Скачать или смотреть South Indian Street Style Empty Salna & Parotta | बिना सब्ज़ी का सबसे टेस्टी करी | Chef Ajay Chopra

South Indian Street Style Empty Salna & Parotta | बिना सब्ज़ी का सबसे टेस्टी करी | Chef Ajay Chopra

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Craving something flavorful without using vegetables? Try this authentic South Indian-style Empty Salna – a rich, spicy curry made without any vegetables but full of taste and aroma. It pairs perfectly with flaky Malabar Parotta and is a popular street food dish across Tamil Nadu

Portions serving: 4-5 pax
Preparation time: 05 mins
Cooking time: 50 mins

Ingredients:

Empty salna:

Fresh Coconut scrapped 2 cups
Poppy seeds 1 tbsp
Cashew 2 tbsp
Saunf 1 tsp
Cinnamon 1 inch
Blackpepper 10-12 pcs
Water as required

Oil 1 tbsp
Stone flower 1 tbsp
Star anise 1 pc
Bayleaf 1 pc
Cinnamon ½ inch
Shallots / Madras onion sliced 1 pc
Green chilli chopped 1 tsp
Curry leaves 8-10 pcs
Ginger & garlic paste 1 tbsp
Tomato chopped 2 pcs
Turmeric powder ½ tsp
Red chilli powder 1 tsp
Coriander powder 1 tsp
Salt 1 tsp
Mint leaves 10-12 pcs
Coriander chopped 1 tbsp
Add grinded paste
Salt to taste
Water as required

Malbari Parotta:

Refined flour 2 cups
Salt ½ tsp
Sugar 1 tsp
Water as required
Oil as required

Method:

Step 1: Prepare the Coconut Masala Paste
Grind together fresh coconut, poppy seeds, cashew nuts, fennel seeds, cinnamon, and black pepper using just enough water to make a fine, smooth paste. Set this aromatic masala paste aside.

Step 2: Sauté Whole Spices and Base Aromatics
Heat oil in a pressure cooker. Add stone flower, star anise, bay leaf, and a small stick of cinnamon. Let them release their aroma. Add sliced shallots and sauté until they turn soft and golden. Toss in chopped green chillies and curry leaves for extra fragrance.

Step 3: Add Ginger-Garlic and Tomatoes
Now add ginger-garlic paste and sauté well until the raw smell fades. Add chopped tomatoes and cook until they become mushy. Once the oil begins to separate, add turmeric powder, red chilli powder, coriander powder, and salt. Cook this mixture until well combined and aromatic.

Step 4: Add Herbs and Ground Paste
Stir in chopped mint and coriander leaves. Then add the ground coconut paste and sauté for a few minutes to remove rawness and blend the flavours.

Step 5: Pressure Cook the Salna
Pour in water to achieve a thin curry consistency. Taste and adjust salt. Close the lid and pressure cook the salna for 2–3 whistles on medium flame. Allow the pressure to release naturally. Open the cooker, stir once, and let it simmer for a few minutes if needed. The salna should be soupy, aromatic, and slightly oily on top.

Step 6: Make the Parotta Dough
In a mixing bowl, combine refined flour with a pinch of salt and a little sugar. Gradually add water and knead into a soft, elastic dough. Knead it well for several minutes until smooth.

Step 7: Knead with Oil and Rest
Once the dough is smooth, pour a little oil over it and knead again until the dough absorbs the oil and becomes silky. Cover and set the dough aside to rest for at least 30–45 minutes.

Step 8: Shape and Cook the Parottas
Divide the rested dough into small balls. Roll each one thin, apply oil, pleat it like a fan, then roll into a spiral. Flatten gently and roll out again into a round. Cook each parotta on a hot tawa with oil until crisp, flaky, and golden on both sides.

Step 9: Serve
Serve the hot, layered Malabar parottas with steaming empty salna. Tear, dip, and savour every spicy, juicy bite of this comforting Tamil-style combo.






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