An Introduction To Parota Salna Recipe:
Satiate your parota cravings with this scintillating plain salna from a mobile eatery shop on a cool evening with a sizzling sip of chai in between..
An Overview on Rottukadai Parota Salna (plain)
Parota with Rottukadai Salna is a dainty duo that always come together to tantalize our taste buds even at the very first sight. The fluffy parota attains it completeness only when it is dipped in flavorsome salna. Everyone who have tasted this glorious combo would agree that parota and salna are inseparable and exhilarating partners.
This simple yet astounding Parota Salna rules over the roadside eateries of Tamil Nadu, especially in the districts like Salem and Madurai. The sight of hot and fluffy parota doused in aromatic Salna is definitely alluring and irresistible to any foodie who comes after a long day for dinner. The hub hub of the roadside vendors, the rattling noise made around in the making of kothu parotas, kal dosa, masala omelette etc, the maddening crowd, the clatter they make and the honking sounds made by the commuters, are all a wonderful sight to watch. The sight makes our waiting time interesting, and we will be astounded by the swiftness and the ease with which they prepare the parota and the delicious salna in front of our eyes instantly and effortlessly. One can never underestimate the effect of this matchless pair which is always addictive and hooking and you can decipher this from the huge crowd you see at the roadside eateries which starts from the early evenings and continues till mid nights.
Plain Parota Salna is basically a kind of thin gravy with deep brown color, with shimmery layers of oil on top which is strong flavored and spicy. The fiery masala made of pepper and chilies with the other condiments forms the base of the Salna. The combination of roasted onion and crushed garlic enhances the overall flavor of the dish and it becomes all the more delectable with the addition of a creamy paste made of coconut and poppy seeds. The deliciousness of Salna reaches its zenith when it is finally garnished with roasted garlic and onion along with the tasty tit bits of lush green mint and coriander leaves. The unique eating style of parota salna makes it all the more interesting, as the hot parotas are made fluffy with the slight crunch between the palms, in order to make it a little more soft and crumbly and the final touch is that, the thin Salna is poured in lavishly over the shredded parota, and just a bite from this Salna soaked parota is nothing but heaven on earth. The most interesting part of eating parota is that, small buckets filled with salna are kept in every table and are refilled endlessly with fresh hot aromatic salna and it is yet again an amazing sight for a parota lover.
Here comes the mouth-watering recipe of simple yet delicious Plain parota salna:
Ingredients Required To Make Parota Salna Recipe:
How To Make Parota Salna Recipe:
Add the soaked poppy seeds into a blender along with a tablespoon of grated coconut and grind it into a smooth paste along with four or five number of cashews. Transfer it into a cup and keep aside.
Then heat a kadai and tip in a little oil and after a minute throw in a quarter cup of shallots along with a teaspoon of fennel seeds and some grated coconut.
Sprinkle in some curry leaves, coriander leaves and mint leaves with a nice stir.
Add two slit green chilies along with a chopped tomato and finally throw in some crushed garlic and grated ginger into it.
Stir altogether for a minute or two until it turns aromatic and turn off the flame.
After it cools down blend it into a smooth paste using a blender and keep it aside too.
Heat a kadai and tip in three tablespoons of groundnut oil and when it is heated just add the measured quantities of fennel seeds, bay leaf, anise, clove, cinnamon, cardamom and peppercorns.
Stir in some sliced onion and fry till deep golden brown and add a teaspoon of red chili powder and coriander powder each.
When the aroma starts wafting out from the kadai just squirt in the coconut and poppy seeds paste and stir well.
Then after a minute, add the masala paste 2, along with the required salt and two and a half cups of water approximately.
When it comes to a boil, just toss over some fried onion and garlic and garnish it up with a mixture of chopped coriander, mint and curry leaves and turn off the flame.
Now the rottukadai plain salna is ready to eat. Serve it with fluffy parota along with a cup of onion raita.
Tips And Tricks To Make Parota Salna Recipe:
- Plain parota salna tastes equally delicious as any other salna made of chicken or mutton stock and so you can try it out on days when you prefer vegetarian salna or if you run short of time.
- Slice the onion into thin strands and deep fry till dark brown as it enhances the taste of salna.
- You can also use dry coconut (copra) for making the white masala paste for enhanced taste.
- Some versions of salna include a little amount (0ne tablespoon for instance) raw peanuts instead of cashews to make it creamy and it is optional though. In some regions, they even use roasted chickpeas which tastes equally good.
- Let the plain salna be dilute as it is all the more delectable when the parota is soaked in it.
- Be generous about the usage of oil (groundnut, sesame or coconut oil) as it is required for the spices we add in the salna.
- See to it that the mint, coriander and curry leaves you add in salna are fresh and minimal as it should not predominate the garlicky flavor of the salna and at some places they even exclude curry leaves.
- While deep frying the onion, be mindful of taking it out crunchy and not soggy at any cost.
- In some roadside eateries they also serve onion raita which makes it all the more palatable.
- This is one of the basic versions from the south, and you are free to modify with some improvisations according to your choice and preference, or if you want to try out any specific regional version.
Ingredients
Directions
Add the soaked poppy seeds into a blender along with a tablespoon of grated coconut and grind it into a smooth paste along with four or five number of cashews. Transfer it into a cup and keep aside.
Then heat a kadai and tip in a little oil and after a minute throw in a quarter cup of shallots along with a teaspoon of fennel seeds and some grated coconut.
Sprinkle in some curry leaves, coriander leaves and mint leaves with a nice stir.
Add two slit green chilies along with a chopped tomato and finally throw in some crushed garlic and grated ginger into it.
Stir altogether for a minute or two until it turns aromatic and turn off the flame.
After it cools down blend it into a smooth paste using a blender and keep it aside too.
Heat a kadai and tip in three tablespoons of groundnut oil and when it is heated just add the measured quantities of fennel seeds, bay leaf, anise, clove, cinnamon, cardamom and peppercorns.
Stir in some sliced onion and fry till deep golden brown and add a teaspoon of red chili powder and coriander powder each.
When the aroma starts wafting out from the kadai just squirt in the coconut and poppy seeds paste and stir well.
Then after a minute, add the masala paste 2, along with the required salt and two and a half cups of water approximately.
When it comes to a boil, just toss over some fried onion and garlic and garnish it up with a mixture of chopped coriander, mint and curry leaves and turn off the flame.
Now the rottukadai plain salna is ready to eat. Serve it with fluffy parota along with a cup of onion raita.
