Description:
Flaky, golden-brown layered parottas — crispy at the edges yet soft and chewy inside — are served hot with a spicy, coconut-based salna gravy (either vegetarian or meat-based). This comforting combination is a signature dish of Tenkasi’s street-food culture, loved by locals, pilgrims, and tourists alike.
The Parotta:
Made from refined wheat flour (maida), the dough is kneaded repeatedly, rolled into thin sheets, and folded multiple times to create distinct flaky layers. It’s then cooked on a flat iron tawa with a touch of ghee or oil until it puffs slightly and turns golden. The outer layers develop a crisp texture while the inside remains soft and buttery.
The Salna:
Salna is a flavorful gravy that complements the parotta perfectly.
- Vegetarian Salna: Coconut, fennel, tomato, and a blend of spices slow-cooked into a smooth curry.
- Non-vegetarian Salna: Usually chicken or mutton-based, enriched with roasted masala, coconut paste, and curry leaves for an intense aroma.
The gravy seeps into the parotta layers, creating a spicy, melt-in-mouth experience with every bite.
🍽️ Where to Experience It
In Tenkasi, parotta stalls line the streets near:
- Courtallam Waterfalls – after an evening dip, this is the go-to dinner for tourists.
- Tenkasi Bus Stand & Railway Station area – famous late-night parotta stalls open till midnight.
- Samba Street and Abhishekapuram Road – home to long-standing family-run stalls like Udayam Parotta Stall and Rahmath Parotta Kadai, where the aroma of sizzling parottas fills the night air.