Empty salna

 Course : lunch

Cuisine: Indian

Author :Nivetha Jagadeesh

INTRODUCTION:

Parotta Salna is a famous dish that is customarily presented with parotta. Salna comes in the rundown of the couple of best side-dishes in the South. 

In Tamil Nadu, you can without much of a stretch consider Salna to be the best side-dish for parotta served at different street side inns. It is likewise mainstream as a side dish served in a few road side inns in Madurai, Salem, Tuticorin, and Chennai. You will consistently see a container on a table at street side slows down and inns serving Salna in it. 

The other mainstream names of Salna are Plain Salna, Tomato Salna, Empty Salna, or Chalna. Plain Parotta Salna is a tomato-based masala sauce made without utilizing any vegetable. This is a totally vegan formula. It goes very well with parotta, idli, chapati, dosa, and idiyappam. 

The Empty Parotta Salna is additionally utilized for making kothu parotta. The Plain Parotta Salna formula is very simple to make. Its moment formula can without much of a stretch be made with a pressing factor cooker. It prepares inside 30 minutes. 

Plain salna is additionally prevalently known as unfilled salna. Void salna is only Its a veggie lover salna formula. Its so tasty and tastes incredible with parotta as well as with idli, dosa, chapathi and idiyappam. 

Onion-tomato based sauce is made which is enhanced with coconut alongside different flavors. A hot and scrumptious treat!

Plain salna

INGREDIENTS FOR MAKING EMPTY SALNA:

FOR COOKING:

Oil - 2tbsp

Fennel seeds / sombu – 1 tablespoon 

Cumin seeds/ jeera seeds – 1 tablespoon 

Mustard seeds/kadugu  -1/2 tsp

Bay leaf - 1

Cinnamon- 1

Cloves – 2 

Star anise – 1 

Turmeric powder – 1/4 tablespoon 

 Coriander powder -1 teaspoon

Garam masala - 1 teaspoon

Red chilli powder - 1 teaspoon

Salt – according to taste 

Onion (2 medium) diced 

Tomatoes - 2

Coriander leaves – finely chopped 1 tsp

Curry leaves – 1 teaspoon

For GRINDING:

Cashews – 5 to 6 

Ginger (stripped and generally cleaved) – ½ inch 

Dried up coconut /Grated coconut – 3 teaspoon 

Garlic stripped – 2 cloves  w

Water as needed

INSTRUCTIONS:

• Warmth a pan, pour 1 tablespoon of oil over it at low-medium warmth. 
• After the oil gets hot, add the tablespoon of fennels seeds, 1 tablespoon of cumin seeds, ½ tablespoon of mustard seeds, cloves,cinnamon,bay leaf and  cardamom. Mix it for an additional couple of moments till the smell fills the air. 
• Add onion,  Mix it for 5 minutes and let it cook till the onion gets clear. 
• Add tomatoes and let it cook for 5 minutes till they become delicate and soft. 
• At the point  add the grinding ingredients  very similar to a blender and granulate till it becomes smooth. You can add little water to granulate it smooth and keep it aside.
• Add in the curry leaves and mix something similar for a couple of moments. 
• Add the spices powders like  turmeric powder, red chilli powder, coriander powder, garam masala and salt. Mix everything for about 5 to 7 minutes.
• Add water to the combination and afterward blend it again till everything gets joined well. 
• Now add the grinded ingredients .mix and blend everything.
• Cover the lid and cook for 10 to 15 minutes .
• Take the cover off, garnish with new coriander leaves. 
• Your Plain Salna or empty salna is prepared! Serve the delightful plain Salna hot with parotta, dosa, chappathi or idli.

NOTES:

• You can also add variety of veggies in this recipe.
• You can also add chicken or mutton in this recipe.
• If you don't like cashews flavour you can skip it.
• If you cooking in pressure cooker you can cook it for about 2 to 3 whistles.