Vegetable Salna with Idiyappam

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.
3. 3

   Cook Vegetables and Masala

   • Add the finely chopped tomato and cook for 3-4 minutes until it becomes soft.
   • Lower the heat and add the turmeric powder, red chili powder, and coriander powder. Sauté for 1 minute until the raw aroma of the spices disappears.
   • Add the mixed vegetables and stir well to coat them with the masala. Cook for 2-3 minutes.
   • Pour in the ground masala paste. Sauté for 5-7 minutes, stirring frequently, until the oil begins to separate from the paste.
4. 4

   Simmer and Finish the Salna

   • Add 4 cups of water and salt to the pot. Whisk well to ensure the paste is fully dissolved and there are no lumps.
   • Bring the curry to a rolling boil. Then, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes. The vegetables should be tender and the gravy should have a thin, flowing consistency.
   • If using a pressure cooker, close the lid and cook on medium heat for 2 whistles.
   • Once cooked, turn off the heat. Stir in the garam masala.
   • Garnish with freshly chopped coriander leaves and serve hot.