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A classic South Indian side dish, this thin and spicy gravy is bursting with flavor from a freshly ground coconut and spice masala. It's the perfect accompaniment for parottas, biryani, or idiyappam.
For 4 servings
Prepare the Masala Paste
Temper Spices and Sauté Aromatics
Cook the Masalas
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A classic South Indian side dish, this thin and spicy gravy is bursting with flavor from a freshly ground coconut and spice masala. It's the perfect accompaniment for parottas, biryani, or idiyappam.
This south_indian recipe takes 55 minutes to prepare and yields 4 servings. At 234.33 calories per serving with 3.43g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Simmer the Salna
Garnish and Serve
Add 1 cup of mixed vegetables like carrots, peas, potatoes, and beans along with the tomatoes and cook until they are tender before adding the masala paste.
Add 4-5 hard-boiled eggs (with slits made on them) to the gravy during the last 5 minutes of simmering.
Increase the number of green chilies to 3-4 and add 1/2 teaspoon of black pepper powder along with the other spice powders for extra heat.
Increase the number of cashew nuts to 10-12 or add 1 tablespoon of roasted gram dal (pottukadalai) while grinding the masala paste.
Spices like fennel seeds, ginger, and coriander are well-known for their digestive properties, helping to reduce bloating and improve gut health.
Turmeric contains curcumin, a powerful compound with anti-inflammatory effects. Other spices like ginger and cloves also contribute to reducing inflammation in the body.
The use of coconut and cashew nuts provides medium-chain triglycerides (MCTs) and monounsaturated fats, which are beneficial for heart health and sustained energy.
One serving of Plain Salna (approximately 1 cup or 310g) contains around 170-190 calories, primarily from the coconut, cashews, and oil.
Yes, Plain Salna can be part of a healthy diet. It contains beneficial spices like turmeric and fennel, healthy fats from coconut and cashews, and is plant-based. To make it healthier, you can reduce the amount of oil used.
The main difference is consistency and flavor profile. Salna is a thin, watery, and often spicier gravy, famous in Tamil Nadu as a side for parotta. Kurma is typically thicker, creamier, and milder, with a more Mughlai or pan-Indian influence.
While fresh coconut is central to the authentic taste of salna, you could try a variation using more cashews and poppy seeds to create a creamy base, but the flavor and texture will be different.
You can store leftover salna in an airtight container in the refrigerator for up to 3 days. The flavors will intensify, making it even more delicious. Reheat thoroughly before serving.
A raw taste usually means the ground masala paste was not cooked long enough. It's crucial to sauté the paste after adding it to the onion-tomato base until it thickens and oil begins to separate. This step cooks the raw spices and coconut, developing a deep flavor.