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Thursday, 27 September 2012



Plain Salna
Mostly in restaurants and hotels Parotas are served along with Chicken Salna( kurma, gravy) or Vegetable Korma( Salna). But if you noticed in street side fast foods or fast food kind of hotels parotas were always served with Plain Salna, meaning that the gravy served along with parota will not have any chicken pieces or vegetables.

These plain gravies are made only with tomatoes so they are called as thakkali salna. Though no veggie or meat is used there is no need to compromise in its taste, it will be as good as Chicken Chalna or Vegetarian Chalna.

If you are looking for Vegetable Salna click here.
If you are looking for Chicken Salna click here.

Here goes recipe for tomato chalna


Ingredients
Onion large sized chopped- 1 no
Tomato( Banglore or Apple variety) large sized chopped- 3 nos
Green chilly broken- 2 nos
Curry leaves and Coriander leaves- few
Ginger and Garlic paste- 1 tbsp
Red chilli powder- 1 tsp( +/-)
Turmeric powder- 1/4 tsp
Salt to taste
Oil required

Coconut Masala paste( grind to fine paste)
Fresh coconut grated- 1/4 cup
Cumin powder- 1 tsp
Coriander powder- 2 tbsp
Pepper powder- 1/2 tsp
Fennel/ Sombu powder- 2 tsp
Mint leaves- few sprigs

For tempering
Cinnamon stick- 1" piece
Cloves- 4 nos
Cardamom- 4 nos
Bay leaf- 1 no

Tomato Salna
Method
Heat oil in a pan, when hot add tempering ingredients and fry till the aroma of the whole spices rise. Now add the chopped onion and curry leaves and fry for few mins until onion turns transparent. Add the ginger and garlic paste and fry until the raw smell leaves. Next add the tomatoes and fry till the tomatoes are mashed. Now add red chilli powder, turmeric powder and salt to the cooking tomatoes. Add enough water to the pan and bring the mixture to boil. When gravy boils add the ground coconut masala paste. Reduce the heat and cook the chalna on low heat until the gravy slightly thickens and oil floats on top. Garnish with chopped coriander leaves. Serve hot Tomato Salna with Biryani or Parotta.
Thakkali Chalna


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