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!