anyone can give exact recipe for Chalna(salna) for parotta?

**just_hubber** · 20th January 2005, 04:01 PM

Chalna(Salna) is the best match for Parotta ,
i dont know anyone know this

The auroma of chalna is great . Hope anyone can share this recipe here

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**dev** · 20th January 2005, 04:40 PM

Hmmm...what is chalna????...never heard abt it????????!!!!!!!!

**hemakk** · 20th January 2005, 06:56 PM

hai dev,

Chalna means Kuruma, in road side tiffin homes are named like this, but that chalna taste is very good, i dont know how to do that. if anybody know the receipe pl.post it.

**virumbi** · 20th January 2005, 07:29 PM

hi i haven't tried salna. but i found this recipe in the archive.

for parotta salna which is famous in cuddalore district.
ingredients;
chicken 1/2 kg for 6 -8 people(chicken is mainly for the flavour)
onion finely cut 2
tomato 2
green chilli 1or 2
ginger garlic paste little
cinnamon,clove each 2-3
coconut200gms
peanut/ground nut fried 100gms
pepper 10
jeeragam 1 tsp
red chilli powder2 tsp
daniya powder 3 tsp
coriander leaves
procedure;
grind coconut,ground nut,pepper and jeeragam with adequate water.

To 1 tbsp oil in a pan add clove,cinnamon then ginger garlic paste then add onion fry till it becomes light brown then add tomato and green chillies, fry nicely then add red chilli powder, daniya powder fry for few secs., add chicken fry all together then add water , when chicken is cooked and the content boils slow the fire and add the ground paste. cook for 5-10 minutes. add some coriander leaves at the end.I think this recipe gives a taste as similar as the one we eat in the hotel.Best of luck.

**virumbi** · 20th January 2005, 07:42 PM

hi justhubber,

Try this one

corrainder leaves 1/2bunch
coconut shredded 1cup
ginger and garlic 2tsp each
green chillies 3-4 or more depending upon taste
salt
red onion/ small sambhar onions 2cups
tomato paste 2tsp
chilli powder 1/2tsp
tumeric 1/2tsp
garam masala 1tsp
jeera whole 1tsp
curry leaves
oil
Method
make to a paste coconut,chillies ,ginger and garlic and corriander leaves.
heat oil.add jeera,curry leaves and allow to splutter. next add the onions,as it becomes translucent add the paste. put 2cups of water and allow it to boil. add all the dry masalas and simmer till you get a sauce like consistency.
serve hot with biryani,appam,iddiyaapam.
enjoy this simple south indian style gravy.

**virumbi** · 20th January 2005, 07:43 PM

In the chalna recipe,add tomato paste after the onions r fried and then add the paste and water

**virumbi** · 20th January 2005, 08:11 PM

The above recipe is given by a chef in the archive

**dev** · 21st January 2005, 10:32 AM

oooohhh...ok ok...I too 've tasted salna when in India...& yes,that's the best dip for parotta...the salna i've tasted used to be very watery but very tasty...very different from the kurma made at home...Hmmm...guess I can get the recipe when I'm back to India...I'll let u know the recipe if i manage to get one...