Step-by-step
1
firstly, in a pan heat 1 tbsp oil, add 4 small onion, 3 clove garlic, 1 inch ginger. saute slightly.
2
add 1 tbsp coriander seeds, 1 tsp cumin, 1 tsp poppy seeds, 1 tsp fennel, 4 clove, 2 pods cardamom and 1 inch cinnamon.
3
saute on low flame until the spices turn aromatic.
4
now add ¼ cup coconut and saute slightly.
5
cool completely and transfer to the blender.
6
add ½ cup water and blend to smooth paste. keep aside.
7
in a large kadai heat 2 tbsp oil, add ½ inch cinnamon, 3 cloves, 1 pod cardamom and ½ tsp fennel.
8
add 1 onion and saute well. saute until onion shrinks.
9
keeping with a flame on low add ½ tsp turmeric and 1 tsp chilli powder.
10
further add 2 tomatoes, 2 tbsp coriander and 2 tbsp mint.
11
saute until the tomatoes turn soft and mushy.
12
add in the prepared masala paste and saute until the oil separates.
13
now add 3 cup water, ½ tsp salt and few curry leaves.
14
mix well making sure everything is well combined.
15
cover and boil for 20 minutes or until the flavour is absorbed well-separating oil.
16
finally, add 2 tbsp coriander and enjoy empty salna with parotta, chapathi or dosa.
Video
Notes
- firstly, you can also add peanuts along with coconut in the masala paste.
- additionally, if you are having access to chicken masala then you can use instead of spices.
- also, make sure to use a generous amount of oil, else the salna will not be tasty.
- finally, empty salna recipe tastes great when prepared slightly spicy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/salna-recipe-parotta-salna/