This banana leaf–lined clay pot paal parotta is a comforting South Indian twist where flaky parottas are soaked in creamy mushroom salna, steamed with ghee-roasted cashews and curry leaves, and served hot for a mess-style finish that feels nostalgic and indulgent.
This rich, aromatic mushroom salna is my favorite veg gravy that tastes just like non-veg salna! Made with freshly ground coconut masala and warm spices, it’s the perfect side for parotta or idiyappam.
Hello and welcome. I’m Sandhya—the hands, heart, and stories behind Sandyathome This blog was never planned. It began quietly—just like the way my mother and grandmother used to cook. No measurements. No books. Just feeling. Growing up, I didn’t realize I was being shaped by their everyday magic. The gentle clinking of ladles, the warm smell of curry leaves crackling in oil, the quiet hum of love in every dish—they stayed with me. I didn’t inherit written recipes. But I inherited something far deeper—the emotion of cooking, the way food could heal, gather, and speak when words fall short.
