If you happen to travel to the southern most states of India such as Kerala and Tamil nadu, one cannot miss the sight of fast food shops on street, one after the other, some sell fried rice and noodles, some ‘parotta and salna’. These street side shops are a life-saver for the working class. It’s a quick 10 minute fast-food that you can grab and go and it’s pretty delicious.
I tried making the parotta (yes, from scratch) to go with this curry, but there’s definitely lot of room for improvement, hence I shall save that for a later post. If you are interested, you can find tons of recipes online to make it from scratch. Coming back to the highlight of the post, ‘salna’, which is a diluted form of curry cooked with pieces of meat such as chicken or lamb or just some veggies.
you will need:
- ½ red onion or 4-5 pearl onions chopped coarsely
- 2 tomatoes chopped coarsely
- 2 green chillies
- 4 cloves
- 1 stick of cinnamon
- 2 tsp of fennel seeds
- 1 tsp of poppy seeds
- 1 tsp of black pepper corns
- 4-5 garlic cloves
- 1” piece of ginger
- ½ cup shredded coconut
- 4 cashewnuts
- 1-2 tsp of red chilli powder
- 1 tsp of coriander powder
- ¼ tsp of turmeric
- 1 cup of veggies (peas, carrot and cauliflower)
- salt to taste
* In a wide pan, add 2 tsp of oil, and add items 1- 11 and fry them for 5-7 minutes until the onion and tomatoes get partially cooked.
* Add the chilli + coriander + turmeric powder, mix well and let it cool for 10 minutes. Add the cashews to the mix, and grind everything to a coarse paste by adding ½ a cup of water
for the curry:
* If you have a pressure cooker pan, that is ideal, else, a wide non-stick pan is sufficient.
* Add 3 tsp of oil, once the oil is heated, add the vegetables of your choice, sauté for 4-5 minutes. If you like chunks of tomatoes and onions in the curry, you can add like 1/2 of chopped red onions and 1 tomato and fry them with the vegetable for 3-4 minutes (they really don’t need to get too soft)
* Add the ground curry paste, add 2 cups of water, salt to taste and let it come to a boil (should take about 7-8 mins)
* Close the cooker and let it pressure cook for 1 whistle or pressure release. If using a pan, let it cook for 15- 20 minutes, until vegetables get cooked and you can see a layer of oil forming on the surface of the curry. Garnish with cilantro leaves and serve hot with Parotta, Idli or Dosa.
Note: This curry is supposed to be liquid and runny than the usual consistency of curries, so you might not see it thickening that much, as we added at least 2 cups of water. However, due to the cashews and coconut from the ground paste, it will tend to thicken a bit