Hello everyone. Its been so quiet here for sometime. We just moved to Hong Kong a couple of weeks back and that’s what has kept me away from Kannamma Cooks. We are still settling down and things should become normal in a couple of weeks time. Its been super cold here and foggy most of the time. I have been cooking minimally. Our son starts school next month. So its been boring for him with all the shopping and tenancy agreements that he is forced to do with me. But he likes it so far or so he says. Except for the long days pushing shopping trolleys with me.
I made idli batter successfully in this chilly weather here. It was so good to have idlis at home after almost three weeks. I will share the technique for fermenting idli batter in cold weather in the coming weeks. Hope life comes to regulars soon. Here is a simple recipe. Its a recipe for Easy Tomato Salna that goes well with idli or dosa.
The thing about this salna is that its cooked in a pressure cooker for 4 whistles. Its uncommon to cook salna for 4 whistles but that does the trick as everything gets cooked so well. Its perfect for dunking idlis in. Here is how to do it.
Heat vegetable oil in a pan until hot. Add in the fennel seeds and let it splutter. Add in the chopped red onion and fry till the onions are soft. About 2-3 minutes on medium flame. Run three tomatoes in a mixie/blender with a cup of water until pureed. Add it to the pan.
Run quarter cup of fresh shredded coconut in a blender with a cup of water until it becomes a fine paste. Add it to the pan. Add in the salt, turmeric powder and red chilli powder. Mix well to combine. The salna at this stage should be watery. Add little more water if you feel that the salna is thick. Add in a teaspoon of sugar. The little sugar cuts the tartness from the tomatoes and makes it more flavorful.
Cover the pressure pan with a lid and cook for 4-5 whistles on medium flame. Switch off the heat after the said whistles and wait for the pressure from the cooker to release naturally.
Open the pan and check for seasoning. Add coriander leaves for garnish and serve hot with idlis.
- 1 teaspoon vegetable Oil
- ½ teaspoon fennel seeds
- 1 red onion, finely chopped
- 3 ripe tomotoes
- ¼ cup fresh shredded coconut
- 1 teaspoon salt
- ½ teaspoon turmeric
- 1 teaspoon sugar
- 1 teaspoon red chilli powder
- 2 sprigs coriander leaves, chopped
- Heat vegetable oil in a pan until hot. Add in the fennel seeds and let it splutter. Add in the chopped red onion and fry till the onions are soft.
- Run three tomatoes in a mixie/blender with a cup of water until pureed. Add it to the pan.
- Run quarter cup of fresh shredded coconut in a blender with a cup of water until it becomes a fine paste. Add it to the pan.
- Add in the salt, turmeric powder and red chilli powder. Mix well to combine. The salna at this stage should be watery. Add little more water if you feel that the salna is thick. Add in a teaspoon of sugar.
- Cover the pressure pan with a lid and cook for 4-5 whistles on medium flame. Switch off the heat after the said whistles and wait for the pressure from the cooker to release naturally.
- Open the pan and check for seasoning. Add coriander leaves for garnish and serve hot with idlis.
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