Authentic Tamil Nadu Sengottai Parotta Salna with Crispy Layered Parotta
Savour the spicy and aromatic roadside flavours of southern Tamil Nadu with this iconic street-food pairing. Tender mutton pieces simmered in a rich, coconut-and-spice gravy complement the flaky, multi-layered flatbread perfectly.
75min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Dry roast fennel seeds, coriander seeds, cumin seeds, and dry red chillies until fragrant, then grind with grated coconut into a smooth paste.
2
Heat sesame oil in a pressure cooker, add sliced onions, and sauté until translucent.
3
Add ginger-garlic paste and cook until the raw aroma disappears.
4
Add chopped tomatoes and cook until they turn mushy and oil separates.
5
Add the mutton pieces, turmeric powder, and salt, sautéing for 5 minutes.
6
Pour in the ground coconut paste and 2 cups of water, mix well, and pressure cook for 5-6 whistles until mutton is tender.
7
Simmer the gravy for another 5 minutes to adjust consistency, then garnish with fresh coriander leaves.
8
Heat the parottas on a tawa with a drizzle of oil until golden and flaky, then crush slightly and serve hot with the mutton salna.
Ingredients
500g mutton, bone-in, cut into bite-sized pieces
4 frozen or fresh malabar parottas
2 onions, finely sliced
2 tomatoes, chopped
2 tbsp ginger-garlic paste
1/2 cup fresh grated coconut
1 tbsp fennel seeds
1 tbsp coriander seeds
1 tsp cumin seeds
4-5 dry red chillies
1/2 tsp turmeric powder
2 tbsp sesame oil
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.