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Salna

A very tasty South Tamil Nadu cuisine which goes well with Dosa, Chapathi and Puri.
Prep Time15 mins
Active Time45 mins
Total Time1 hr
Course: Side Dish
Cuisine: South Indian
Keyword: How to cook Vegetaable Salna, Vegetable Salna Recipe
Yield: 5 Persons
Author: SRIMATHI SUNDARARAMAN and SUNDARARAMAN

Materials

For Making Masala Paste

  • 1 tbsp Oil
  • 1 tsp Black pepper
  • 1 tbsp Fennel seeds
  • 1 tsp Jeera
  • 1 inch Cinnamon
  • Stone Flower
  • 3 Nos Cloves
  • 2 Nos Cardamom
  • 1 Nos Star Anise
  • 15 Nos Small Onion
  • 2 Nos Medium sized Tomato

For making Coconut Paste

  • 1 Cup Grated Coconut
  • 1 Tbsp Poppy Seeds Soaked in water for 15 minutes
  • 10 Nos Cashew nuts

For Making Salna

  • 100 ml Oil
  • 1 Nos Bay leaf
  • 1 inch Ginger
  • 1/4 Tsp Fennel seeds
  • 1 No Bay leaf
  • 2 Big onion Chopped
  • Handful of Pudina
  • Handful of Coriander leaves
  • 1 Tsp Ginger garlic paste
  • 2 Small sized Tomato
  • 1/4 Tsp Haldi powder
  • 2 Tbsp Chilli Powder
  • 2 Tbsp Coriander powder
  • Salt as per taste
  • Water

Instructions

Making Masala Paste

  • Heat 2 Tbsp Oil in a Kadai.
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  • Add Black pepper.
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  • Add Fennel seeds.
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  • Add Jeera.
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  • Add onion and other spice items and saute till the onion changes color.
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  • Add Chopped tomatoes.
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  • Fry till tomatoes are half cooked.
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  • Switch off the stove and transfer it to a blender. Allow it to cool and grind it to a fine paste.
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Making Coconut Paste

  • In a blender add the grated coconut.
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  • Add poppy seeds.
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  • Add cashew nuts.
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  • Grind it to a fine paste and keep it aside.
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Making Salna

  • In a Kadai, add 100 ml oil and heat it. Add Fennel seeds.
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  • Add bay leaf and cinnamon.
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  • Add chopped onions and saute till it changes colour.
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  • Add chopped pudina leaves.
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  • Add coriander leaves and mix well.
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  • Add ginger garlic paste and mix well.
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  • Add chopped tomatoes and salt and close the kadai with lid to cook till the tomatoes turn mushy.
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  • Add turmeric powder.
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  • Add chilly powder.
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  • Add coriander powder.
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  • Add the ground masala paste.
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  • Mix it well and close the kadai with lid and cook for 3 minutes.
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  • Now add the ground coconut paste and little salt.
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  • Mix well.
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  • Add 1 cup water and cook in low flame for 15 minutes or till the oil separates. Switch off the stove. Your salna is ready.
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