Salna Recipe | Vegetarian Plain Salna for Parotta

Salna – A spicy gravy that goes great with parotta.


I can’t imagine eating parottas with anything except salna. According to me, salna is the best accompaniment to parotta in this universe. Parotta and kurma combo is definitely not for a person like me. When you get a chance to taste parotta with salna in the southern regions for tamilnadu, you will realize that the salna of each hotel tastes entirely different (I mentioned ‘southern regions’ because many of my friends from the northern parts of tamilnadu say they have never heard of salna). For this reason the flavor of salna can’t be explained in words. It is a gravy that is usually served with parotta. It may be either thick or watery. Both vegetarian and non-vegetarian versions are available. A salna is labelled yummy based on the taste preference of an individual.

Tear the parotta into tiny pieces with your hand. Pour salna generously all over it and mix well. Let it marinate for a few minutes until the parotta pieces absorb the gravy and become soft. Pour some more salna if required. Yummmmy!!! Parottas are meant to be enjoyed like this 🙂 The recipe of salna shared here is spicy with a strong flavor. My mom makes another delicious version that is comparatively less spicy. I will post that recipe soon. Don’t forget to whip up some raita to balance this heavy food. If you love parotta, I recommend you to try with salna atleast once in your lifetime. This combo is something that is not to be missed! Here goes the recipe of this delicious salna.

recibites_iconSrilankan workers working in Tuticorin harbour introduced parotta to Tamilnadu. From there it spread across the state and then to the neighbouring states. (Source – Wikipedia)

Check out these recipes at Recibrary!
Paneer Butter Masala
Restaurant Style White Kurma | Vellai Kurma
Gobi Manchurian (With Gravy)

Salna Recipe:

Cuisine : South Indian
Category : Side dish for parotta / roti
Makes : 4 servings

Preparation Time : 10 min
Cooking Time : 25 – 30 min

Salna – ReciCode

Fry cinnamon, cardamom, cloves, fennel seeds, pepper, poppy seeds, onions, curry leaves, tomato in oil → Add grated coconut, mix & switch off the flame → Cool & grind → Heat oil in a pan → Fry chopped onions, slit green chillies, curry leaves till golden brown → Add ginger garlic paste & fry → Add tomatoes & fry till mushy → Add red chilli powder, coriander powder, garam masala powder, turmeric powder & fry → Add ground masala & fry for 2 min → Pour water & add salt → Cook covered till the oil separates → Sprinkle chopped coriander leaves & serve.

1 cup : 240 ml


  • 1 big Onion, finely chopped
  • 1 small Tomato, finely chopped
  • 3 Green Chillies, slit
  • 3 tbsp Ginger Garlic Paste
  • 1 tsp Red Chilli Powder
  • 2 tsp Coriander Powder
  • 1 tsp Garam Masala Powder
  • 1/2 tsp Turmeric Powder
  • 2 sprigs Coriander Leaves, chopped
  • A sprig of Curry Leaves
  • 3 tbsp Oil
  • Salt as required

  To roast & grind:

  • 2 big Onions, cubed
  • 1 Tomato, cubed
  • 1 cup Grated Coconut
  • A sprig of Curry Leaves
  • 2″ piece Cinnamon
  • 2 Cardamom
  • 2 Cloves
  • 1 & 1/2 tsp Fennel Seeds
  • 1 tsp Black Pepper
  • 1/2 tsp Poppy Seeds
  • 1 & 1/2 tbsp Oil

How to make Salna?

1. Heat oil in a pan. Add cinnamon, cardamom, cloves, fennel seeds, black pepper and poppy seeds. Fry over medium flame for a few seconds till they start changing colour.

2. Add cubed onions and curry leaves. Sprinkle some salt and fry till they become translucent.

3. Add the cubed tomatoes. Cook till the skin of tomato starts shrinking.

4. Add the grated coconut. Mix well and switch off the flame immediately.

5. Let this mixture cool down. Add some water and grind to a paste. The paste should be a little coarse.

6. Heat oil in a pan. Add chopped onions, slit green chillies and curry leaves. Sprinkle some salt and fry till they become golden brown.

7. Add the ginger garlic paste and fry till the raw smell goes off completely.

8. Add the chopped tomatoes and fry till they turn mushy.

9. Add red chilli powder, coriander powder, garam masala powder and turmeric powder. Fry till there is no raw smell.

10. Add the ground masala paste and saute for just 2 minutes.

11. Pour 3 cups of water. Add salt and mix well.

12. Cover the pan with a lid and cook over medium flame till the oil separates.

13. Switch off the flame. Sprinkle chopped coriander leaves on top.

14. Yummy salna is ready to be served with parotta !


  • I usually add more ginger garlic paste for salna to ease the digestion process. You may reduce the quantity if needed.
  •  The ground masala paste should be a little coarse. Salna served in the hotels of southern tamilnadu usually has a coarse texture. You can feel coarsely ground coconut in your mouth.
  • I like the flavor of salna without coriander leaves. The strong flavor of salna changes a little after adding chopped coriander leaves.
  • After every stage of cooking, there should be no raw smell.
  • Cooking over medium flame till the oil separates is very important to get the perfect taste.


Happy Cooking!


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