Poppy seeds / Khus khus
Coriander Seeds /Dhania
Cumin Seeds /Jeera
Cinnamon / Dalchini
Cloves / lavang
cardamom / elaichi
- finely chopped
Red Chilli powder
( can +/- based on your preference )
Heat oil in a pan. Add cummin seeds, fennel seeds, coriander seeds, cloves , cardamom and cinnamon . Let it splutter .
Add Onions , tomatoes , ginger , garlic . Saute for 2-3 mins.
Next add grated coconut and poppy seed. Saute till tomato becomes mushy .
Once it is cooled. Add little water and grind to fine paste.
Heat enough oil, Add mustard seeds . When it splutters add onion ,curry leaves and turmeric. Saute .
Add the ground paste , chilli powder and salt and saute well for 3-4 mins . Add water as required , mix well and bring the gravy to boil on low flame
When the gravy boils well ( really well ) and thickens switch off the flame and garnish with chopped coriander.
Serve Tomato Salna with Kerala Parotta / Kothu Parotta / idiyappam / Chapathi / idly / dosa / ghee rice / jeera rice etc .
You can add chopped mixed veggies like beans , carrot , peas etc .
If you want you can add few pepper corns while rasting the masala .
To make it more rich you can add few soaked cashews while grinding .
Boil the salna well on low flame so that the flavrs gets blended nicely tastes great .
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