Salna
A thin, spiced gravy that is parotta's essential companion — made with a base of shallots, tomatoes, and a ground coconut-spice paste, loose enough to pour over and soak into layers of parotta. Every street parotta stall in Chennai offers salna in egg, chicken, or plain versions. Without salna, parotta is incomplete — the pairing is as fundamental as dal and roti in the North.
Cuisines
Chettinad
Kongunadu
Madras
Best for
Dinner
Lunch
Snacks
Recipe
Prep: 15 min
Cook: 35 min
Total: 50 min
2-3 servings
Ingredients
|
250 grams | Chicken , cut into pieces |
|
2 tablespoons | Oil |
|
1 teaspoon | Fennel Seed |
|
1 stick | Cinnamon |
|
2 pieces | Clove |
|
2 pieces | Cardamom |
|
1 cup | Onion , finely chopped |
|
1 tablespoon | Ginger-garlic paste |
|
1 cup | Tomato , finely chopped |
|
1 teaspoon | Turmeric powder |
|
1 tablespoon | Red chili powder |
|
1 tablespoon | Coriander powder |
|
1 cup | Coconut Milk , thick |
|
1 cup | Water |
|
— | Salt , to taste |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Heat oil in a pan and add fennel seeds, cinnamon, cloves, and cardamom.
- 2 Once the spices release their aroma, add the chopped onions and sauté until golden brown.
- 3 Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.
- 4 Add the chopped tomatoes and cook until they become soft and oil separates.
- 5 Stir in the turmeric powder, red chili powder, and coriander powder, and cook for another minute.
- 6 Add the chicken pieces and sauté until they are well coated with the masala.
- 7 Pour in the coconut milk and water, and add salt to taste.
- 8 Cover and cook on low heat until the chicken is tender and the gravy thickens, about 20-25 minutes.
- 9 Garnish with chopped coriander leaves before serving.
Tips
For a richer taste, you can add a few cashew nuts while grinding the masala.