Plain Salna
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
- In a high-speed blender, combine the grated coconut, fennel seeds, poppy seeds, cashew nuts, ginger, garlic, and green chilies.
- Add 1/4 cup of water and blend for 2-3 minutes until you achieve a completely smooth, fine paste. Scrape down the sides as needed. Set aside.
Temper Spices and Sauté Aromatics
- Heat oil in a heavy-bottomed pan or pressure cooker over medium heat. Once hot, add the cinnamon stick, cloves, green cardamom, bay leaf, and optional stone flower.
- Allow the spices to sizzle and become fragrant for about 30 seconds.
- Add the thinly sliced onions and sauté for 5-7 minutes, stirring occasionally, until they become soft and translucent.
- Add the chopped tomatoes and cook for another 6-8 minutes until they break down, turn mushy, and oil begins to separate from the mixture.
Cook the Masalas
- Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir continuously for 1 minute until the raw aroma of the spices is gone.
- Add the ground coconut masala paste to the pan. Mix well and cook for 5-7 minutes, stirring frequently to prevent sticking. Cook until the paste thickens and you can see oil glistening on the sides.
Simmer the Salna
- Pour in the remaining 3 cups of water and add salt. Whisk well to ensure the masala paste dissolves completely without any lumps.
- Increase the heat to high and bring the gravy to a rolling boil.
- Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer gently for 15-20 minutes. This slow simmering is key to developing the deep, authentic flavor of the salna.
Garnish and Serve
- Turn off the heat. Stir in the freshly chopped mint and coriander leaves.
- Let the salna rest for at least 10 minutes before serving. This allows the flavors to meld further.
- Serve hot with parotta, idiyappam, chapati, or dosa.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For the smoothest masala paste, use a high-speed blender or a traditional Indian mixie jar. If needed, add a little more water, tablespoon by tablespoon.
- 2The key to a flavorful salna is sautéing the onion-tomato base and the ground masala paste until oil separates. Do not rush this step.
- 3Salna is meant to be a thin, watery gravy. Don't be tempted to thicken it too much. If it becomes too thick after simmering, add a little hot water to adjust the consistency.
- 4The flavor of salna deepens significantly over time. It often tastes even better the next day.
Adapt it for your goals.
Vegetable Salna
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.
Egg SalnaEgg Salna
Add 4-5 hard-boiled eggs (with slits made on them) to the gravy during the last 5 minutes of simmering.
Spicier VersionSpicier Version
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.
Creamier TextureCreamier Texture
Increase the number of cashew nuts to 10-12 or add 1 tablespoon of roasted gram dal (pottukadalai) while grinding the masala paste.
Why this is on our healthy list.
Aids Digestion
Spices like fennel seeds, ginger, and coriander are well-known for their digestive properties, helping to reduce bloating and improve gut health.
Anti-inflammatory Properties
Turmeric contains curcumin, a powerful compound with anti-inflammatory effects. Other spices like ginger and cloves also contribute to reducing inflammation in the body.
Source of Healthy Fats
The use of coconut and cashew nuts provides medium-chain triglycerides (MCTs) and monounsaturated fats, which are beneficial for heart health and sustained energy.
Frequently asked questions
One serving of Plain Salna (approximately 1 cup or 310g) contains around 170-190 calories, primarily from the coconut, cashews, and oil.