Hello everyone. Its been so quiet here for sometime. We just moved to Hong Kong a couple of weeks back and that’s what has kept me away from Kannamma Cooks. We are still settling down and things should become normal in a couple of weeks time. Its been super cold here and foggy most of the time. I have been cooking minimally. Our son starts school next month. So its been boring for him with all the shopping and tenancy agreements that he is forced to do with me. But he likes it so far or so he says. Except for the long days pushing shopping trolleys with me.
I made idli batter successfully in this chilly weather here. It was so good to have idlis at home after almost three weeks. I will share the technique for fermenting idli batter in cold weather in the coming weeks. Hope life comes to regulars soon. Here is a simple recipe. Its a recipe for Easy Tomato Salna that goes well with idli or dosa.
The thing about this salna is that its cooked in a pressure cooker for 4-5 whistles. The longer the better. Its uncommon to cook salna for 4-5 whistles but that does the trick as everything gets cooked so well. Its perfect for dunking idlis in. Here is how to do it.
Video of Tomato Salna
Heat vegetable oil in a pan until hot. Add in the fennel seeds and let it splutter. Add in the chopped red onion and fry till the onions are soft. About 2-3 minutes on medium flame. Run three big tomatoes in a mixie/blender with half a cup of water until pureed. Add it to the pan.
Run quarter cup of fresh shredded coconut in a blender with a cup of water until it becomes a fine paste. Add it to the pan. Add in the salt, turmeric powder and red chilli powder. Mix well to combine. The salna at this stage should be watery. Add little more water if you feel that the salna is thick. Add in a teaspoon of sugar. The little sugar cuts the tartness from the tomatoes and makes it more flavorful.
Cover the pressure pan with a lid and cook for 4-5 whistles on medium flame. Switch off the heat after the said whistles and wait for the pressure from the cooker to release naturally.
Open the pan and check for seasoning. Add coriander leaves for garnish and serve hot with idlis.
- 1 teaspoon vegetable Oil
- ½ teaspoon fennel seeds
- 1 red onion, finely chopped
- 3 ripe tomatoes
- ¼ cup fresh shredded coconut
- 1 teaspoon salt
- ½ teaspoon turmeric
- 1 teaspoon sugar
- 1 teaspoon red chilli powder
- 2 sprigs coriander leaves, chopped
- Heat vegetable oil in a pan until hot. Add in the fennel seeds and let it splutter. Add in the chopped red onion and fry till the onions are soft.
- Run three tomatoes in a mixie/blender with half a cup of water until pureed. Add it to the pan.
- Run quarter cup of fresh shredded coconut in a blender with a cup of water until it becomes a fine paste. Add it to the pan.
- Add in the salt, turmeric powder and red chilli powder. Mix well to combine. The salna at this stage should be watery. Add little more water if you feel that the salna is thick. Add in a teaspoon of sugar.
- Cover the pressure pan with a lid and cook for 4-5 whistles on medium flame. Switch off the heat after the said whistles and wait for the pressure from the cooker to release naturally.
- Open the pan and check for seasoning. Add coriander leaves for garnish and serve hot with idlis.
Hello,
Iam not finding garlic curry recipe in your site . Can youplease post it again . Iwantto gove it
My D I L who has delivered a baby
Thanks in advance
Lalitha
https://www.kannammacooks.com/post-partum-poondu-kari/
I just made this for our dinner tonight (along with the Pesarattu) – wow, it is SO GOOD! I wasn’t expecting the intensity of flavour; it’s deceptively simple when you just look at the ingredients. It’s definitely going into our regular meal rotation! Thank you for the recipe, my husband loved it too.
Hello
Can you share lamb or chicken salna for parotta
I am looking for junior kuppanna hotel style salna
Hi Kannamma,
Could you please post a chicken salsa recipe?
Thanks
Michelle
Sure. I will share one soon.
Awesome.taste. Since then am passing this recipe to all my folks. Your recipes are easy to make and taste real brilliant
Thank you so much. Happy Cooking. Glad that you like the recipes.
omg! its been ages since i heard about tomato salna after i left india! thanks for refreshing my memories. definitely gonna make it. love you!!! Happy 2017!
Thank you and a very happy new year!
Hi Kannamma. This tastes very good! I have not had salna in India but my husband has and he says this is very authentic!
Thank you so much Michelle. Glad you liked it.
Adding sugar gives only sweet taste which not at all tastes gud…
You need not add sugar if you dont like.
Hello Kannamma…
today i tried this dish for dinner and it was very simple and really tasty…
your recipes are amazing… 🙂
step by step clear instructions with pics makes it easier to cook… Thanks a lot for tat.. :)))
Nowadays i cook with 100% confidence tat the food is gonna taste really awesome and turns out to be
the same…
Thanks a ton… :)))))
That’s really so nice of you to say that Sindhu. Thank you so much! I am really glad the recipes in KC turns well!
Hi kannama,
I ‘ so far tried like zillion recipes from your site and they all inevitably turn out yum . I can now divide my culinary life into before kannama and after kannama. It’s just super cool that you also give the amount of salt , it takes all guess work out of cooking . Keep up the good work and thanks a million !
Thanks so much for this lovely message!
Simple in no time but awesome Cettinad flavors in it !