SALNA (Without Vegetables)

I am writing this recipe after a long time on account of getting tied up with some other issues. I will now try to post regularly hereafter. Actually we were trying to prepare some tasty side dish for Methi Puri. After deliberation for quite some time we decided to prepare this Salna. It turned out to be a good selection and we enjoyed methi puri with Salna. I have already made Puri. I will also publish the recipe for Methi Puri.

This dish is very popular in South of Tamil Nadu. This is basically a gravy type side dish. This is mainly served as a side dish for Parotta. If you are going on a train journey, you can buy Parotta from road side vendors or restaurants. If you buy parotta from them, they pour this dish over the parotta and pack it tightly for you to consume during the journey. When you open this during the journey the aroma of this dish will fill the entire coach and will increase everyone present’s appetites.

Different variations of Salna are available. This one now I am going to make is a plain Salna. You can have the variation with Vegetable, Mushroom and other Non Veg Salna is also there. The process might seem lengthy, but it is actually very very easy. I would like to give full credits to Maya Cooking Arts. (Click here to see the video).

Print

Salna

A very tasty South Tamil Nadu cuisine which goes well with Dosa, Chapathi and Puri.

Prep Time15 mins

Active Time45 mins

Total Time1 hr

Course: Side Dish

Cuisine: South Indian

Keyword: How to cook Vegetaable Salna, Vegetable Salna Recipe

Yield: 5 Persons

Author: SRIMATHI SUNDARARAMAN and SUNDARARAMAN

Materials

For Making Masala Paste

• 1 tbsp Oil
• 1 tsp Black pepper
• 1 tbsp Fennel seeds
• 1 tsp Jeera
• 1 inch Cinnamon
• Stone Flower
• 3 Nos Cloves
• 2 Nos Cardamom
• 1 Nos Star Anise
• 15 Nos Small Onion
• 2 Nos Medium sized Tomato

For making Coconut Paste

• 1 Cup Grated Coconut
• 1 Tbsp Poppy Seeds Soaked in water for 15 minutes
• 10 Nos Cashew nuts

For Making Salna

• 100 ml Oil
• 1 Nos Bay leaf
• 1 inch Ginger
• 1/4 Tsp Fennel seeds
• 1 No Bay leaf
• 2 Big onion Chopped
• Handful of Pudina
• Handful of Coriander leaves
• 1 Tsp Ginger garlic paste
• 2 Small sized Tomato
• 1/4 Tsp Haldi powder
• 2 Tbsp Chilli Powder
• 2 Tbsp Coriander powder
• Salt as per taste
• Water

Instructions

Making Masala Paste

• Heat 2 Tbsp Oil in a Kadai.
  
• Add Black pepper.
  
• Add Fennel seeds.
  
• Add Jeera.
  
• Add onion and other spice items and saute till the onion changes color.
  
• Add Chopped tomatoes.
  
• Fry till tomatoes are half cooked.
  
• Switch off the stove and transfer it to a blender. Allow it to cool and grind it to a fine paste.
  

Making Coconut Paste

• In a blender add the grated coconut.
  
• Add poppy seeds.
  
• Add cashew nuts.
  
• Grind it to a fine paste and keep it aside.
  

Making Salna

• In a Kadai, add 100 ml oil and heat it. Add Fennel seeds.
  
• Add bay leaf and cinnamon.
  
• Add chopped onions and saute till it changes colour.
  
• Add chopped pudina leaves.
  
• Add coriander leaves and mix well.
  
• Add ginger garlic paste and mix well.
  
• Add chopped tomatoes and salt and close the kadai with lid to cook till the tomatoes turn mushy.
  
• Add turmeric powder.
  
• Add chilly powder.
  
• Add coriander powder.
  
• Add the ground masala paste.
  
• Mix it well and close the kadai with lid and cook for 3 minutes.
  
• Now add the ground coconut paste and little salt.
  
• Mix well.
  
• Add 1 cup water and cook in low flame for 15 minutes or till the oil separates. Switch off the stove. Your salna is ready.