Salna

Method

1. 1

   Make salna base: Heat 3 tbsp oil in a heavy pan. Add 2 large finely chopped onions and cook 12 minutes until golden.

2. 2

   Add ginger-garlic: Add 1.5 tbsp ginger-garlic paste. Fry 2 minutes.

3. 3

   Make fresh masala paste: Blend half cup fresh grated coconut, 15 soaked cashews, 3 green chillies, 1 tsp fennel seeds and 1 small cinnamon to a smooth paste.

4. 4

   Add tomatoes: Add 3 chopped tomatoes. Cook 8 minutes until oil separates.

5. 5

   Add spice powders: Add 1 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 3 minutes.

6. 6

   Add coconut-cashew paste: Add the masala paste. Fry 8-10 minutes until oil separates completely.

7. 7

   Add water: Add 2.5 cups warm water and salt. Bring to a boil.

8. 8

   Simmer long: Cook on medium heat 15-20 minutes until the salna is thick, creamy and a beautiful golden colour.

9. 9

   Add garam masala: Add 1 tsp garam masala. Stir well.

10. 10

    Serve: Adjust salt. Salna is a Tamil Nadu street-food gravy meant for dunking parotta. It should be thick enough to coat a parotta piece but still saucy. Serve with parotta.