A flavorful side for South Indian Style Parotta. This street side recipe doesn't use any oil but loaded with spices and with fresh ground masala.
Water - 3 cups + 1 cup
Elaichi - 2
Cinnamon - 3 inch stick
Bay leaf - 1
Garlic - 7 cloves
Saunf – 1 tbsp
Shallots - 5
Half of medium sized onion
Tomatoes - 3
Slit green chillies - 2
Kal paasi or Dagad Phool powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt – 2 tsp
Red chilly powder - 2 tsps
Cilantro - handful
Grated Coconut - half cup
Besan – 1 tbsp
required only if you want thick consistency
Boil 3 cups of water in a heavy bottomed vessel.
Meanwhile grind coconut, shallots, garlic and saunf coarsely by adding ½ cup of water and set aside.
Soak the soya chunks in water.
Chop the half of medium sized onion, tomatoes.
Once the water starts to boil add the cinnamon stick, peppers, bay leaf, cloves, and Elaichi.
Let it simmer for 5 to 7 minutes. Once the water changes its color add the chopped onions, tomatoes and slit green chillies.
Add the red chilly powder, salt, turmeric powder and dagad phool powder.
Let it simmer for 20 minutes. Using a potato masher or ladle mash the ingredients nicely.
Now add ground masala and the soya chunks and let it simmer for 15 more minutes.
If you feel the salna is very thin, mix 1 tbsp of besan with ½ cup of water and add it to the salna and simmer it for 5 minutes.
Garnish with cilantro and serve hot with Parotta.
Dagad Phool is completely optional
You can add veggies like carrots, peas, potatoes instead of soya chunks.
Adjust water quantity according to you consistency preference.