Salna ( Kurma ) seems new word and new recipe to me . I came across this recipe in mahi’s space.
I was a fan of her tamil blog . she is a wonderful blogger and she tried this recipe from Asiya akka. check the original recipe here.
I made this recipe two months back I was lazy to type , so postponed and today , it was published.
Salna is made without using any vegetable , so called as empty salna. We had it with roti , it tasted great . it will be great combo with paratha.
Onion – 1
Tomato – 2
Green chilly – 2
Mint leaves – a hand ful
Coriander leaves – a handful
Ginger garlic paste – 1 tsp
Chilli powder – 2 tsp
Coriander powder – 1 tsp
Cumin powder – ½ tsp
Fennel powder – ½ tsp
Turmeric powder – ¼ tsp
Curry leave – a sprig
Oil – 1 tbs
Salt as required
To grind :
Grated coconut – 5 tsp
Cashew – 5 – 6
To powder :
Cloves – 2
Cardamom – 2
Cinnamon – 2’’ piece
Grind cinnamon , cloves and cardamom to fine powder.
Grind coconut and cashew with little water to a fine paste.
Chop onion , tomato and mint leaves finely. Slit the green chillies.
Heat oil in a kadai , add the chopped onion , green chilly and curry leaves and sauté well till the onion becomes translucent.
Add the grounded powder and sauté for a minute in medium flame to avoid blackening.
Add the ginger garlic paste and fry till raw smell leaves.
Add the chopped tomato and sauté well until the tomatoes are fully mashed.
Add the mint and coriander leaves and sauté for a minute.
Add the dry masala like turmeric powder , chilly powder , coriander powder , cumin powder and fennel powder. Sauté well continuously.
After few minutes , oil will ooze out, add the required salt and 2 cup of water and bring to boil.
After 10 – 15 minutes , add the coconut paste and let it boil for another 10 minutes.
Now , the oil will be on top of the gravy, take off from flame.
Empty salna is ready to serve.
Serve with paratha , roti or naan.
All the dry masala can be ground freshly , it will enhance the taste.
Cashew can be substituted with fried gram.