Parota salna-chalna

Recipe by
Total Time:
45-60 minutes
Serves:4
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

The South Indian Parota is best served with the spicy and tangy vegetarian side-dish Salna-Chalna. For making this delectable dish, firstly add spices such as cinnamon stick, bay leaves, aniseed, cardamom pods, cloves, and cashew nut to heated oil and fry them for a minute. Next, the cashew nuts and onions need to be added and fried until they’re soft, before adding chopped garlic and ginger, tomatoes, fresh curry leaves, coriander leaves, and green chillies and fry them for a few minutes.

Finally, its time to add the grated coconut to add that extra tang and dash of zing to it.
The mixture needs to be taken off the heat and allowed to cool before adding water to it and grinding it to a fine paste in the blender.

Next, fry onions in heated oil before adding the potatoes, curry leaves, tomatoes, and the curry paste as well. Mix the salt and spice powder, gently stir it, and allow it to simmer for a while before covering and cooking till the potatoes are done. Remember that this mixture should have consistency and be fairly liquid.

After that, the mixture needs to be removed from the heat and garnished with chopped coriander leaves. Serve with hot Parota this amazing Salna-Chalna!

Take a look at more Side-Dish Recipes. You may also want to try Healthy Undhiyu, Best Keto Oven Roasted Vegetables, Easy Taiwanese Hamburgers

Rate This Recipe
3.5

Ingredients

How to Make Parota salna-chalna

  • Heat 1 tbsp of oil in a heavy bottomed pan. Add the spices to the pan, fry for a minute.
  • Add the onion and cashewnuts, fry until soft. Add tomatoes, ginger, garlic and fry for few minutes. Add the green chillies and fresh curry leaves.
  • Followed by coriander leaves and keep frying for a couple of minutes.
  • Finally, add the grated coconut. Stir it once. Take off the heat and allow it to cool.
  • Add little water and grind to a fine paste in a blender. Reserve.
  • Heat oil in a pan. Add the onions and fry until soft.
  • Tip in the tomatoes, curry leaves and potatoes. Gently stir in the curry paste.
  • Mix in the spice powder and salt. Gently stir in the curry paste and simmer for a couple of minutes to blend well.
  • This gravy should be fairly liquid but have some consistency. Add water accordingly to it.
  • Cover and cook until the potatoes are cooked through, keep stirring in between. Remove from heat and garnish with chopped coriander leaves, if desired.
  • Salna is ready to be served.