Salna is a special curry which is served along with parotta all over Tamil Nadu, but I bet there is a different taste for Tuticorin (my hometown) Salna which you don’t get anywhere except Tuticorin. This is salna is a street food which is found in every nook and corner of Tuticorin. Most of the tuticorin’s have parotta, salna and chukka as their dinner. There are many hotels and each of them have their unique flavor, taste and colour. So whenever I plan to my hometown, I have schedule for dinner :P. After a long wait finally got this recipe from my neighbor Brother, a cook cum advocate, who has his own catering and cooks for many occasions in South Tamil Nadu.
During Diwali nights, we all use to have parotta, salna and chukka from our family’s favorite SIVAN NIGHT CLUB (the most famous parotta stall of Tuticorin and now it’s no more after the owner’s demisal), as my mom and aunts will be tired of cooking. So this time let you all have parotta with chalna for this Diwali/Deepavali. Stay tuned not for the parotta recipe, but for the TUTICORIN PAROTTA recipe…
Taking this to Fiesta Friday #94 hosted by Angie@thenovicegarderner.
- Chicken – ¾ kg
- Pearl Onions (sambhar onions) – ¼ kg or Big onions – 4 nos (medium size)
- Tomato – 1 no (medium size)
- Chili powder – 2 ½ tsp
- Coriander powder – 1 tsp
- Cumin powder – 2 tsp
- Grated coconut – ½ cup
- Cashew nuts – 6 nos
- Fennel seeds / Perunjeergam – 1 ½ tsp
- Ginger-garlic paste – 1 tbsp (freshly grounded)
- Cloves – 5 nos
- Cardamom – 4 nos
- Cinnamon – 2 sticks (2 “inch)
- Star Anise – 4 nos
- Curry leaves – two sprigs
- Salt to taste
- Gingelly / Sesame oil – 2 tbsp.
- Peel and roughly chop the onions and tomato. Keep it aside.
- Clean and chop the chicken to medium pieces.
- Take coconut, fennel seeds, cashew nuts, 3 cloves, 2 cardamom, 2 star anise, 1 cinnamon all together in a blender and grind it to a fine paste by adding water. Keep it aside.
- Heat oil in a pressure-cooker, add in the leftover cloves, cardamom, cinnamon, star anise and curry leaves and wait until they crackle.
- Add in the chopped onions and ginger-garlic paste, cook until the onions turn golden brown.
- Add in the tomato and cook until it becomes mushy.
- Pour in the ground coconut masala along with 2 tbsps of water (if the masala is runny no need of pouring water) and cook until the raw smell goes off or until it start turning golden brown.
- Add in chili powder, coriander powder, turmeric powder, cumin powder and little salt and cook for few mins or until the raw smell goes off.
- Add in the chicken pieces along with the required amount of salt and cook for few mins or until the chicken is little cooked.
- Pour in 2 cups of water, let it boil and pressure-cook for 1 whistle.
- Remove the lid when the pressure subsides and check for the consistency, if its runny keep in medium flame for few mins or until it reaches the curry consistency.
Serve hot with parotta. Goes out well with parotta and dosa, but it’s perfect with PAROTTA.
Note: You can prepare the same with vegetable for Veg Salna. The quantity of tomato should be less compared to the onions for the perfect taste. I have used big onions, as I don’t have pearl onions at that time, but use only pearl onions for perfect and delicious taste. Also don’t substitute gingelly (sesame) oil with any other cooking oil.