Skip to main content

Plain Salna for Parotta - Empty Salna Recipe - Side Dishes For Parotta and Chapathi

Plain salna recipe with step by step pictures and full video. Our cuisine has a numerous variety of gravy dishes in both vegetarian and non vegetarian dishes. With so many kinds of gravy recipes there, many of our favourite side dishes for parotta are this plain salna. It is a joy for many of us to mix the parotta with a generous amount of salna and eat it along with onion raita. Although salna dishes have been in our cuisine for many years, they still have some important things you have to remember before proceeding. We will see a few basic tips for preparing a perfect hotel style salna. 


1. Always use coconut, cashew nuts and other thickening ingredients like peanuts or roasted chana dal in minimal quantities. Do not increase any one of these ingredients, then your salna will be thick.

2. If the salna becomes too thick during cooking, add warm water and continue to cook for another five to seven minutes. If the salna is not thick enough, close it with the lid and cook until you get the desired consistency. 

3. Salna is traditionally cooked in a clay pot,but it tastes equally good when cooked in a heavy bottomed kadai or in a pressure cooker. To get the best result, you should cook on medium heat.

4. If you want the salna to be spicy, increase the red chilly powder and green chillies to suit your taste. 

5. To ensure that salna gets cooked completely, the oil should float on the top of the gravy after it is cooled. 

6. I prefer the good amount of oil for salna dishes because reducing oil will not be good. The important step in the salna dishes is sautéing the onion tomato mixture until the moisture gets evaporated and you can see oil separating on the sides of the gravy.

Similar Recipes

Here is the video link for Plain Salna



Plain Salna Recipe Details

Prep time : 15 minutes
Cook time : 35 minutes
Serves : 4
Category : gravy/side dish
Author : Muthulakshmi Madhavakrishnan

Ingredients

  • 2 medium onion
  • 3 tomato 
  • 3 green chilly
  • 1 tbsp ginger garlic paste
  • 1/4 tsp turmeric powder
  • 1.5 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp garamasala powder
  • 10 mint leaves
  • 10 curry leaves
  • 2 tbsp coriander leaves
  • 1 bay leaf
  • 1/4 tsp fennel
  • 1 star aniseed
  • few black stone flower (kalpasi)
  • 3 cloves
  • 4 to 6 tbsp oil
  • Salt to taste

For masala paste

  • 1/2 tsp black pepper
  • 1/4 tsp cumin
  • 1/4 tsp fennel
  • 1 tsp poppy seeds
  • 2 piece cinnamon
  • 3 cardamom
  • 6 to 8 peanuts
  • 6 whole cashew nuts
  • 4 tbsp grated coconut

Cooking Directions

Heat a kadai and add black pepper, cumin and fennel seeds. Roast for a few seconds and add cinnamon, cardamom and poppy seeds. Then add peanuts and cashew nuts. When you get a nice aroma add the coconut and turn off the heat. Roast well in the kadai heat for a few seconds and transfer it to a plate.

 Allow the ingredients to cool down and add it to a mixer jar. Add 2 to 3 tbsp water and grind it to a smooth paste.

Heat oil in a clay pot or in a heavy bottomed kadai and add the spices one by one (bay leaf, kalpasi, star aniseed, fennel seeds and cloves). Let them sizzle.


Add the chopped onions and green chillies. Keep sauteing until it gets soft. Do not keep it on high flame because it will get burnt. Add curry leaves and ginger garlic paste. Stir and saute until the raw smell of the ginger garlic goes off.


Add the tomatoes and saute well for a few minutes on medium heat. Add mint leaves and continue cooking, stirring often and allow the tomatoes to turn soft. Now add the turmeric powder, red chilly powder and coriander powder. Fry for a few minutes until the raw flavour goes well. 


Then add 1/2 cup water and add required salt for the gravy. Close and cook for 5 minutes.



Now add the ground coconut masala paste and add 1 cup water. 


Add garamasala powder and mix well. Close it with a lid and allow the gravy to boil on low heat for 20 minutes.



After 20 minutes, when the oil specks on the top of the salna turn off the heat.  Add chopped coriander leaves. Do not hurry up to serve. Allow the salna to rest in the kadai heat for another 20 minutes and then transfer it to the serving dish.


  Delicious plain salna is ready to serve. Enjoy with parotta, chapathi or dosa. 








Comments

Popular posts from this blog

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

Vegetable Momos - Vegetable Dumplings - Starter Recipes

Vegetable momos are a super addictive snack that everyone likes. Most of the Chinese restaurants have different varieties like vegetable momos, fried momos, green momos, chicken momos etc. One of the common momos you can easily find on the streets is the vegetable momos.  It is a simple snack, but it requires some time to finish the whole process. If you prepare the vegetable stuffing earlier, you can prepare the momos easily within 20 minutes. I made several experiments to bring  the thin outer layer and finally my husband did it. He always wanted to recreate dishes like samosa and parotta  to bring the perfect texture. A few years ago, I  prepared ten samosa recipes for Aval kitchen magazine which was prepared fully by my husband. I just made the stuffing and deep fried it. He made the samosa patties perfectly and it tasted good. Here for momos also he used the same technique to prepare the outer layer and the momos turn perfect.  It's very simple to prepare the vegetable stuffin

Ladies finger Pachadi - Tirunelveli Vendakka Pachadi

This is a wonderful Tirunelveli Ladies finger pachadi that is usually served with sambar and rasam. There are many versions for this recipe. This version includes ladies finger, tomato, raw mangoes and it gets flavouring from small onions, red chilly powder and asafoetida powder.  The coconut paste adds a delicious richness to the pachadi. Simple to make and a very tasty side dish for traditional South Indian meals.

Ridge Gourd Kootu - Peerkangai Kootu

Ridge gourd kootu - one of my favourite kootu dish for lunch. Naturally ridge gourd has a soft texture which is suitable for kootu dishes. Mostly we don't add onions, tomatoes and garlic for kootu dishes. For this ridge gourd kootu I have added both chana dal and moong dal. As the ridge gourd has soft texture, it gets cooked easily in a vessel so need for pressure cooking. The dals must be cooked in pressure cooker for the smoother consistency which will be perfect for kootu dishes. My Grandma gave me this idea to include both chana dal and moong dal for this kootu because ridge gourd has high water content moong dal gives thickness to it. After cooking the ridge gourd, the kootu is followed by adding the dals and the coconut paste. The coconut based kootu dishes are popular in most Tirunelveli districts. We all like any  kootu with the combination of dals and coconut small onions cumin paste. In my opinion any kootu dishes must have a mild flavours with a medium thick consi

Tirunelveli Salna for Parotta - Empty Salna for Parotta and Chapathi

Salna - this flavorful gravy is a super side dish for parotta that everyone will like it. Last year tasted this salna with parotta in a hotel in Tirunelveli. The gravy in this salna has a blend of flavours from the spices. The onions and tomatoes are sauted with ginger garlic paste and slowly simmered in the coconut masala paste for 20 minutes, allowing time to blend everything together.  How to make Tirunelveli Salna To prepare this salna, these are the ingredients you will need 1. Ginger garlic paste - these two are the key for adding flavour. For salna, we have to add a good amount of ginger garlic paste when compared to other gravies. Try to use homemade fresh ginger garlic paste for this salna. 2. Onions, tomatoes and green chillies - these three are the main ingredients for any gravies. I have used both sliced tomato and ground tomato for this salna, as it gives a beautiful colour and taste for the gravy.  3. Chilly powder, coriander powder and garamasala powder - these three a

Onion Thool Bajji - Vengaya Thool Bajji - Evening Snack Recipes

Onion thool bajji - a simple and easy snack recipe with onions. Like onion pakoda, this onion thool bajji is a quite popular snack during season time in our hometown Courtallam. I enjoy munching this thool bajji after a nice bath at main falls during every season time. As it is prepared with onion slices with a soft texture it is named as thool bajji.  Now coming to the batter ingredients for the bajji. Besan flour is the main ingredient and in addition we add rice flour and dosa batter for the crisp texture. Making the batter with the correct consistency gives the perfect shape and texture. Both vazhaikkai bajji and onion thool bajji have pretty much the same ingredients, but the water ratio is different and the way of frying too. Onions get cooked easily, so always deep fry them on medium heat and transfer it before the bubble ceases. You don't need to plan much for this thool bajji and you can make it easily for unexpected guests or for any unplanned occasions.  Check out my oth

Snake Gourd Kootu | Pudalangai Kootu

Snake gourd kootu is a healthy side dish for your lunch. We have a wide variety of high water content vegetables like bottle gourd, ash gourd, snake gourd, ridge gourd etc. All these vegetables contain eighty percent water and keep you hydrated the whole day. These water content vegetables are a popular choice for kootu, sambar and thayir pachadi. Try to include any one of these vegetables weekly, twice in your regular diet.

Cabbage Carrot and Beans Stir fry - Tirunelveli Kadhamba Thuvaram

A very simple and tasty recipe with a great taste and flavour is this cabbage carrot beans thuvaram. This is a very good side dish for all types of South Indian dishes. This is the first side dish served on the plantain leaf during special occasions or festivals. This thuvaram is quite colourful as it includes a combination of cabbage, carrots, beans, green peas and finished with fresh grated coconuts.  I make this thuvaram quite often for our lunch as it is easy to prepare and contains lots of nutrients in it. It is also good for lunch boxes too. When cooking the vegetables always keep the vegetables on the lowest setting of heat possible. For this thuvaram you can also add a tbsp of soaked moong dal while boiling the vegetables. Cutting the vegetables uniformly helps to cook the vegetables evenly. Now we will see how to prepare this cabbage carrot beans thuvaram with step by step photos.

Vellai curry (Sambar without dal) - Tirunelveli Vellai Curry

Vellai curry(Sambar without dal) Vellai curry is another popular kuzhambu from Tirunelveli. Very few ingredients, fast and really tasty.  This Vellai curry is served along with kadaintha keerai ( keerai masiyal) or paruppu(dal) with plain rice. This kuzhambu is similar to karakuzhambu. You can add any seasonal vegetables or cooked lentils such as chickpeas and mochai. This kuzhambu takes about 20 minutes, uses ingredients that I always have on hand and tastes so good. You can adjust the heat by adjusting the amount of chilly powder and sambar powder. I always use homemade chilly powder which is not spicy. If you are using store bought chilly powder then,  reduce the quantity. I used the same technique of adding asafoetdia in the final stage, which really brightens up the flavours.  If you try this kuzhambu I promise it will become one of your regulars. Let's see how to prepare this Vellai curry with step by step photos. Check out my other kuzhambu varities also.