To make Kerala Parotta:
- Heat oil in a pan on a medium flame. You need to make sure that the oil doesn’t heat too much, as it can burn the spices. Now, add cardamom, cinnamon, and clove to the pan and leave for a few seconds on low flame, so the essence of these spices stays in.
- Finely chop onions and add it to the pan along with dry spices till it changes color. Peel the garlic cloves and grate them along with ginger to make a fine paste. If you like the strong taste of garlic, then you can use chopped garlic in your recipe. Add chopped green chili and a few curry leaves.
- Add chopped tomatoes to the pan. Sauté the mixture properly and wait for tomatoes to get all soft. Add a pinch of salt on the top of the gravy and then cover the pan. This will give your gravy some extra moisture.
- Meanwhile, you can work on grinding the remaining ingredients. Put together roasted peanuts, coconut, cashews, and fennel seeds in a jar and grind them together to make a paste.
- Check your pan for parotta salna. When tomatoes and spices are mixed properly, add the nutty mixture to the pan and mix it well. You will also need to add some water if your gravy is too thick. After this, add salt and garam masala. Let the mixture boil for at least 10-12 minutes.
Few Points to Remember:
- When it comes to preparing a perfect bowl of parotta salna, its consistency and texture play a vital role. The consistency of the parotta salna gravy must be somewhere between idli sambar and Chaap gravy. It means that it should be thicker than the sambar and thinner than a regular north Indian curry.
- Prevent the use of raw peanuts, or your parotta salna will have that earthy taste of peanuts. You can either roast the peanuts at home or use roasted peanuts.
Remove the lid of the pan and check the salna for any moisture residual. Once it is ready, you can garnish this aroma-rich cuisine with coriander leaves. The perfect companion for the idli sambar platter is ready!