Preparation Time : 15 minutes
Cooking Time : 20 minutes
Serving : 10 to 12 members
Description
Chicken salna . This mighty dish is an authentic dish very own to the muslim ravuthar community who hail from tirunelveli. They have just this one recipe that they follow for both chicken and mutton. This Salna is a bit more watery than the usual curries, gravys and kormas served. They use this salna with white boiled rice , thenga choru (coconut rice)? Nei choru (ghee rice),parota,iddiappam, appam and everything possible actually. Remember the curry masala powder i mentioned and had posted the recipe before.That’s the main key ingredients for this dish. My hubby loves this dish so much when he was a kid , in my in-laws place they didn’t make parotas at home instead it was bought from a restaurant called hotel niyas.They would shread the parota (atleast 3 that’s the regular standard parcel)pour hell lot of Salna and soak the parotas,parcel it so when you open,it looks like a square box. It will be still moist with the Salna and pieces of meat inbetween. This is a typical Nellai style version of parota Salna. My hubby used to exchange meat pieces for more parotas with his sister vaseela as each one of them gets only one.
Ingredients
Ingredients | Quantity |
|---|---|
| mutton or chicken | 1 kg |
| onion | 2 sliced |
| small onion | 1 hand cut into 1/2 |
| curry leaves | 1 strand |
| cinnamon | 1 inch piece 2 |
| cloves | 4 |
| cardamom | 2 |
| ginger garlic paste | 1 tablespoon each |
| tomatoes | 3 big chopped |
| green chillies | 6 slit |
| coriander leaves | 2 tablespoons chopped |
| salt | to taste |
| poppy seeds | 1/4 cup ground to a paste adding 1 teaspoon of fennel seeds |
| curry masala powder | 6 tablespoons heaped ground to a smooth paste ( can just add the powder as it is but my mother - in - law grinds it and adds more taste ) |
| coconut | 1/2 grated and ground to a smooth paste |
| thick coconut milk | 1/2 cup |
Method
- Heat 100 ml of oil ( gingely oil or vegetable oil . Gingely oil is used traditionally ) in a pressure cooker .
- Add cinnamon , cloves , cardamom , small onions and curry leaves . Once they splutter and onions are brown , top with ginger garlic paste and fry to crisp .
- Add meat , onions , tomatoes , green chillies , coriander leaves chopped and salt to taste . Sauté for 5 minutes till colour of the meat changes and lets out some juice .
- Add the poppy seed paste and sauté for another 5 minutes . Top with the masala powder paste and sauté for 3 minutes .
- Pour water just to enough to cover the meat in the pressure cooker . close with lid and pressure cook for 3 whistles or until meat is cooked . Add coconut paste and coconut milk .
- Bring to boil and simmer for 5 minutes until oil floats on top .
- Serve hot garnished with chopped coriander leaves .
Note
