Empty Salna – Plain Salna – Rottu Kadai Bucket Salna

Empty Salna – What salna?? yes, you heard it empty salna is one term which is trending in the place of plain salna… Salna technically speaking is gravy made with meat but for the sake of vegetarians it saw many transformations like with added veggies in it… usually served as side for #parotta veg #biryani. There are many varieties and styles of making this but the original road side eateries never use expensive ingredients like cashews or poppy seeds but use something which gives the taste, consistency and texture to the gravy… that’s nothing but “Kadhala Paruppu” / Channa dal  which is the secret ingredient in those bucket style unlimited free salna that is poured over piled up parottas and suda suda biryani served in vazhai elai! This is just a base gravy ( சேர்வா )recipe… you may add in vegetables to make it as veg salna or add in meat or bones to make non veg style salna or even plain boiled egg will do!

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5 from 2 votes

Empty Salna

Empty Salna  is a base gravy made either with meat or vegetables, often served as a side for parotta or biryani. 

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Side Dish

Cuisine: Indian, Tamilnadu

Keyword: basegravy, emptysalna, salna, sidegravy, streetstyle

Servings: 5 people

Author: Mullai Madavna

Ingredients

Ingredients (for grinding)

• 8 each Dry Red Chilli
• 2 tablespoons Coriander seeds
• 1 tablespoon Channa dal / Kadalai paruppu
• 1 teaspoon Black peppercorn
• 1 teaspoon Cumin seeds
• 1/8 teaspoon Fenugreek seeds
• 1/2 teaspoon Fennel seeds
• 1/2 inch Cinnamon Stick
• 3 each Cloves
• 2 each Cardamom
• 2 petals Star anise
• 2 petals Kalpasi
• 1 inch piece Bay leaf read notes
• 1/4 cup Fresh grated coconut

Ingredients for saute & grind

• 1 cup Onion preferably shallots
• 1/2 cup Tomato
• 2 each Green chilli
• 5 cloves Garlic
• 1 inch Ginger
• 2 tablespoons Oil

Ingredients for gravy

• 1 tablespoon Oil
• 10 leaves Curry leaves
• 2 tablespoons Coriander leaves for garnish
• 1/2 teaspoon Turmeric powder
• 1&1/2 teaspoon Salt kosker/kallu uppu
• 1 cup Water adjust for gravy consistency

Instructions

• This is a 3 step process...
• Dry roast all the ingredients from table - 1 except fresh coconut. Roast them till they are golden brown. Once the spices and dal roast well... add in the fresh grated coconut at the last stage and toast for few seconds... just to dry them out. (Do not roast for long time it will brown and spoil the dish) Let this cool a bit.
• Meanwhile, in another pan... heat oil and saute onion, ginger, garlic and green chili table-2 for few minutes or until the onion becomes translucent. Add int he tomatoes and cook till they turn mushy. Once done... let it rest to cool a bit.
• Now take all the roasted spices, coconut and the sauteed onion mixture in a mixer jar and grind to a fine paste. (You may add water to run the mixer) Keep this aside. Now heat oil from table-3 and season with curry leaves and add this ground paste along with turmeric powder, salt and water. Bring this to a rolling boil... simmer until desired gravy consistency and switch off! Garnish with coriander leaves & finish!

Notes

• Serves – 3 to 4
• Bay leaf is very strong when ground… hence using only a small piece, do not use the entire leaf.
• For variation you may try copra thenga in the place of fresh coconut for a different style salna.
• This is just base recipe with no vegetables or meat… you may include if you want or even add boiled eggs to it.

Try making our ROADSIDE STYLE PAROTTA        VEGETABLE DUM VEGETABLE         BIRNJI

Here is another version of  VEGETARIAN SALNA  (raw spice mix)    KOTHU PAROTTA

Lets see how to make this Empty Salna….

This is a 3 step process…

1. Dry roast all the ingredients from table – 1 except fresh coconut. Roast them till they are golden brown. Once the spices and dal roast well… add in the fresh grated coconut at the last stage and toast for few seconds… just to dry them out. (Do not roast for long time it will brown and spoil the dish) Let this cool a bit.
2. Meanwhile, in another pan… heat oil and saute onion, ginger, garlic and green chili table-2 for few minutes or until the onion becomes translucent. Add int he tomatoes and cook till they turn mushy. Once done… let it rest to cool a bit.
3. Now take all the roasted spices, coconut and the sauteed onion mixture in a mixer jar and grind to a fine paste. (You may add water to run the mixer) Keep this aside. Now heat oil from table-3 and season with curry leaves and add this ground paste along with turmeric powder, salt and water. Bring this to a rolling boil… simmer until desired gravy consistency and switch off! Garnish with coriander leaves & finish!

Adjust gravy consistency according to your preference. Use more water to make a thin gravy for parotta or chapathi or poori, idli dosa…. and less water to make a thick gravy for biryani side.

Notes

• Serves – 3 to 4
• Bay leaf is very strong when ground… hence using only a small piece, do not use the entire leaf.
• For variation you may try copra thenga in the place of fresh coconut for a different style salna.
• This is just base recipe with no vegetables or meat… you may include if you want or even add boiled eggs to it.

Here are some non-veg Salna recipes to try….  CHICKEN SALNA     SIDE GRAVY FOR BIRYANI

EGG SALNA