A fragrant, thin gravy from Tamil Nadu, packed with mixed vegetables and aromatic spices. This light yet flavorful curry is famously served with flaky parottas, creating a truly irresistible combination.
Prep20 min
Cook30 min
Servings4
Serving size: 1 serving
259cal
6gprotein
26gcarbs
17g
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)
Flaky, layered, and irresistibly soft, this South Indian flatbread is a street food classic. Known as Kerala Parotta, it's famous for its intricate layers and chewy texture. Perfect for sopping up rich, spicy curries, making it at home is a rewarding culinary experience.
Creamy, perfectly spiced Vegetable Salna with flaky Parotta – a soul-satisfying combo you'll crave!
This south_indian dish is perfect for lunch. With 1100.6399999999999 calories and 15.620000000000001g of protein per serving, it's a nutritious choice for your meal plan.
fat
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
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
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
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
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.
Servings
4
Serving size: 1 serving
842cal
10gprotein
75gcarbs
56gfat
Ingredients
3 cup Maida (Approx 375g)
1 tbsp Sugar
1 tsp Salt
1 cup Sunflower Oil (Divided for dough, soaking, and cooking)
1 cup Lukewarm Water (Adjust as needed)
Instructions
1
Prepare and Rest the Dough
In a large mixing bowl, whisk together the maida, sugar, and salt.
Add 2 tablespoons of sunflower oil and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water while mixing to form a soft, pliable dough. The dough should be soft and slightly sticky.
Transfer the dough to a clean work surface and knead for 10-12 minutes until it becomes very smooth and elastic.
Apply a little oil over the dough, cover with a damp cloth, and let it rest for 30 minutes.
2
Divide and Soak the Dough
After the initial rest, divide the dough into 8 equal-sized balls.
Place the dough balls in a deep bowl or tray. Pour the remaining sunflower oil over them, ensuring they are fully coated.
Cover the bowl and let the dough balls soak in the oil for a minimum of 2 hours, or up to 4 hours at room temperature. This step is crucial for making the dough elastic.
3
Stretch, Pleat, and Coil
Generously oil your work surface. Take one dough ball (leave the others in the oil) and flatten it with your palm.
Using your fingers, gently stretch and pull the dough outwards from the center to form a large, paper-thin circle or rectangle. It should be translucent. Don't worry about small tears.
Starting from one edge, lift and fold the dough over to create thin, accordion-like pleats until you have a long, pleated rope.
Gently stretch this pleated rope to make it longer. Then, starting from one end, coil it into a tight spiral, tucking the tail end underneath.
Let the prepared coil rest for 10-15 minutes while you repeat the process for the remaining dough balls.
4
Cook the Parotta
Take a rested coil and gently flatten it with your palm or a rolling pin into a circle about 5-6 inches in diameter. Do not press too hard, as this will cause the layers to merge.
Heat a tawa or flat skillet over medium heat.
Place the parotta on the hot tawa and cook for about 1 minute until small bubbles appear.
Flip the parotta, drizzle a teaspoon of oil or ghee around the edges, and cook for another 2-3 minutes, pressing gently with a spatula, until golden brown spots appear.
Flip again, add a little more oil if needed, and cook the other side until it's crisp and golden brown. Repeat for all the parottas.
5
Fluff and Serve
Once cooked, remove the parotta from the tawa. While it's still hot, place it on a clean surface or hold it between your hands (using a cloth if too hot).
Gently clap or scrunch the parotta from the sides. This action is key to separating the layers and making it flaky.
Serve the hot, flaky parottas immediately with your favorite curry, such as vegetable kurma or chicken salna.
