Salna recipe | Empty salna for parotta

July 26, 2022

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Salna or empty salna is a vegetarian gravy served as aspect dish for parotta or biryani. With simply onion and tomato base with numerous spices, masala to make it excellent steadiness in style.

Good aspect dish if you run out of greens or if you need one thing in bulk as aspect dish.

This goes properly with parotta completely, but in addition you’ll be able to have it with poori, chapathi and rice dishes like kuska, ghee rice, coconut milk rice, peas masala rice.

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Components

Listed here are the easy elements wanted for the salna which you can simply discover in your pantry.

Ingredients for salna — Empty salna elements

Base

Onion – Sauteed and caramelized till tender in order that it lends the primary taste and will get merged within the recipe.
Tomato – Gives the bottom with tanginess in addition to quantity.
Ginger garlic paste – One of many foremost taste in salna, I exploit do-it-yourself contemporary ginger garlic paste for finest outcomes.

Masala paste

Coconut – Used for base as thickening agent and foremost ingredient in many of the south Indian fashion gravies.
Cashew nuts – Provides richness and quantity, thickens as properly.
Fried gram dal – Identical as cashews additionally a stunning texture, taste to the gravy. Greatest substitute for poppy seeds. Kasa kasa (Gasagasa) is banned right here in Singapore, so I all the time change any recipe requires it with pottukadalai.

Besan/ Chickpea flour/ Gram flour – Used for thickening and it provides a beautiful taste because it boils, will get cooked and blends within the Salna.

Lemon juice – Balances the style and takes out bitterness from spice powders if any.

Entire spices

Cinnamon
Star anise
Cloves
Cardamom
Stone flower
Biryani leaf
Fennel – I used powder as my household doesn’t like complete seeds, you’ll be able to observe the identical or mood with seeds should you can.

Contemporary herbs

Mint – Contemporary mint leaves is foremost taste in salna.
Coriander– Lends lot of taste to the gravy.
Curry leaves – Remaining garnish with few contemporary curry leaves.

Spice powders

Kashmiri chilli powder – Together with oil it floats on prime giving the appears of a typical street aspect salna.
Sambar powder – My sambar powder is generally coriander and crimson chilli with traces of different spices. You should use retailer purchased ones like Aachi or Sakthi. Singapore people can use Baba’s model. Please keep away from one with coconut/ kopra or asafoetida.
Garam masala – You too can use Biryani masala
Turmeric

See recipe card for full checklist and portions.

Salna recipe directions

1. I firstly grind masala paste and hold it prepared. Place coconut, cashew, pottukadalai in mixie.

2. Grind it easily with ½ cup water.

3. Secondly, dissolve 1 tablespoon gram flour in 2-3 tablespoon of water with out lumps.

Put aside. Slowly add water to make a thick paste firstly after which steadily dilute it to keep away from lumps.

In case you get lumps, go it by means of a strainer.

4. Warmth a heavy bottomed pan with oil. Add tempering objects.

5. In goes curry leaves adopted by sliced onion.

6. You possibly can add a sprinkle just a little salt and proceed sauteeing till golden in colour. Take care to not burn it.

7.Then add ginger garlic paste and fry properly. Maintain stirring for a minute as it might get caught to backside of pan.

8. After that, add finely chopped tomato. Once more sprinkle some salt, add all masala powders and blend properly.

9. Proceed frying till oil floats on prime and turns into mushy.

10. Now, add floor coconut paste, and blend properly for a minute.

Add mint leaves and half the coriander leaves.

11. Add water steadily as you combine and as soon as it’s thinned out, you’ll be able to add all of the water (Complete 7 cups)

12. Add salt, combine properly.

Now, in goes the gram flour in water. Combine properly.

13. Deliver to boil, then put the flame to medium and prepare dinner lined for quarter-hour.

Stir in between.

14. Boil moreover for 7-10 minutes with open lid till it turns into thicker.

It will get barely thicker because it cools down, so change off accordingly.

15. Change off the flame, lastly add lemon juice and blend. Garnish with remaining coriander leaves and few torn contemporary curry leaves.

garnish salna with coriander, curry leaves, lemon juice

Salna prepared!

Goes properly with parotta (not paratha/ parantha) 😉 Simply pour generously over it and luxuriate in!

Substitutions

Sambar powder – Use curry powder out there commercially. Or simply improve crimson chilli powder and add 1 tablespoon of coriander powder.
Fried gram dal – use identical quantity of poppy seeds.

I tailored this recipe from this video and made it vegetarian (empty).

Variations

Spicy – add black pepper powder and a slit inexperienced chilli for making it spicy.
Deluxe – add boiled greens to make vegetable salna.

See this Tomato kurma and Cauliflower peas kurma recipe on my web site!

Video

Watch salna video in Rakskitchen Youtube channel.

Tools

I discover my Le Creuset pot finest for such kurma/ gravies the place we are able to fry and boil in a single pot.

You too can use any heavy bottomed vessel or perhaps a stress cooker/ stress pan.

Storage

Salna stays good upto 3 days in fridge.

I’ve not tried freezing, however mainly it might freeze for 3 months.

At all times retailer as quickly as you calm down the meals, not after leaving it very long time in counter prime then retailer.

High tip

Be certain not let something get burnt as it might flip bitter and spoil the entire dish.
Boiling for very long time is the important thing for excellent style and taste.
Don’t suppose the spice powders are extra, it’s wanted for certain to steadiness the style.

My notes

I attempted salna a few occasions, very long time again with out understanding the idea of including numerous water and boiling for very long time.

As a result of I’ve not tasted salna aside from do-it-yourself. Being newbie in cooking, first era to make use of such masala, ginger garlic paste base gravy, I couldn’t steadiness the style.

It ended up just like my tomato kurma, so I gave up.

Solely not too long ago after watching it in Youtube from well-known chef channel I began making.

It turned out fairly good, however there was all the time a bitter style within the gravy, very very delicate although.

I’m not certain if it was due to the spice powders (particularly I doubted dhaniya powder) or the an excessive amount of of leaves I added.

So lastly making this model, taking solely the idea of including besan combination from that recipe.

I additionally added lemon juice to keep away from the bitterness and steadiness the tastes.

Recipe card

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