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You are here: Home / South Indian Recipes / Veg Kuzhambu Varieties / Plain Salna Parotta Chalna | Peas Kurma For Chapati Varieties

Plain Salna Parotta Chalna | Peas Kurma For Chapati Varieties

June 15, 2015 By Sangeetha Priya 5 Comments

http://www.nithaskitchen.com/2015/06/plain-salna-parotta-chalna-peas-kurma.html

Today’s recipe is simple yet delicious Plain Salna Parotta Chalna Peas Kurma. It’s called Parota Chalna in Southern part of India which tastes awesome with Layered Flat bread aka Barotta…The same can be a great side dish for Chapathi and Naan kind of stuffs. This plain Salna is a quick fix gravy which can be done under 30 minutes and it doesn’t need any fresh vegetables also you can make this simple curry with just few pantry default ingredients and with or without some frozen peas and corn.

Ingredients for  Plain Salna Parotta Chalna Peas Kurma
Onion – 1 Large
Tomato – 2 Medium
Red Chili Powder – 2 tsp or more
Green Chili – 1 Number
Turmeric Powder – 1/4 tsp
Coriander Powder – 2 tsp
Green Peas – 1/4 Cup
Salt and Oil – As Needed

To Temper
Bay Leaves – 2 Numbers
Sombu/Fennel Seeds – 1/8tsp

To Grind
Coconut – 1/2 Cup (replace with coconut milk and refer tips)
Dalia/Roasted Gram – 1 Tbsp
Fennel Seeds – 3/4tsp

Plain Salna Parotta Chalna | Peas Kurma For Chapati Varieties

How to  make Plain Salna Parotta Chalna Peas Kurma

  • Grind coconut, roasted gram and fennel seeds (Step wise Pic 3) with necessary water to smooth paste and keep aside.
  • In a kadai/pan heat enough oil, temper with 1/8 tsp fennel seeds and bay leaves.
  • When they pop up add finely chopped onion and 1/2 tsp salt, saute (Pic 1) till onion changes golden brown.
  • Now add chopped tomato, red chili powder and turmeric powder.
  • Saute till tomato mashes well (Pic 2).
  • Then add coriander powder and green peas (Pic 2), if necessary add water for the green peas to cook or use cooked peas, mine is frozen sweet peas so i didn’t cook separately.
  • Add the ground coconut paste(Pic 4) and necessary water.
  • Adjust salt and red chili powder, allow them to cook well (Pic 5), simmer if for 5-8 minutes after it boils well.
  • Serve it with parotta/chapathi/Naan kind of stuffs.
Note
  1. You can check some Chapathi/Naan varieties HERE.
  2. If using store bought coconut milk then just grind the pottukadalai and fennel seeds later mix with the gravy.
Plain Salna Parotta Chalna | Peas Kurma For Chapati Varieties

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Filed Under: Veg Kuzhambu Varieties Tagged With: Chalna, Chapati kurma, Nitha Kitchen, Parotta Chalna, Peas Kurma For Chapati, Plain Salna, Roti, saalna, Side dish for Barotta kind of Flat Breads, vegetarian korma for naan and Chapathi varieties

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Reader Interactions

Comments

  1. Mullai Madavan

    June 15, 2015 at 5:12 pm

    Simple, easy salna… parcel some with parotta!

    Reply
  2. Veena Theagarajan

    June 15, 2015 at 2:54 am

    Simple and tasty Salna.. Looks perfect

    Reply

Trackbacks

  1. Homemade Shredded Coconut | Learn to scrap fresh coconut | Kitchen Basics - Nitha Kitchen says:
    November 20, 2018 at 9:51 pm

    […] based recipes Coconut Filled Modaks | Thengai Poorana Kozhukattai HERE Plain Salna | Parotta Chalna HERE Arisi Eggless Thengai Bun | Bakery style Coconut Bun –> HERE Thengaai Payasam | Coocnut […]

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  2. Peanut Pulao Recipe | Verkadalai Pulav | Quick One Pot Meal - Nitha Kitchen says:
    July 6, 2018 at 7:42 am

    […] Serve warm with raita or plain salna. […]

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    April 25, 2018 at 10:53 am

    […] Tbsp or More Butter – 2 Tbsp Salt,Spring Onion – As Required Tomato Ketchup or Raita or Kurma to serve Old […]

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