But when I swallow, my tongue slowly catches on fire. Somewhere behind all the fire there’s flavor, but the flames are in the way. – Simone Elkeles

A spicy Tamil stew, usually without any vegetables or meat added to it – Salna.
Served traditionally with Biryani, this also makes a good accomplishment to parottas, chapathis, idlis, vadai or pooris. North Indian variations of these are Mirch ka Salan or Shorba.

Recipe
🌶Grind to a paste
2 tbsp Roasted Peanuts
2 tbsp Sesame seeds
3 tbsp Fresh coconut
🌶Heat 1 tbsp oil
Slit and (partially de- seed, depending on your spice level) saute 15 green chillies till tender
Remove and keep aside
🌶Add 2 more tbsps oil
Let splutter
1 tsp Mustard seeds
1 tsp Jeera – Cumin seeds
1/4 tsp Fenugreek seeds
🌶Saute
1 onion chopped fine
10 curry leaves
Till onions turns golden
🌶Add
1 tbsp Ginger Garlic paste
1 cup tomato puree
Saute till tomatoes are mushy
🌶Add
1 tsp Daniya – Coriander powder
1/3 tsp Turmeric
Above sesame coconut paste
1 tsp salt.
Saute 3 to 5 minutes till fragrant
🌶Add the roasted green chillies
1 tsp Tamarind paste
1.5 cups water
🌶Simmer 10 mts for flavors to combine.
Garnish with 2 tbsp chopped cilantro.