Plain kurma/ salna

This kurma/ salna goes perfect with any biryani or pulao and it it equally amazing with idli dosa. My mom’s way of making. This kurma is devoid heavy spices and will perfectly jive with a spicy biryani.

Ingredients

1 big onion finely chopped

1 big tomato finely chopped

1 ts fennel seed

2 ts kuzhambu podi

Few curry leaves

To grind

3 ts grated coconut

3 cashews/ ½ ts kasa kasa

1 ts coriander seed

1 ts roasted gram/ porikadalai

Preparation

- Add enough oil in a kadai. Once hot add fennel seed.

- After they crackle add chopped onion. After they turn a bit translucent add the chopped tomato. Add a pich of salt for the tomato to get cooked well. Add few curry leaves.

- After the tomato is completely cooked add the kuzhambu podi. (If you don’t have the kuzhambu podi handy add the combination of turmeric powder, chilli powder and coriander powder.) Add enough water and allow the mixture to boil. (If you prepare this salna while making chicken biryani, you can add boiled chicken water/ chicken broth to enhance the taste of this curry)

- Meanwhile grind together and make a paste of grated coconut, kasa kasa, coriander seed and roasted gram. After the above mixture has come to a boil add the grounded paste. Allow it to boil in high flame for a little more while.

- Now allow the mixture to boil in a medium flame until it is considerably thickened.