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Rottukadai Parotta Salna (Spicy South Indian Meat Gravy) (parota)
A fiery South Indian style meat gravy (salna) traditionally served with parotta. The recipe builds three layers – a fresh coconut‑peanut paste, a fragrant tempering, and a dry spice blend – then simmers chicken or mutton until tender. Finished with a splash of the coconut paste for richness, this sauce packs deep, aromatic flavor and a pleasant heat. Also known as parota.
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Cost Breakdown
Critical Success Points
- • Grinding the coconut‑peanut paste to the right texture
- • Frying whole spices until fragrant but not burnt
- • Ensuring the meat is fully cooked and the gravy reaches the desired consistency
Safety Warnings
- • Hot oil can splatter – keep a lid nearby and stand back while adding whole spices
- • Use a sharp knife carefully when chopping onions and chilies
- • Ensure chicken/mutton reaches an internal temperature of 75°C (165°F) for safety
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