I don't think nobody say 'No' to the roadside Paratha salan. Everybody likes. When we walk on the city streets in south India, we can smell nice aroma from almost every small restaurants, because of the salan. Its hard to get the same where I am in. So decided to make myself and end result is fantastic. Also it is homemade. Shall we prepare now?
Ingredients:
Onion - 1
Pearl onion - 10
Tomato - 2
Green chilli - 3
Curry leaves - 1 spring
Cashew Nut - 8
Poppy seeds - 1 tsp
Green Cardamon - 4
Cinnamon - 1-1/2 inch
Cloves - 6
Bay leaf - 3
Black stone flower - little
Fennel seeds - 2tsp
Ginger garlic paste - 2tsp
Grated Coconut - 3 tsp
Red Chilli powder - ½ tsp
Coriander powder - 2 tsp
Turmeric powder - ¼ tsp
Coriander leaves for garnishing
You can choose your vegetables like green peas, carrot, beans, etc.
Oil for seasoning
Salt as per your taste
Steps:
Soak the Cashew nut and poppy seeds with little water for 15 minutes.
After soaking, grind it to smooth paste with grated coconut and keep aside.
Dry roast the fennel seeds and make it to smooth powder.
Heat a pan and add 3 tsp of oil. Once oil hot, add spices stone flower, cinnamon sticks, bay leaf, green cardamon, Cloves.
Once raw smell goes out add chopped onion(not pearl onion now) and ginger garlic paste and stir it. Once onion gets translucent add 2 cups of water bring it to boil. Your will get start to smell nice flavor now.
Once water bubbles, add ground fennel seed powder, coriander powder and red chilli powder, turmeric powder and salt.
In a separate vessel, heat another spoon of oil and add pearl onion, slit green chilli, Curry leaves and fry it. Once onion become translucent, add chopped tomato and cook till tomato gets mushy. Then add chopped vegetables if you have any. I did not use any.
Now add the boiled masala water into the tomato gravy .
Finally mix the ground coconut with the salan. Cook for another 10 minutes.
Now mouth watering Salan is ready to serve. This will go good with Paratha, chappathi, idli, dosa. Even with rice good.
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