Kurma / Veg Saalna for Parotta

If you want to taste the best PAROTTA in the world, IMHO Chennai is the most recommended place. There is this lovely Kaiyendhi Bhavan or the road-side eatery near Naidu Hall in Pondy Bazaar, where you get out-of-the-world Parottas and Podi dosais. But if you are going on a weekend evening, make sure you reach there by 7, because the place starts flooding with people coming in Cars, scooters, bikes and you'll literally find yourself land-locked with people!! Now I guess you'd have got an idea of the reputation of this wonderful Joint. They serve only vegeterian food, that being the first reason of me frequenting there; despite being a road-side eatery, they prepare the food and serve it in the most hygenic way, which makes my DH too like the place! They serve their Parottas with a Kurma, piping hot that your fingers burn before you finish the plate. That's how it tastes best too.

Now that I have raved enough about one of my fav food joints.. I tasted this wonderful Kurma in one of my friend's place during the Diwali party and liked it very much. Last week I bought some frozen Parottas and wanted to make this Kurma. Since I didn't get a look-alike recipe anywhere else, I decided to venture myself and the result was utterly yummy! (though I shouldn't say that myself!!)

I really don't know if this qualifies for Saalna,that's why the question mark in the title, as I have never tasted an authentic one. So please free to drive the ignorance out of me if I am wrong! :)

Kurma / Saalna for Parotta
Gravy for Parotta/ Indian Layered Bread

What we need:
Onion, big - 1, thinly sliced
Tomato, big - 1, finely chopped
Green Chillies - 2 or 3, sliced
Mint - 15 to 20 leaves
Coriander - a handful, finely chopped
Turmeric powder - 1 tsp.
Chilli powder - 1 tsp.
Dhania powder - 1 tsp.
Cumin powder - 1 tsp.
Garam Masala - 1 tsp.
Salt - as needed
Water - 1 cup

For tempering:
Cinnamom stick - 1" inch
Cloves - 3 or 4
Bay leaf - 1 or 2
Oil - 2 tbsp.

To grind:
Coconut - 3 tbsp.
Fennel seeds - 1 tbsp.

How to do:
1. Grind the coconut and fennel seeds with little water.
2. Heat oil and add the Cinnamon stick, bay leaf and cloves.
3. When they are done, add the thinly sliced onions, green chillies, half of the mint leaves, and half of the coriander.
4. When the onions turn soft, add the tomatoes. Throw in the dry powders, salt and mix well.
5. When the tomatoes start to pulp, add a cup of water and the ground coconut mix. Mix well.
6. When the gravy comes to a boil or when the raw smell of coconut and fennel is leaving, switch off and garnish with the remaining coriander and mint leaves.

Note:
This gravy is meant to be a little watery than the usual ones, so don't worry if it flows out of your plate like a flooded river! ;)
The main flavoring agent is the mint leaves. So please don't omit them!

Serve hot with Parottas, Rotis or even rice!

Now it is time of acknowledge all the awards passed on to me by my lovely buddies. So sorry to post it so late!!!

Asha has showered me with





Asha and Sree has passed on to me



Asha and SE(Denu Food) has passed on




SE(Denu Food) (Oops, What's your real name dear?) also gave me


Thank you so much dearies, I am honored. I would like to pass these on to all the buddies who are yet to receive them. Please feel free to post them in your blogs!

Happy cooking and happy blogging!