Urulai Salna

The Salna is not exactly a kurma, or a curry although it does fall under that bracket. At the most it can be loosley translated as "Gravy" It is not a soup, but has the consistency of one. It can be plain or it can be with large pieces of meat or vegetable. It is something that is taken for granted with your order of Set Dosa or Parotta. Big buckets of this are kept at the stalls and punters ladle out the gravy on top of their dishes. This is no side dish that one uses as a dip. Salna is meant to be poured over and submerge your main dish. That is its nature, you will want to drink it. 

Things Needed 
Potato : 1 
Tomato : 3 
Onion : 1
Ginger Garlic paste : 1 Tablespoon 
Coconut grated : Half Cup
Khus khus : 1 Tablespoon 
Chilli Powder : 2 Tablespoon 
Coriander Powder : 4 Tablespoon 
Turmeric Powder: 1 Teaspoon 
Garam Masala : Bay leaf,cinnamon,cardamom and cloves
Salt
Hing

Preparation 
1. Chop the onion and tomatoes to small pieces. Chop the potatoes in cube size and keep it aside. Grind the grated coconut and khus khus to a paste by adding little amount of water.
2. Now take a pressure cooker or pan and add in oil then add the garam masala. Once it splutters then add chopped onion and ginger garlic paste. Sauté until raw smell goes.
3. Once the onion gets cooked add in the chopped tomatoes and sauté until mushy. Now add the chilly powder, coriander powder and turmeric powder. Mix them to a paste.
4. To the tomato paste add in the chopped potatoes and add in necessary salt. Mix well so that masala gets mixed with the potatoes.
5. Now add in the coconut paste and pressure cook for 1 to 2 whistles. Tasty and Yummy salna is ready!!!!

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