Erode Style Mutton Thanni Kuzhambu & Mutton Varuval - A Journey through Kongu Cuisine & Kida Vettu Culture

Looking for an authentic Erode style Mutton Thanni Kuzhambu recipe? This traditional Kongu Nadu mutton curry and spicy Mutton Varuval combo brings the rustic flavours of Tamil Nadu’s famous Kida Vettu feast straight to your kitchen. Prepared with shallots, sesame oil, and freshly ground local spices, this dual-purpose recipe yields a light, soulful lamb curry and a fiery, pan-fried mutton side dish. Perfect for Sunday family lunches, holiday feasts, or lovers of regional South Indian non-veg cuisine, this step-by-step guide ensures tender, juicy meat and a deeply aromatic, traditional-style gravy. Explore the timeless style of cooking with this traditional Mutton Kuzhambu and Varuval from Kongu Cuisine.  Detailed story & recipe guide below.

Iftar & Eid Menu: Breaking Fast with Dates and Tea

"Feasting on Faith: An Iftar & Eid al-Fitr Culinary Journey from Tamil Muslim Cuisine"

Tamil Muslim Cuisine: A Legacy of Trade, Culture & Flavours

    Tamil Muslims, also known as Tamil Nadu Muslims or Tamil-speaking Muslims, have a deep-rooted culinary heritage shaped by centuries of trade, migration, and cultural fusion. Their cuisine is a vibrant tapestry of South Indian traditions interwoven with Persian, Arab, and Mughlai influences—resulting in an exquisite blend of aromatic spices, slow-cooked meats, and indulgent sweets that define Tamil Muslim feasts.

Banana Leaf wrapped Kizhi Parotta

Kizhi Parotta: A Flavourful Fusion of Parotta and Curry Wrapped in Banana Leaf

Introduction to Kizhi Parotta

    Kizhi Parotta is a delectable South Indian dish where layers of flaky Parottas are combined with rich curry, all wrapped in a banana leaf for a unique cooking method. This traditional recipe not only enhances the flavours but also infuses the dish with a delightful aroma from the banana leaf. In this post, let me guide you through making this mouth-watering Kizhi Parotta, featuring a special twist with Kothu Parotta and Salna.

MINI VEG PUFFS

    Vegetable Puffs or popularly called Veg Puff is one popular snack sold in Indian Bakeries.  It is a default to have a Bakery outside college or school or there would exist a college/school canteen which were hanging out places for most of the youngsters during their school/college days.  A puff or a vadai or a Bajji along with a Kadak Chai or Coffee would have remained a spectator for most of the events and talks which happened during the time. Sharing is caring days, "a single Puff" would go into many mouths. Most of us would have fond memories of this snack.

    Even we had JM & Sons, a popular Bakery chain in Coimbatore outside our college, and most of our lunchtime or evening snack happened to be these wonderful Puffs & Pepsi.  Pepsi(Leher Pepsi) was just out in the market with all bang and catchy ads with Amir Khan and Aishwarya Rai, with the famous slogan "Yehi Hai Right Choice Baby" -  Ah Ah!!! Fond memories flocking through my mind...  Sitting in the steps in front of the shop with small chit-chats were a small kind of time pass during our college days.

    So, when talking about Puff, as a matter of fact it would have surely been a Bakery(store) bought one and in my opinion, mostly it is not a home-made snack.  As years passed and living far from your home country, most of the old memories, tastes & preferences embedded into our hearts turns into NOSTALGIA.  And when it comes to snacking, Puffs takes a special place in the line of Nostalgia.  When such things hit to the core, I try replicating them at home and have tried making Puff with Pastry Sheets.  Making from scratch is absolutely not convincing in my terms with long preparation time and above all the loads of Butter or Margarine needed to make Pastry sheets makes me cringe to the idea.  So when it comes in a disguise my brain accepts it, convincing to the facts.

    So let's cut the crap and get into making Veg Puffs and this recipe is a Mini or Bite sized version of Vegetable Puffs with Frozen Parotta Sheets.  The ultimate snack with all of its perfection - flaky, crispy and tasty.  This recipe came out to be as a process to clear off the left-over from the prominent recipe which I was into - The Egg Puff.  When I had a few side cutting of frozen Parotta sheets from making Egg Puff, I saved them in the freezer, made the Vegetable Filling and followed the suit.  

    What was hit at home were these Bite-sized Veg Puffs rather than the Egg Puff. Kindling the memory of mini Puffs we get at Thangu Cake Shop in Lawley Road. These Veg Puffs could be made in regular size too.  I have used Frozen Parotta sheets, you can even get easy with Pastry sheets to make these Veg Puffs.  Puffs made out of Frozen Parotta sheets are going to foolproof - it turns out perfectly flaky and crispy every time you make it.  And for the filling I  have used some classic vegetable combination like Carrots, Potatoes & Green Peas, can add veggies like Beans, Beetroot, Cauliflower etc.,  Go along with your preference or simply convert it into Chicken/Meat Puffs. 

 

For more SNACKS & SAVOURIES, Click here... 

Cuisine - Indian
Recipe - Snack
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 15 - 20 Minutes
Cooking Time - 15 - 20 Minutes
Baking Time  - 30 - 45 Minutes.

 

For BAKERY STYLE SNACKS, Click here...

 

HOW TO MAKE MINI VEG PUFFS WITH FROZEN PAROTTA SHEETS

MINI VEG PUFFS

INGREDIENTS:

To Boil the Veggies:

Potato - 1/2 Cup
Carrot - 1/2 Cup
Green Peas - 1/4 Cup
Salt - To Taste
Sugar - a Pinch
Water - as required
Water - 2 Teaspoons

 

METHOD:

To Boil the Veggies:

• Clean, peel & wash the Potatoes and Carrots.
• Cut them into small cubes and leave them aside.
• In a saucepan, add the Carrots & Potatoes along with the Green peas.
• Add a dash of Salt and a pinch of Sugar.  Pour in enough water and cook the vegetables until they are cooked and turns soft.
• Alternatively, can cook the Vegetables in a pressure cooker for a whistle.  If cooking in a pressure cooker, use just 1/4 cup of water.
• Can drain any excess water left in the vegetables once cooked.

For Veggie Masala Filling:

• Heat oil in a pan, sauté finely chopped Onions, Curry Leaves, Green Chillies until Onions turn translucent.
• Add Ginger-Garlic Paste and sauté it until aromatic.
• Add Turmeric Powder, Red Chilli Powder and Garam Masala to the above.
• Fry for a while until the raw flavour goes and sauté it until oil separate from the mix.
• Add in the Tomato Ketchup and give a quick stir.
  
• Add a dash of Salt, a pinch of Sugar and mix well.
• Sprinkle some water, if necessary, and cook on a low flame for about 5 minutes.
• Add boiled Vegetables into it and cook them on a low flame for a few more minutes.
• Let the Veggie Masala Filling be dry.
  
• Switch off the flame and garnish it with Coriander Leaves.
  

MINI VEG PUFFS

For Mini Veg Puff:

• Meanwhile, pre-heat the oven to 200 °C.
• Take the frozen Parottas from the freezer just before making the Veg Puffs.
• No need to thaw them.  Thawing can make the process cumbersome.
• Gently peel off the plastic sheets from the Parottas and place it on a cutting board.
• Cut the Frozen Parotta sheet into two and then make 2-3 thin strips out of it.
• Take a strip of Frozen Parotta sheet and place about 1 teaspoon of Veg Masala Filling over it.
  
• Gently fold the frozen parotta sheet and cover the Veg masala.  No need to cover the sides.
• Follow the suit for the rest of the fillings.
• *If using the side cuttings of the Frozen Parotta sheets - Place 3-4 side cuttings side by side and add about 1 teaspoon of veggie filling into it. Then, tightly secured it into bite-sized Puff packets. 
• When the Puffs are packed and ready, place the Mini Veg Puffs on a greased baking tray.  
• Leave enough space in between. 
• Meanwhile, beat the Egg with a teaspoon of water for the Egg Wash.
• Gently brush the Mini Veg Puffs placed on the baking tray with the Egg Wash.
• Now, place the baking tray with the Mini Veg Puffs into the Electric Oven.
• Bake the Mini Veg Puffs at 200 °C for about 25 -30 minutes.
• You need to bake the Mini Veg Puffs until the crust turns golden brown & until it turns crispy & flaky.
  
• Adjust the baking time according to your oven settings.
• Serve flaky & crispy Mini Veg Puffs hot with your choice of Sauce or Ketchup.
  

For Normal sized Veg Puff:

• Pre-heat the oven to 200 °C.
• Take the frozen Parottas from the freezer just before making the Veg Puffs.
• No need to thaw them.  Thawing can make the process cumbersome.
• Gently peel off the plastic sheets from the Parottas and place it on a cutting board.
• Cut the Frozen Parotta sheet into two.
• Take one part of the Frozen Parotta sheet and place 2-3 teaspoons of Veg Masala Filling.
  
• Gently fold it and cover the Veg masala.  No need to cover the sides.
• Follow the suit for the rest of the fillings.
  
• When the Puffs are packed and ready, place the Veg Puffs on a greased baking tray.  
• Leave enough space in between. 
• Meanwhile, beat the Egg with a teaspoon of water for the Egg Wash.
• Gently brush the Veg Puffs placed on the baking tray with the Egg Wash.
• Now, place the baking tray with the Veg Puffs into the Electric Oven.
• Bake the normal-sized Veg Puffs at 200 °C for about 30-45 minutes.
• You need to bake the Veg Puffs until the crust turns golden brown & until it turns crispy & flaky.
  
• Adjust the baking time according to your oven settings.
  

MINI VEG PUFFS

NOTES:

• Adjust the amount of Spices to suit your taste preference.
• Use your preferred combination of classic vegetables.
• Make sure that the Veggie Masala filling is dry, otherwise you may end up with Soggy, wet Puffs.
• Adding Sugar & tomato ketchup are totally optional. 
• Adjust the baking time accordingly -  25 -30 minutes at 200 °C for Mini Veg Puffs   &                                                         30-45 minutes at 200 °C for normal-sized Veg Puffs. 
• If you are doing a total vegetarian version, you can use milk or cream instead of Egg wash to glaze the Puffs,  just before baking.
  

 

 

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Christmas Bliss - Fruit Cake & Homemade Wine

Why Kerala is the Ultimate Destination for Christmas and New Year Celebrations

     If there's one place I always dream of visiting during the festive season, it’s Kerala — especially during Christmas or Onam. The charm of Kerala's celebrations is undeniable, and it truly feels like "home" no matter where I am in the world. After all the travel restrictions and the pandemic, I’ve found myself missing India more than ever. As my husband often says, “The true spirit of Christmas can only be felt once you step into God’s Own Country.”

    We all love Parottas, but most of us are not experienced enough to make Parottas at home as an ace Parotta Master.  Spreading & elongating the Parotta dough throwing it out through the air to get a thin sheet, which results in wonderfully flaky & soft Parottas.  Experience can surely make you an ace in due course.  But I am not "Dulquer Salman" to get it through overnight as he does in the Malayalam Movie "Ustaad Hotel". The whole movie is laced with food in its script. When I write about Parotta, I indeed need to mention "DQ alias Dulquer Salman"somewhere or the other.  Though not quite related to the above anecdote, but because of an inside joke in the family, but he has become so synonymous to Parotta at home.😉

    So, I needed some easy-queasy techniques, as normal as ever, to feed my lazy mind. And at last this is what I found after years of multiple trial and errors. Good techniques to easily get perfectly textured soft & flaky Parottas.  I think this particular technique has taken up the social world. It has been propagated well enough and it is absolutely a boon to people like me, who love to make Parotta and also require easy technique. It is also known by the name of  "Nool Parotta" or thread like Parotta, which is the final texture of this Parottas which is the result of cutting it into thin strips. 

QUICK PAROTTA RECIPE

    The Parotta recipe though is the one I perfected after quite a number of mishaps and adjusted to my preference.  But I prefer Mrs. Lakshmi Nair's Parotta recipe which yields you with soft & tasty Parotta not heavy as such.  Just the leavening time is what was a concern.  Sometime, you may decide to cook Parottas and may not have enough leavening time.  Then this recipe comes out to be useful.  You just need to leaven the dough for about 15 Minutes.

For more PAROTTA RECIPES, Click here...

    So, for the love of Parotta the second Parotta recipe (BACK TO BACK POSTS), as such a remarkable technique to get perfect Parottas - Layered and flaky, soft & tasty.  For EASY PAROTTA RECIPE, Click here...

Quick Parotta Recipe:

QUICK PAROTTA RECIPE

    Here, what's special about this Quick Parotta recipe is that, it can be cooked up in no time.  It doesn't require much of a leavening time And the technique used is simple amazing.  Once, the Parotta is well spread until thin, you would need to grease it up well all over the spread dough.  I have used Oil for it.  The original recipe asks for a mixture of Ghee and Butter, which made Parotta too heavy for our liking.  So I am altering it here.  Once you grease it up, then you need to cut thin strips out of a thinly spread Parotta and then gently fold it from one end using a Pastry Scraper or a broad spatula.  Grease it up again and then fold it up into a roll, as for a Parotta.  As simple as that.

    My previous posts also highlight yet another easy technique to get wonderfully layered Parotta. So here, choose the technique you prefer.  Both are easy ways to make perfectly layered & flaky Parottas.

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Cuisine - Indian, Malaysian
Course - Main Course
Serves - 3-4
Yields : 8 Parottas 
 Author : SM

Preparation Time - 20 -30 Minutes
Leavening Time - 15 Minutes
Cooking Time - 20 - 30 Minutes

For KERALA STYLE BEEF RECIPES, Click here...

 

HOW TO MAKE QUICK PAROTTA / QUICK PAROTTA RECIPE

QUICK PAROTTA RECIPE

 

INGREDIENTS:

For Quick Parotta Dough:

All-purpose Flour - 3 Cups
Semolina/White Rava - 1/2 Cup
Sugar - 4 Tablespoons
Salt - To Taste
Water - 1 Cup + 4 Tablespoons

 

For Smearing & Cooking:

Oil - 1/2 Cup(Approx)

For Dusting:

All-purpose flour - 1/2 Cup(Approx)

 

METHOD: 

For Quick Parotta Dough:

• Sift All purpose flour once, add semolina along with and add it into a big bowl.
• Make a hole in the centre and add Sugar & Salt.
• Then pour in about 1 Cups of Water to the flour mix and knead it into a pliable dough.
• Add the rest of the 4 tablespoons of water, a little(1 tablespoon) at a time, and knead it into a soft, pliable dough.
• The dough shouldn't be tough.
• Knead well for about 10-15 minutes.
• Then cover and leave it aside for about 15 Minutes.
• After 15 minutes, knead it once again.  The dough would have turned soft.
• Dust lavishly onto the surface you are going to spread the Parottas.
• Make balls out of the dough. You may get about 8 Balls out of the dough.
• And roll it out into a thin and even round (into the shape of a chapati), dusting enough flour as required so that it doesn't stick on to the surface.
• Spread it out as thin as possible.

•  Now, using a brush, smear oil/butter all over the spread dough.
  

• Then using a knife cut thin strips all through the spread dough.
  

• Now using a Pastry scraper, gently fold it up into a long strip. 
  

• Grease your hands well, and smear oil all over the long strip of dough. 
  

• Then, from one end, coil the folded strips around itself into a spiral.
• Tuck in the loose ends.  Grease it up and leave it aside.

• Follow the suit for the rest of the spread Parottas.

 

For Parotta:

• Meanwhile, heat the griddle in high flame.
• Gently spread the coiled dough, by gently pressing them with your palm to make a perfect round shape. 

EASY PAROTTA RECIPE

• Place the rolled Parottas on the hot griddle and cook.

 

• Lower the flame slightly and flip the parotta once and cook on the other side.
• Drizzle some oil over the parottas while they are cooking.
• Wait until small golden spots start to pop around.
• Once cooked, they will be crisp on the outside.
• Follow the suit for the rest of the parottas and keep them stacked.
• Once done, slightly crush the stack with both your hands (the parottas should be hot, but warm enough to handle). This is to ensure that the layers are separated and the parotta is flaky.

 

QUICK PAROTTA RECIPE

NOTES:

• Use more water, if necessary, while kneading the dough.
• I used exactly 1 Cups & 4 tablespoons of water to knead the Parotta dough.
• Please do strictly follow the measurements & leaving time for perfect Parottas.
• Use ample of oil to smear the spread Parottas before cutting it into strips.
• Then collect it into a long strip using a pastry scraper or a broad spatula.
  
• Smear oil all over the collected long strip with your hands, and then simply fold and roll it out.
• Gently spread the coiled dough, by gently pressing them with your palm to make a perfect round shape.
• Once cooked, slightly crush the stack with both your hands (the parottas should be hot, but warm enough to handle). This is to ensure that the layers are separated and the parotta is flaky.
  

EASY PAROTTA RECIPE

    Making Parotta at home is one best way to eat the most debated dish.  The recent health conscious debates and all about the "all-purpose flour" and products made out of it has made eating Parotta sceptical.  But I belong to the old school. Though health conscious and I go to meticulous extent to cook in the most nutritious way. I believe that cooking, actually substituting certain dishes instead of All-purpose flour, White Sugar or Butter/margarine etc., is something not necessary when you are eating certain things in a moderate way.  Anyway it is my humble opinion. 

    Recent years and recent times of travelling to India, I can hear people around me speaking too much about the use(literal ban at households) of all-purpose flour, sugar and substituting rice with millets, oil with hand pressed organic oils, organic vegetables, palm sugar, free-range chicken and what not???

    So, is it possible not to eat Parotta and the other important thing Beef?  As a Malayali, Parotta and Beef is a feeling(anyway, that too marketed and popularized through social media to the core in recent times).  I love the combo whatsoever and making it at home satiates my senses to the core.  Perfecting certain dishes and when my family feels happy to eat it, I go to the extent of making it as perfect as I can.  

    So for the love of Parotta, I am coming up with two good recipes (BACK TO BACK POSTS), as such 2 good techniques to get perfect Parottas - Layered and flaky, soft & tasty. And will be followed by two good Kerala Style Beef Recipes too.

For a QUICK PAROTTA RECIPE, Click here...

EASY PAROTTA RECIPE

    This Parotta Recipe is more or less an easy version.  I have two easy methods for layered, flaky Parottas.  And this recipe is for ultimate Parotta beginners and if you are a Pro in it please do skip the recipe.

    I have had tremendous mishaps when it came to making layered Parottas.  While I lived in India, we had a big enough marbled kitchen counter where I could spread the Parotta as thin as and as big as I want.  So it was easy for me to just fold it up as we do for Lachcha Parathas and I simply got wonderfully layered and flaky Parottas.  But here, in Malaysia, what I have is a small Kitchen counter, a table literally.  So I found it hard to spread the Parottas, and least to mention my Parottas were big mishaps.  Seeing this my beloved hubby recently bought me a Stainless Steel Table just for making Parottas, which I now use it as my photography table too.  During the early period, I came across Mrs.Lakshmi Nair Parotta Recipe where she uses a simple technique to get Layered Parottas. 

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     This Easy Parotta Recipe concentrates mainly on the technique but requires a lot of leavening time. If you have all your sweet time, plan it ahead and go with this recipe. But it is worth the time and effort.

 

Easy Parotta Recipe by Mrs. Lakshmi Nair:

EASY PAROTTA RECIPE

     Mrs. Lakshmi Nair's version is simply to layer the spread Parottas on top of each and then leavening it for some time.  And then the magic happens, gently pull one Parotta from the batch and there it comes out like as if it had been spread into a thin layer.  Like how Parotta Master's just throw it out and make it elongate and spread.  But this technique is as simple as it is, you just need to gently pull it over, then grease the dough extensively and then fold it up into a roll, as for a Parotta.  I really loved doing this. It was a left hand's play - clean out and perfect as it is.  I would like to totally give all the credits and accolades of this Parotta recipe to Mrs. Lakshmi Nair for this recipe.  But I am jotting down this recipe in my blog for my usage and reference in future.

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Cuisine - Indian, Malaysian
Course - Main Course
Serves - 5-6
Yields : 20 Parottas 
 Author : SM

Preparation Time - 20 -30 Minutes
Leavening Time - 4 Hours + 11/2 Hours
Cooking Time - 20 - 30 Minutes

For KERALA STYLE BEEF RECIPES, Click here...

HOW TO MAKE EASY PAROTTA / EASY PAROTTA RECIPE

EASY PAROTTA RECIPE

INGREDIENTS:

For Parotta Dough:

All-purpose flour - 1 Kg
Egg - 1 No.
Oil -  2 Tablespoons
Sugar -  11/2 Tablespoon
Salt - To Taste
Water - 2 Cups + 4 Tablespoons

For Smearing & Cooking:

Oil - 1 Cup(Approx)

For Dusting:

All-purpose flour - 1/2 Cup(Approx)

 

METHOD:

Easy Parotta Recipe:

• Sift All purpose flour once and add it into a big bowl.
• Make a hole in the centre and add Sugar, Egg, Salt & Oil.
• Then pour in about 2 Cups of Water to the flour mix and knead it into a pliable dough.
• Add the rest of the 4 tablespoons of water, a little(1 tablespoon) at a time, and knead it into a soft, pliable dough.
• The dough shouldn't be tough.
• Knead well for about 8-10 minutes.
• Then cover and leave it aside for about 4 hours.
• After 4 hours, knead it once again.  The dough would have turned soft.
• Dust lavishly onto the surface you are going to spread the Parottas.
• Make balls out of the dough. You may get about 20 Balls out of the dough.

 

EASY PAROTTA RECIPE

 

• And roll it out into a thin and even round (into the shape of a chapati), dusting enough flour as required so that it doesn't stick on to the surface.
• Now we need to stack the spread dough Parottas over each other.
• For this, take a big plate, or you can stack it up on the kitchen counter too.
• Dust the plate or the kitchen counter where you are going to stack the spread Parottas.
• Place one Parotta onto the dusted surface/plate.  
• Smear about 1- 11/2 teaspoon of oil over the Parotta, then sprinkle some all-purpose flour over it.
• Take the next ball, spread it into a thin and even round and place it on top of the previously stacked Parotta.
• Smear oil all over the Parotta, then sprinkle some flour over it.
• Follow the suit for the rest of the dough.
• Layer 10 Parottas into one full stack. You are required to stack it up into 2 portions of 10 each.
• Once stacked, smear oil all over the Parottas.

EASY PAROTTA RECIPE

• Now cover each stack of  Parottas with a big bowl and leave it aside for about 11/2 hours to 2 hours.
• After the leavening time, remove the cover.
• Grease your hands & gently pull the first Parotta from the stack.
• It would stretch and come out clean as you pull into a thin dough sheet.
• Smear some oil over the stretched sheet with your hands.
• Gently lift the stretched sheet and fold them into pleats until they are folded into a long strip.
• From one end coil the folded strips around itself into a spiral.
• Tuck in the loose ends.  Grease it up and leave it aside.
• Follow the suit for the rest of the spread Parottas.
  

For Parotta:

• Meanwhile, heat the griddle in high flame.
• Gently spread the coiled dough, by gently pressing them with your palm to make a perfect round shape. 

EASY PAROTTA RECIPE

• Place the rolled Parottas on the hot griddle and cook.
• Lower the flame slightly and flip the parotta once and cook on the other side.
• Drizzle some oil over the parottas while they are cooking.
• Wait until small golden spots start to pop around.
• Once cooked, they will be crisp on the outside.
• Follow the suit for the rest of the parottas and keep them stacked.
• Once done, slightly crush the stack with both your hands (the parottas should be hot, but warm enough to handle). This is to ensure that the layers are separated and the parotta is flaky.

EASY PAROTTA RECIPE

NOTES:

• Use more water, if necessary, while kneading the dough.
• I used exactly 2 Cups & 4 tablespoons of water to knead the Parotta dough.
• Please do strictly follow the measurements & leaving time for perfect Parottas.
• Can halve the recipe too.  If so, beat the egg and use just half the amount of it.
• Use ample of oil to smear the spread Parottas while stacking.
• Gently pull the Parotta from the stack, it would come out into a thin long sheet.
• While pulling out the spread dough, it should stretch easily. A few small tears are fine.
• Smear oil all over the sheet with your hands, and then simply fold and roll it out.
• Gently spread the coiled dough, by gently pressing them with your palm to make a perfect round shape.
• Once cooked, slightly crush the stack with both your hands (the parottas should be hot, but warm enough to handle). This is to ensure that the layers are separated and the parotta is flaky.

CHICKEN SALNA

  

       Parotta and Salna is an ultimate match made in heaven!!! Though it can sound too enthusiastic, at the least it is a Match made in Madurai, as for people of Tamil Nadu.  But Parotta and Salna knotted their combination in Ceylon alias Sri Lanka. The traces of Sri Lankan Origin is clearly visible when it comes to Madurai Parotta.  But the culinary specialists of Madurai have gone to the next level of innovating Parotta varieties like Poricha Parotta, Coin Parotta, Madakku Parotta, Veechu Parotta and Bun Parotta etc., & etc.,  

    This Parotta all the way travelled to Malaysia(not sure whether it is from Sri Lankan or Tamilnadu influence) and it is called in the name of Roti Canai.   Least to mention the local Mamak shops serve it along with Salna.  And the renditions of Roti/Parotta you could see in Malaysia will surely override the numbers available in Madurai.  While talking about one particular Roti - Roti Banjir or the flooded Roti, where shreds of Parotta is served with copious serving of Salna.  Literally, Salna would be flooded over the Parotta.

    Parotta without Salna is totally an incomplete meal or a feel.  I was in a quest for a perfect Salna which needed to suit our taste buds.  And after a long search and quite a number of trial & errors(not literally errors, it didn't appease our senses as a True Salna), I finally found one which perfectly tasted as we wanted, and it is this recipe.

    The beauty of this recipe is that it tastes great even without any meat or vegetable in it, as a Plain Salna or Empty Salna.  Or if you are in a literal mood for a treat go ahead add Chicken or Mutton or for a vegetarian version add Mushrooms. If Keralites are addicted to Parotta and Beef, then Tamilians are an ardent fan of this inseparable pair - Parotta & Salna.  In my opinion, this Salna is one gravy taken for granted or considered "not so special", but at the same time cannot forgo it too.  Maybe the reason behind it, is that it comes along with Parotta, and we still do order a variety of Side Dishes to wash off the Parottas.  Leaving aside this unsophisticated Salna.  Salna is a Gravy or a Curry of slight thin consistency, brightly hued and spicy too.  The cornucopia of flavours from the spices in Salna makes this humble Salna a delicacy on its own.

    I have heard a few anecdotes saying that there are Coimbatoreans who love to gulp down a few cups of Shree Annapoorna Gowrishankar Sambar(My husband's maternal Grandfather was one person), for the love of it.  Then there is nothing exaggerated if die-hard fans of Madurai gobble up jugs of Salna.  So is the love for certain food items.  பாசக்கார புள்ளைங்க!!!

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HOW TO  COOK CHICKEN SALNA

CHICKEN SALNA

 INGREDIENTS:

To Sauté:

Oil - 2 Tablespoon
Fennel Seeds - 11/2 Teaspoons
Cinnamon 1" Stick - 1 No.
Star Anise - 1 Flower
Cloves - 2 Nos.
Shallots - 10-12 Nos.
Poppy Seeds(Khus Khus) - 1 Teaspoon
Coconut - 1/2 Cup

Add-ons to Grind: 

Green Chillies - 1 No.
Ginger - 1" Piece
Garlic - 5-6 Cloves
Roasted Gram/Pottukadalai - 1 Tablespoon

For Chicken Salna:

Oil - 3 Tablespoons
Cinnamon - a small piece
Fennel Seeds - 1 Teaspoon
Curry Leaves - 2 Sprigs
Chicken - 500 Gms
Onion - 1 No.
Tomato - 2 Nos.
Salt - To Taste
Mint Leaves - a handful
Coriander Leaves - a handful
Turmeric Powder - 1/4 Teaspoon
Red Chilli Powder - 11/4 Teaspoon
Coriander Powder - 1 Teaspoon
Cumin Powder - 1/4 Teaspoon
Garam Masala Powder - 1 Teaspoon
Mutton Masala/Curry Masala - 1 Teaspoon

 

METHOD:

To Sauté & Grind:

• Heat Oil in a pan, reduce the flame to low and add the spices mentioned under "To Sauté" as mentioned in the order.
• Followed by Shallots & Poppy Seeds.  Sauté until shallots turn translucent.
• Then add grated coconut and fry on a low flame until coconuts turn slightly dry.  
• The colour shouldn't change.
• Now switch off the flame and allow the ingredients to cool down.
• Once cooled, add the ingredients mentioned under "Add-ons to Grind"  along with the sautéed ingredients.  
• Can substitute Roasted Gram Dhal with Cashew Nuts (Use about 8-10 Cashews).
• Grind it into a fine paste and keep it aside.

 

For Chicken Salna:

• Clean, wash & cut Chicken into medium-sized pieces.
• Allow it to drain in a colander.
• Dry Roast the Cumin Seeds and grind it into a fine powder and keep it aside.
• Heat Oil in a pan, splutter Cinnamon, Fennel Seeds & Curry Leaves.
• Immediately add Chicken Pieces and sear it until it turns into white and the water is totally absorbed.
• Then add finely chopped Onions and sauté it on a low flame until translucent.
• Next, add finely chopped Tomatoes and sauté it until it turns soft and cooked. 
• Now sprinkle a dash of salt and give a quick stir.
• Add finely chopped Mint and Coriander Leaves.
• Add Turmeric Powder, Red Chilli Powder, Coriander Powder, Cumin Powder, Garam Masala Powder, Mutton Masala Powder.
• Fry this on a low flame until the raw flavour goes.
• Sprinkle some water and cook this on a low flame until oil separates from the mix.
• Cover and cook until the Chicken pieces turn soft and tender.
• Adjust the amount of water as required.
• Now pour in the ground Salna Masla Paste and mix well.
• Pour in some water and adjust the consistency.
• Boil the Salna on a very low flame until the raw flavour goes, and it reaches the desired consistency.
• Switch off the flame and garnish it with finely chopped Coriander Leaves.
• Serve this Chicken Salna with Parotta, Chapati, Dosa, Idli,  Idiyappam etc.,
• It is one best combination with Parotta and Kari Dosai.

CHICKEN SALNA

NOTES:

• Skip adding Chicken Pieces and follow the same recipe for Empty Salna or Plain Salna.
• For Mutton Salna slightly increase the amount of spices.
• For a vegetarian version, prepare the same recipe with Mushrooms.
• Can substitute Roasted Gram dhal with Cashew nuts.
• Mint Leaves & Coriander Leaves gives a wonder flavour and aroma to Salna.  So add as you desire.