VEGETABLE SALNA

        Salna is the best accompaniment for Parotta. I have tasted it for the first time in Madurai. The road side shops are the best for tasting Kothu Parotha with Salna This is the best combination.

Normally you cannot find the traces of vegetables in the salna. But I don't prefer smashing the vegetables. So in my preparation you can find vegetable pieces. I have tried this from Chitra's blog. Original recipe is here

INGREDIENTS

MIXED VEGETABLES	1 Cup
GRATED GINGER	½ Tsp
ONION	1
TOMATO	1
SALT	To Taste
OIL	1 Tbsp

To Saute &Grind

ONION	1
TOMATO	2
GRATED COCONUT	3 Tbsp
RED CHILLY POWDER	1 Tsp
CORIANDER POWDER	2 Tsp
TURMERIC POWDER	¼ Tsp
CUMIN POWDER	½ Tsp
FENNEL SEEDS	½ Tsp
PEPPER	5
POPPY SEEDS	½ Tsp
CINNAMON	½ Inch piece
CLOVES	2
CARDAMOM	1

STEP BY STEP PICTURES

Chop all the vegetables (Carrot,Beans,Potato),Onion,Tomato.I have also used frozen peas.cauliflower,soya nuggets.

In a kadai saute all the items given under "To Saute & Grind".

Grind it to a smooth paste.Put the soya chunks in hot boiling water.Drain and keep it aside.similarly put the cauliflower in hot water for 5 mins.

In a cooker heat oil add Onion,Tomato,curry leaves. Saute till tomatoes turns soft.

Now add the vegetables,Salt.

Pour the grounded mixture.

Now add frozen peas,cauliflower,soya nuggets.Pressure cook it for 2 whistles.

When you open the cooker you will find a layer of oil floats on top and you will get a wonderful aroma.

You can choose the consistency either thin/thick salna.

Serve hot with Parotha/Chapathi.