Vegetarian Kothu Parota with Vegetarian Salna

Next time you are craving something spicy and hot on a cold rainy day, make this yummy kothu parota. A typical south Indian road side food stall dish served with yogurt dip( raita) to balance the heat from the spicy parota. It can be had for a  quick snack or even dinner in my case. Salna is usually a meat based gravy added to the bite-size pieces of parota. I found a vegetarian version of salna recipe here and made some minor changes. Its a 2 step process, first we have to make the vegetarian salna and then then actual kothu parota. The good news is you can make the salna ahead and freeze it and with store bought Malaysian or Kerala  parotas this dish can be made in a jiffy. You can scramble an egg for a variation of this recipe.  Don’t get intimidated by the long list of ingredients. Trust me, it is very simple to recreate Madurai’s signature dish in your kitchen.

Ingredients for Vegetarian Salna

1/2 medium sized onion chopped

1 big tomato chopped

1.5 tbsp grated coconut

1/4 piece ginger chopped

2 cloves garlic

1/2 teaspoon cumin seeds

1/2 teaspoon fennel seeds

1/2 tablespoon coriander seeds

2 teaspoons oil

1 tablespoon finely chopped cilantro/coriander leaves

pinch of turmeric

salt

Tempering/Tadka

1/2 teaspoon fennel seeds

1/2 inch piece of cinnamon

1 clove

1 cardamom

1/2 teaspoon red chili powder

1/2 teaspoon biryani masala

few curry leaves

Method for Vegetarian Salna

1. Heat 1.5 teaspoons of oil in a heavy bottomed pan and once oil is hot add cumin, fennel and coriander seeds.

2. Add chopped onion, tomato and grated coconut and cook for 5 to 10 minutes till the raw smell of onions go away and tomato turns slightly soft.

3. Turn off the heat and grind to a smooth paste once its cooled.

4. Heat 1/2teaspoon of oil in the pan and add ingredients given under Tempering/Tadka list.

5. Add the finely ground paste along with red chili powder and little water.

6. Bring it to a boil and when the gravy thickens, turn off the heat and garnish with cilantro leaves.

Ingredients for Kothu Parota

5 Parotas cut into bite sized pieces ( I used frozen Malaysian parathas and cooked them according to package instructions)

2 green chilies slit vertically

1 big onion finely chopped

1 big tomato finely chopped

1.5 cups vegetables( I used carrots, green peas and a mix of green/red/yellow peppers)

1/2 cup Salna

1/2 teaspoon fresh ground black pepper

2 teaspoons oil

1 tablespoon finely chopped coriander/cilantro leaves

few curry leaves

Salt

Method for Kothu Parota

1. Heat oil in a pan and add finely chopped onions, green chilies and curry leaves and cook till onions turn golden brown.

2. Add tomatoes and cook until they turn mushy.

3. Add vegetables and salna and cook for 5 to 7 minutes.

4. Add the bite size parota pieces and pepper and toss well to coat.

5. Garnish with cilantro leaves and serve with Raita.

Ingredients for Raita ( Yogurt dip)

1/2 tomato finely chopped

1 cup non fat yogurt

Salt

Tempering/Tadka

1/2 teaspoon oil

1/2 teaspoon mustard seeds

1/2 teaspoon urad dal

1 dry red chilli

few curry leaves

Method for Raita

1. Take the yogurt in a bowl and beat until smooth.

2. Add finely chopped tomatoes and salt and mix well.

3. Heat oil in a pan and when the oil is hot, add ingredients under tempering/tadka list and cook for few seconds.

4. Add the tempering/tadka to the yogurt/tomato mix and Raita( yogurt dip) is ready to be served with kothu parota.

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4 thoughts on “Vegetarian Kothu Parota with Vegetarian Salna

  1. Pingback: Eat Your Way Through Vancouver, BC And An Exciting Update | Eat,live,burp

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