Ingredients
Scale
For the Salna Paste
- 1/4 cup fresh coconut
- 2 tablespoon peanuts
- 1 tablespoon fennel seeds
- 1/2 teaspoon cumin seeds
- 1 tablespoon black pepper
- 3 cardamom
- 1/2 inch piece cinnamon
- 1/2 inch piece ginger
- 8 cloves garlic
Other Ingredients
- 2 tablespoon peanut oil
- 10 shallots, sliced
- 2 sprigs curry leaves
- 1 teaspoon salt
- 1 tomato, chopped
- 1 teaspoon kuzhambu milagai thool (or) curry powder
- 1/2 teaspoon turmeric powder
- 3 sprigs mint leaves
- 3 sprigs coriander leaves
- 500 grams chicken in bone
Instructions
- Heat oil in a pan and add in the dry spices, ginger and the garlic. Roast the spices on a low flame till they are slightly brown and fragrant. Add in the coconut and peanuts. Roast for a minute. Remove the roasted ingredients from heat and set aside to cool.
- Once the ingredients are cool, add in a little water and grind to a smooth paste. Set aside.
- Heat oil in a pan ( I use a pressure pan) and add in the sliced shallots and the curry leaves. Add in the salt. Saute for a few minutes till the shallots are soft.
- Add in a chopped tomato and saute till the tomatoes are cooked and juiced down.
- Add in a teaspoon of Kuzhambu milgai thool and half teaspoon of turmeric powder. Kuzhambu milagai thool is a spice blend used in South Indian kitchen. If you do not have access to Kuzhambu milagai thool, substitute it with curry powder.
- Add in the chicken pieces and toss the chicken to coat.
- Add in the chopped coriander leaves and mint leaves. Add in the ground paste.
- Wash the mixie with a cup of water and add it back to the pan. Add in another cup of water to dilute the gravy.
- Cover the cooker and cook for about four whistles (about 10-12 minutes). Remove from heat and set aside to cool. Allow the pressure from the cooker to release naturally. Simple salna is ready.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Side dish
- Cuisine: Tamilnadu