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Parotta salna recipe

Parotta salna recipe - vegetable curry for biryani, parotta and idli. 
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Side Dish
Cuisine: Tamilnadu cuisine
Author: Jinoo Jayakrishnan
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Ingredients

  • 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

Instructions

  • 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;