Muttai Kothu Parotta with Vegetable Salna

Ingredients

• 3 tbsp Vegetable Oil (divided)
• 1 inch Cinnamon Stick
• 2 whole Cloves
• 2 whole Green Cardamom Pods
• 2 medium Onion (1 roughly chopped for paste, 1 finely chopped for curry)
• 1 inch Ginger (roughly chopped)
• 5 cloves Garlic (roughly chopped)
• 2 whole Green Chili (slit lengthwise)
• 2 medium Tomato (1 roughly chopped for paste, 1 finely chopped for curry)
• 0.5 cup Fresh Coconut (grated)
• 1 tsp Poppy Seeds
• 1 tsp Fennel Seeds
• 6 whole Cashew Nuts
• 1 tbsp Roasted Gram Dal (pottukadalai)
• 0.5 tsp Mustard Seeds
• 1 sprig Curry Leaves
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 1.5 tsp Coriander Powder
• 2 cup Mixed Vegetables (chopped (carrot, beans, peas, potato))
• 4 cup Water (adjust for desired consistency)
• 1.25 tsp Salt (or to taste)
• 0.5 tsp Garam Masala
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare the Masala Paste

   • Heat 1 tbsp of oil in a pan over medium heat. Add the cinnamon stick, cloves, and green cardamom pods. Sauté for 30 seconds until fragrant.
   • Add the roughly chopped onion, ginger, garlic, and green chilies. Sauté for 3-4 minutes until the onion becomes translucent.
   • Add the roughly chopped tomato and cook for another 4-5 minutes until it turns soft and mushy.
   • Turn off the heat and allow the mixture to cool down completely.
   • Transfer the cooled mixture to a blender. Add the grated coconut, poppy seeds, fennel seeds, cashew nuts, and roasted gram dal.
   • Add 1/2 cup of water and grind to a very smooth, fine paste. Set aside.
2. 2

   Sauté Aromatics for the Curry

   • Heat the remaining 2 tbsp of oil in a large pot or pressure cooker over medium heat.
   • Add the mustard seeds and let them splutter.
   • Add the curry leaves and sauté for a few seconds until they turn crisp.
   • Add the finely chopped onion and sauté for 5-6 minutes until it turns light golden brown.