VIRUTHUNAGAR VEG SALNA / POTATO SALNA ( PAROTA SALNA)

 தமிழில் காண : கிளிக் 
Hi All,

VIRUDUNAGAR VEG SALNA!! Iam always fond of Virudunagar cuisine , they have spicy ,aromatic and of course colourful dishes,Also Virudunagar is very famous for Parota and salna.Recently I came across this recipe in a FB group and was really impressed with Virudunagar recipes.Whatever gravy we make in home there is nothing can beat hotel salna , the texture and colour of salna is always a mystery to me.I have tried so many times and this time I got perfect.Actual recipe is Non-veg but I made it with vegs and salna tasted amazingly super and spicy.

To get exact colour and texture , pls follow the recipe as it is.

INGREDIENTS :

Onions – 1 no ( big).

Tomatoes – 2 nos ( medium sized).

Ginger garlic paste – 1 tsp.

Curry leaves - a sprig.

Turmeric powder – 1/4 tsp.

Chicken masala / garam masala – 1 tsp (optional).

Potato – 1 no ( big) or any vegs of your choice – 1 cup.

Coconut – 1/4 cup.

Coriander leaves – a bunch.

Oil – 1 tsp.

Mustard – 1/4 tsp.

TO ROAST AND GRIND :

Groundnut – 1 tsp.

Coriander seeds – 1 tsp.

Dry red chillies -5 nos.

Poppy seeds / Khus khus – 1/2 tsp.

Cinnamon – 2 nos (1” piece).

Cloves – 3 nos.

NEED CLARIFICATION ABOUT MY MEASUREMENTS ? PLS CLICK.

METHOD :

1. Chop onions and tomatoes to small bits.Grind coconut to fine paste by adding little water.
   
2. Dry roast groundnut , coriander seeds , red chillies , poppy seeds, cinnamon , cloves in low flame till they roast to dark brown colour ( but do not burn) and grind it to fine powder.
   
   
   
3. Heat oil in a pan and add mustard , when mustard starts spluttering add onions and saute till translucent.
   
4. Add chopped tomatoes and saute till mushy.Add ginger garlic paste , curry leaves and fry for a minute .
   
   
5. Now add our ground spice powder , turmeric powder , chicken masala and fry for 30 seconds.
   
   
6. At this stage add our vegs ( I added only potato ) , give a quick mix , add 3 cups of water ,salt ,close the pan and cook till vegs cooked soft( don't over cook vegs).
   
   
7. Finally add coconut paste , coriander leaves and boil for 2 more mins , remove from flame and serve hot with your dinner or breakfast.
   
   
   
8. The salna went amazingly with Parota , kottu parota ,you can serve with chapati ,pulka and dosa too.
   

NOTES :

1. Roast the masala to dark colour to get that local daba style salna colour.
2. You can replace potato with chicken too or you can add any vegs like carrot , beans , cabbage , kholrabi , chow chow ,soya too.
3. Salna must be little watery so add water accordingly.
4. Give enough time at each stage for the ingredients to fry well to get perfect aroma and flavour.
   
   HAPPY COOKING!!