Ya I modified kurma recipe Aruna.. This is my version of salna
As you mentioned salna yes they add up lots of coconut. Restaurants they add more of coconut oil. Adding too much of coconut oil would pile up more cholesterol. The paste makes it creamier I guess. It looks good Vidya 🙂 nice try….
Thanks Malar:) ya I didn’t add much oil