Salna | Tirunelveli Style Salna | Nellai Salna Recipe

Hi Supermoms,

'Salna' is a delicious side dish that is served as a side dish to Biryani , Parotta and Chapathi in Tamil Nadu. The flavours will remind you of the Kurma , a side dish equally popular . However, kurma has loads of vegetables and is also thicker gravy. Salna is thinner in consistency and is free flowing without any vegetables. If you visit any popular biryani joints in Tamil Nadu like the 'Ponnusamy', you will be served Biryani along with a plain Salna and onion raita. 

I have earlier shared a tasty Kuska Biryani recipe and I had served the Salna along with it. It was so amazing. The best part is that I had cooked Biryani for lunch and made chapathi for dinner. The Salna was a perfect accompaniment to both. 

This is my friend Kritika's aunt's famous family recipe. Tried and tested family recipes are the best . I am ever grateful for friends who are so generous to share their precious recipes so that many of you will try and enjoy the taste. 

Recipe Courtesy: Mrs. Kritika Malkumar

Salna | Nellai Salna Recipe :

Preparation time : 15 minutes

Cooking time : 20 minutes

Serves : 4-6

1 cup = 250 ml cup

Ingredients :

To grind together ( Salna Masala):

1" fresh ginger ( chopped)

10-15 small garlic pods

10-15 shallots/sambar onions/small onions

1 tomato ( chopped, optional)

3-4 green chillies ( adjust according to the heat of the chillies)

To grind separately :

1 cup fresh coconut 

10 cashew nuts ( soak in water for 15 minutes)

Note : Remove the brown skin of the coconut and grind smoothly using 1/2 cup water

For tempering:

1 tablespoon oil 

1-2 bay leaves

1/2" cinnamon stick

1-2 cloves

1/2 teaspoon fennel seeds

1 green cardamom

Other ingredients :

1/8 teaspoon turmeric powder

salt to taste

For garnish :

handful of coriander leaves ( finely chopped) 

Method :

1. Grind the coconut and cashew nuts to a fine paste and set it aside.

Chef tip : Add water and grind smoothly.

2. Grind all ingredients given for the Salna masala and set it aside.

3. Heat a pan with oil and temper with ingredients given under ' For tempering'.

4. Once the spices turn fragrant, add the ground Salna masala, turmeric powder and salt.

5. Cook over low flame for 5 minutes or till the time the oil separates on the sides of the pan.

Chef tip: There should be no raw smell of the ground masala. This is an important step

6. Now add the ground coconut and cashew mixture and cook over low flame for 2-3 minutes.

7. You will see that the gravy starts to thicken. 

8. Add 2 cups of water.

8. Let the mixture cook for another 10 minutes over ow heat.

9. Taste salt and spice and switch off.

10. Garnish with coriander leaves.

Your Salna is ready to be served with Biryani or with any other Indian breads. 

Happy Cooking !

With love,

Masterchefmom