Veg Salna is an Indian spicy coconut-based gravy, served with parotta/paratha, idli, idiyappam, and chapati. In South India, salna is a common term for any gravy prepared with ground whole spices and coconut. Salna consistency is quite thinner than typical Indian gravies or curries. It is mostly served in South Indian street food stalls or small home run food spots. In this recipe post, I am sharing my version veg salna recipe. I have given the recipe for cauliflower salna you could use any vegetable of your choice. My preferred vegetables for this salna are mushroom, turnip, drumsticks, and potato.
You may also like other side dish ideas for chapati/parota please check the collection of side dish recipes here.
Ingredients:
- 6 tbsp – Gingelly oil(Indian sesame oil)
- 10 – curry leaves
- 1- bay leaf
- 200 grams cauliflower florets
- 2 cups of water
- 1/4 tsp of turmeric powder
- 3/4 tsp of salt(adjust to taste)
- 1/4 tsp of chili powder
- 1/4 tsp of coriander powder
For Salna Masala:
- 160 grams shallots
- 8- grams country tomato
- 1 tsp of whole Black pepper
- 3 tbsp of oil
- 1 tsp of fennel seeds
- 1 to 2 – green chili
- 4- garlic pods
- 2 cm ginger piece
- 1 – cinnamon stick(2 cm)
- 3- cloves
- 2 tbsp of grated coconut
Procedure:
Step 1: Veg Salna Masala
- In a saucepan heat required oil and fry the cinnamon, cloves, garlic, ginger, fennel seeds, and green chili until garlic turns golden. Then, add the shallots, tomato, and fry until translucent.
2. Transfer the sauteed spices and onion to a plate and let it cool. Once cooled, add some grated coconut and grind everything to a thick and smooth paste. If required, add little water. Keep the prepared salna masala aside.
Step 2: Cauliflower gravy
- In a saucepan heat required oil for gravy and when the oil is nice and hot, add a bay leaf,curry leaves, and the prepared salna masala. Season the Masala with some salt and saute until oil separates, about 4 minutes or so.
2. Add the chili powder, coriander powder, turmeric powder to the pan and mix for a second. Then add the cauliflower florets, saute for 2 minutes. Pour required water for the cauliflower gravy, adjust the seasoning and, cover the pan with a lid. Let the gravy cook until cauliflower is tender.
3. After a few minutes open the pan and check the cauliflower. Once the cauliflower is tender, keep the pan open and simmer the cauliflower gravy until oil floats on the top. While the gravy is simmering, once in a while, stir the salna.
Serve the cauliflower salna with parotta/chapati/pori/Idly.
