This salna is a plain one which is usually named empty salna as it has no veggies in it. This is a great combo for Parottas. Also it tastes great with chapati, Idly and dosa too... This is a very simple and easy recipe. The taste and flavour of this salna reminds us of the roadside shops...
Ingredients:
1. Onion - 2 (medium size)
2. Tomato - 1 (medium size)
3. Cinnamon - 1 inch stick
4. Cardamom - 1
5. Cloves - 4
6. Black stone flower (Kalpasi) - a small piece
7. Coriander seeds - 1 spoon
8. Fennel seeds - 1 Spoon
9. Cumin seeds - 3/4 spoon
10. Ginger - 1 inch piece
11. Garlic - 2 to 3 pods
12. Curry leaves
13. Coriander leaves
14. Grated coconut - 3 tbsp
15. Roasted chana dal - 1 tbsp
16. Cashew nut - 3 to 4 pieces
17. Chilli powder - as needed
18. Turmeric powder - as needed
19. Salt - as needed
(You can also add other whole garam masala spices like star anise, marathi moggu etc)
Recipe:
1. Heat a pan and add oil. Once the oil is hot, add cinnamon, cloves, cardamom, black stone flower, coriander seeds, fennel seeds, cumin seeds. Roast for a while. You will get a nice aroma. Add chopped Onion (1), ginger, garlic and curry leaves. Saute for a while. Add Tomatoes. Once the tomatoes are well cooked, add the grated coconut. Saute for few minutes and switch off the flame. Allow the mixture to cool down. You will feel the nice aroma of salna at this stage itself.
2. Once the mixture is cool, grind it to a smooth paste along with few cashews and roasted chana dal by adding water. Don't add too much cashews and roasted chana dal.. It will spoil the taste of the salna.
3. Heat a pan and add oil. Add the remaining one chopped onion and curry leaves. Saute well. Sautéing the onions for a long time gives nice flavour to the salna. You can also temper whole garam spices before adding onion. That step is purely optional. Add the grounded paste and saute the paste for a minute. Add half of the chopped coriander leaves. You can add chopped mint leaves too. Add chilli powder, turmeric powder and salt. Add water to make the gravy thin. Allow the salna to boil. The oil gets separated when the salna is ready. Swith off the flame and garish with the remaining coriander leaves.
Notes:
1. If you are want to increase the quantity of the salna, along with doubling the ingredients, add poppy seeds while roasting.
2. The recipe can be made even simpler by replacing coriander seeds, fennel seeds, cumin seeds with coriander powder, fennel seeds powder, cumin powder respectively.
3. Use kashmiri red chilli powder, if you prefer a nice red colour for the salna.
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