Home / Recipes / VIRUTHUNAGAR DABBA STYLE PAROTTA SALNA

Photo of VIRUTHUNAGAR DABBA STYLE PAROTTA SALNA by Saranya Manickam at BetterButter
1645
4
0.0(0)
0

VIRUTHUNAGAR DABBA STYLE PAROTTA SALNA

May-28-2017
Saranya Manickam
15 minutes
Prep Time
20 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT VIRUTHUNAGAR DABBA STYLE PAROTTA SALNA RECIPE

Whatever gravy we make in home there is nothing can beat hotel salna , the texture and colour of Virudinagar Daba style salna is always a mystery to me.I have tried so many times and this time I got perfect.Actual recipe is Non-veg but I made it with vegs and salna tasted amazingly super and spicy.

Recipe Tags

  • Veg
  • Medium
  • Others
  • Tamil Nadu
  • Boiling
  • Side Dishes
  • Egg Free

Ingredients Serving: 3

  1. Onions – 1 no ( big).
  2. Tomatoes – 2 nos ( medium sized).
  3. Ginger garlic paste – 1 tsp.
  4. Curry leaves - a sprig.
  5. Turmeric powder – 1/4 tsp.
  6. Chicken masala / garam masala – 1 tsp (optional).
  7. Potato – 1 no ( big) or any vegs of your choice – 1 cup.
  8. Coconut – 1/4 cup.
  9. Coriander leaves – a bunch.
  10. Oil – 1 tsp.
  11. Mustard – 1/4 tsp.
  12. TO ROAST AND GRIND :
  13. Groundnut – 1 tsp.
  14. Coriander seeds – 1 tsp.
  15. Dry red chillies -5 nos.
  16. Poppy seeds / Khus khus – 1/2 tsp.
  17. Cinnamon – 2 nos (1” piece).
  18. Cloves – 3 nos.

Instructions

  1. Chop onions and tomatoes to small bits.Grind coconut to fine paste by adding little water.
  2. Dry roast groundnut , coriander seeds , red chillies , poppy seeds, cinnamon , cloves in low flame till they roast to dark brown colour ( but do not burn) and grind it to fine powder.
  3. Heat oil in a pan and add mustard , when mustard starts spluttering add onions and saute till translucent.
  4. Add chopped tomatoes and saute till mushy.Add ginger garlic paste , curry leaves and fry for a minute .
  5. Now add our ground spice powder , turmeric powder , chicken masala and fry for 30 seconds.
  6. At this stage add our vegs ( I added only potato ) , give a quick mix , add 3 cups of water ,salt ,close the pan and cook till vegs cooked soft( don't over cook vegs).
  7. Finally add coconut paste , coriander leaves and boil for 2 more mins , remove from flame and serve hot with your dinner or breakfast.
  8. The salna went amazingly with Parota , kottu parota ,you can serve with chapati ,pulka and dosa too.

Reviews (0)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE