Simple, delicious and extremely flavorful Vegetable Salna recipe, best side dish for parotta or paratha. Street food style Parotta Salna recipe perfect as side dish.
Vegetable Salna recipe has been on my to-do list since forever. Salna or Chalna is a very popular side dish for parotta/Barotta in Tamilnadu. This is usually made with meat and is a very watery gravy. It is quite famous in the street side shops where the salna is just poured on top of the parotta, served hot. I have not tried such kind of street food a lot and kind of make up for it hearing stories from the husband, who has a lot of experience!
Although traditionally salna is made with meat, I chose to make the vegetarian version of it. The uniqueness about this Vegetable Salna is that it is quite a thin gravy. And yet, it is such a flavor bomb. There are a lot of different spices used along with coconut, which makes it really delicious. In a way, this gravy is very similar to the Kurma Kuzhambu that my mother-in-law makes where a spice paste is made and then cooked along with vegetables.
I made this Vegetable Salna in a pressure cooker to cut down the cooking time and it was just perfect for the flaky Pheni Paratha that I made. Not just parotta or roti or chapati, this gravy would be delicious with Dosa or even Idlis and Appams.
I literally poured the Vegetable Salna on the Barotta and it was heavenly, even if I say so myself 🙂
How to make Vegetable Salna | Parotta Salna –
Detailed step-wise picture recipe of making Vegetable Salna | Parotta Salna –
To prepare the salna masala –
1. In a pan, heat oil. Add cloves, cardamom, mace, ginger and garlic. Fry for a few seconds.
2. Next add roughly chopped onions and tomatoes along with add red chilli powder, turmeric powder and coriander powder along with fennel seeds & poppy seeds. Mix well.. Fry for a couple of minutes.
3. Keep it covered and cook on low flame for 6-7 mins. Add grated coconut and switch off the heat.
4. Once cooled down, grind into a smooth paste. Set aside.
To make Vegetable Salna –
1. In a small pressure cooker, heat oil. Crackle fennel seeds and add curry leaves.
2. Add finely chopped onion and fry until translucent.
3. Next add finely chopped vegetables and tomatoes. Stir fry for 2-3 minutes.
4. Now add the prepared salna masala.
5. Add a cup of water along with salt as needed. Add finely chopped mint leaves.
6. If using soya chunks/mealmaker, add them now.
7. Pressure cooker for 1 whistle and remove from heat. Add another cup of water if needed, check for spices.
8. Serve hot with Parotta or any Indian bread or Idli or Dosa or Appam.
- Adjust spices as per preference.
- Use any choice of vegetables as per availability.
- This gravy should be watery, add more water as needed.
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