Parotta salna recipe
Parotta salna recipe - vegetable curry for biryani, parotta and idli.
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Cuisine: Tamilnadu cuisine
Author: Jinoo Jayakrishnan
Pin Recipe
- 3 tbsp oil
- 1 no green chilli - slit
- 2 spring curry leaves
- 2 large onion - thinly sliced
- 1 tbsp ginger garlic paste
- 1 small potato - finely chopped
- 1 large tomato - finely chopped
- 1/4 tsp turmeric powder
- 2 tbsp coriander powder
- 1 tbsp chilli powder
- 1 tsp garam masala
- 1/4 tsp fennel powder
- 3.5 cups water
- 1/2 cup coconut - for grinding
- salt to taste
heat oil in a cooker, add green chilli, curry leaves and let it get roasted
to this, add onions and fry till brown.
add ginger garlic paste and potatoes and fry till raw smell goes off
further add tomatoes and fry until mushy.
spice powders: turmeric, chilly powder, coriander powder, fennel powder and garam masala are added
fry until well blended
pour 3-3.5 cups water, grind coconut to coarse paste and add to the curry
mix well, add salt. close and pressure cook for 2-3 whistles,
open and serve hot;