Empty Salna (plain Salna) recipe is prepared without any Vegetables or Meat, hence the name empty Salna or plain Salna. It is a very popular roadside curry/kurma recipe. It is a very simple, slightly spicy and tasty dish that is usually served along with parotta/paratha, Kothu parotta, chapati, dosa, idly, etc, in most of the roadside street food shops(kai yethi bhavan).
There are many varieties and styles of making this but the original road side eateries never use expensive ingredients like cashews or poppy seeds but use something which gives the taste, consistency and texture to the gravy… Parotta Salna is a popular dish that is traditionally served with parotta. Salna comes in the list of the few best side-dishes in the South. In Tamil Nadu, you can easily see Salna as the best side-dish for parotta served at various road-side hotels. It is also popular as a side dish served in several street-side hotels in Madurai, Salem, Tuticorin, and Chennai. You will always see a bucket on a table at road-side stalls and hotels serving Salna in it. The other popular names of Salna are Plain Salna, Tomato Salna, Empty Salna, or Chalna. Plain Parotta Salna is a tomato-based masala gravy made without using any vegetable. This is a completely vegetarian recipe. It goes very well with parotta, idli, chapati, dosa, and idiyappam. The Empty Parotta Salna is also used for making kothu parotta.
Watch Empty Salna recipe in tamil
Plain Salna Recipe | Empty Salna for Parotta
Ingredients
To prepare fresh masala paste
To prepare Salna
To Temper
How to make plain Salna recipe
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first grind the masala paste using with the items given under ‘To prepare fresh masala paste’ table in order.
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Heat pan with oil, Then temper with the items given under ‘To temper’ table in order.
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Add onion sauté the onion until turns transparent
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Then add ginger garlic paste ,sauté until raw smell goes off.
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Once the raw smell goes add chopped tomato ,Sauté it until Tomatoes turn soft & mushy.
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Now add Turmeric powder, red chili powder, Kashmiri chili powder, Garam masala powder, coriander powder & salt.
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sauté it in medium flame until masalas raw smell goes as well as oil separates.
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Then add 3-4 cup of water cook about 3-4 minutes in medium flame
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Then add grounded fresh coconut masala paste with 1.5 cup of water, cook the Salna in medium flame until oil separates.
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while boiling add chopped coriander & mint leaves .
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Once oil separates switch off the flame .serve hot with parotta/chapati/dosa/idly/ghee rice/jeera rice or idiyappam and biriyanis.
Note
- Adjust the quantity of red chilli powder as per your taste.
- For variations, you can add potato , cauliflower Or meats .
- make sure to use a generous amount of oil, else the salna will not be tasty.
