Plain Salna Recipe – Empty Tomato Salna For Parotta

 In Tamil nadu, salna recipe is one of the best side dish for parotta that is served in roadside hotels. Parotta salna is a popular streetside hotel food in  Madurai, Tuticorin, Salem and Chennai. Salna is a Tamil word I guess. Plain salna is also popularly known as empty salna. Empty salna is nothing but plain tomato based masala gravy without vegetables. Its a vegetarian salna recipe. Its so flavorful and tastes great not only with parotta but also with idli, dosa, chapathi and idiyappam. You can use this salna for making kothu parotta too.

Long back I had shared mixed vegetable salna recipe for parotta. It is a super hit recipe in my blog. It got rave reviews from my readers. Its my go to recipe too. Recently I came across this plain tomato salna recipe in a YouTube video just like street side hotel ones. This recipe is slightly different from mine. So I got tempted and tried it. Method of preparation of this plain salna recipe is very easy and quick when compared with my earlier version. I made it directly in a pressure cooker. So my job was done under 15 minutes. I was very happy to see the oil floating, flavorful salna. My house was completely filled with nice aroma. Myself and Raksha loved it with store bought frozen parotta.

Hot, flaky, layered parota with this plain salna is a pure bliss. Try it once. You will love it for sure. If you want to add any vegetables, you can add potato or cauliflower.  Ok, lets see how to make plain salna recipe for parotta and dosa with step by step pictures and video.

Check out my vegetable salna recipe which also tastes like hotel ones. Also check out my hotel Saravana bhavan vegetable kurma for parotta, chapathi and dosa. 

Do check out my homemade parotta recipe using less oil.

For variations, you can make chilli parotta and kothu parotta recipe using store bought frozen parotta.

Plain salna recipe - Empty salna for Parotta

Plain salna recipe - Tomato based masala kurma kuzhambu for parotta.

Cuisine: Tamil nadu

Category: Side dish for parotta

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Cooking Oil - 3 tbsp Cinnamon - 1 inch Cardamom - 1 Cloves - 2 Black stone flower / Kalpasi - 1 (optional) Bay leaf – optional Big Onion – 1 (big size) Ginger garlic paste (gg paste) - 1 tbsp Green Chilli - 1 Coriander leaves - 2 tbsp Mint leaves - 2 tbsp Curry leaves – 5 Ripe tomato - 3 Turmeric powder - 1/4 tsp Crushed fennel powder - 1/2 tsp Cumin powder / Jeera powder - 1/2 tsp Garam masala powder - 1/2 tsp Red chilli powder – 1 to 1.5 tsp (adjust) Dhania powder/ Coriander powder –1 to 1.5 tbsp Salt and water - as required To grind Grated Coconut - 1/2 cup Cashew nuts - 5 or Khus khus/ poppy seeds - 1 tsp

HOW TO MAKE SALNA

1. Wash and chop onion, tomato, green chilli.
2. Heat oil in a pressure cooker. Temper the whole garam masala.
3. Add finely chopped onion and saute well.
4. Add gg paste, chopped mint leaves, coriander leaves and curry leaves.
5. Saute till raw smell goes off. Lastly add chopped tomato and cook till mushy.
6. Add required salt, turmeric powder, red chilli powder, coriander powder and garam masala powder.
7. Mix well for a minute. Lastly add the ground coconut paste.
8. Add sufficient water and pressure cook in low flame for one to 2 whistles.
9. Remove the cooker lid after the steam is released.
10. Oil floating, flavorful salna is ready. Serve with parotta, biryani, dosa and idli if you like.

METHOD - STEP BY STEP PICTURES

Wash and chop tomato, onion, green chilli. Heat oil in a pressure cooker. Saute cinnamon, cloves and cardamom. Add chopped big onion and saute till transparent. Add ginger garlic paste and saute till raw smell goes off. Add chopped mint leaves, coriander leaves and curry leaves. Mix well. Add chopped tomato, salt and saute till tomato turns mushy. Add cumin powder, turmeric powder, red chilli powder, dhania powder, crushed fennel powder and garam masala powder. Saute quickly in medium flame without burning the spices. Now add 1.5 cups of water and let it roll boil. In the mean time, grind coconut and khus khus or cashew nuts to a smooth paste. Add to the boiling salna. Mix well and close the pressure cooker with the lid. Keep the flame high till steam comes out. Now lower the flame completely and put the weight valve. Pressure cook in low flame for one whistle. You will get a nice aroma. Switch off the flame and let it rest till steam releases by itself. Then open the lid. You can see a layer of oil floating on top. Mix well and check for the consistency. If its too thick, add little water and boil for a minute. If its too thin, boil for sometime till it reaches the desired consistency. Check for taste and Serve with parotta, idli or dosa. If you like, you can have it with biryani and chapathi as well. Enjoy !

Note

Adjust the quantity of red chilli powder as per your taste. Use Kashmiri chilli powder for bright colored salna. For variations, you can add potato or cauliflower.

Try this super easy, yummy plain salna recipe for parotta and enjoy !

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Pottukadalai Chutney Recipe Without Coconut – Roasted Gram Dal chutney

Pottukadalai chutney / Udacha kadalai chutney is our family favorite chutney recipe for dosa and paniyaram. According to me, roasted chana dal is the tasty and healthy alternative for people who is looking for chutney without coconut. My mom makes a spicy, watery pottukadalai chutney with little coconut (Roasted gram dal chutney in English, Udaitha kadalai chutney in Tamil) for idli, dosa and paniyaram just like street side hotels. Its my most favorite since childhood. Following my mom, I started trying varieties of pottukadalai chutney recipes with and without coconut, tomato etc.

Recently I tried this chutney recipe from a cookbook. I served it with soft dosa recipe. Many of my readers were asking about its recipe in my instagram page. So I thought of blogging it here. Its a very simple chutney recipe with minimal ingredients. Actual recipe called for adding coconut as well. But I skipped coconut completely and tried it. It came out very well. Do not forget to add more red chillies and temper with mustard seeds, hing. It is the key to make this chutney flavorful and perfect. Friends, do try this easy, yummy pottukadalai chutney without coconut and share your feedback with me.

Check out my watery pottukadalai chutney for paniyaram !

Pottukadalai chutney recipe for idli, dosa

Easy pottukadalai chutney without coconut - Side dsih for idli, dosa

Cuisine: Tamilnadu

Category: Chutney

Serves: 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Pottukadalai / Roasted gram dal - 1/2 cup Red chilli – 3 to 4 Garlic - 4 cloves Tamarind - a pinch Salt & water - as needed To Temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal – 1/2 tsp Hing / Asafetida - 2 pinches Curry leaves - Few

HOW TO MAKE POTTUKADALAI CHUTNEY

1. Grind all the ingredients to a powder. Then add the required water and grind to a smooth paste.
2. Add more water if you want to make it thin.
3. Heat oil, splutter mustard seeds, urad dal, curry leaves and hing.
4. Add to chutney. Mix well and serve with idli, dosa. 

METHOD - STEP BY STEP PICTURES

• In a mixie jar, take the roasted chana dal, red chilli, tamarind, salt and garlic cloves. Grind to a fine powder without adding water.


• Wipe the sides. Add water and grind to make a smooth paste. Add more water to make it thin and pourable. 


• Heat oil in a kadai. Temper mustard seed. Make sure mustard seeds splutter well. Then add urad dal, curry leaves and hing. All the ingredients should release nice flavor.


• Add to the chutney, mix well and serve with idli, dosa. I served it with soft dosa recipe.

Note

This chutney tastes the best if its slightly on the spicy side. So adjust the chilli accordingly. Make sure to splutter the mustard seeds. Then add hing. It adds nice flavor to this chutney.

Try this easy, yummy pottukadalai chutney for idli, dosa and enjoy !

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20 Kurma Varieties For Chapathi - South Indian Vegetarian Kurma Recipes

Here is a collection of vegetarian kurma varieties as side dish for chapathi, poori, parotta and dosa. South Indians love to eat chapathi with coconut based kurma varieties. Kurma recipes tastes good with parotta, idli, dosa, appam, idiyappam, poori and sometimes with rice as well. Most of the Tamil people make vegetable kurma for chapathi/ roti. Chapathi kurma would be the most preferable dinner for us. As I got bored of the regular mixed veg kurma for chapathi, I started trying varieties of kurma recipes at home.

For any South Indian kurma, be it Tamil nadu style, Andhra, Kerala or Karnataka coconut masala or pottukadalai (roasted dal), khuskhus paste forms the base whereas North Indian gravies / sabzi is made with tomato, onion base. With sight variations in the ingredients and cooking method, kurma can be prepared in different taste. 

In this collection, I have shared 20+ different types of kurma recipes for chapathi, parotta, idli, dosa and rice. It includes the most popular Saravana bhavan hotel style vegetable kurma for parotta and chapati (with video), white kurma for idiyappam, tomato kurma/ thakkali kurma for idli, dosa, potato kurma for poori (with video), cauliflower kurma, chana kurma (kondakadalai kurma), Green gram kurma ( pachai payaru kurma) in Kerala style, green peas kurma, cabbage kurma for rice, vegetable salna for parotta, special vegetable kurma for idiyappam, potato paya for appam, vegetable stew for appam, capsicum kurma, carrot kurma for kids, Kumbakonam kadappa for idli, brinjal kurma for idli, dosa, Karnataka style vegetable sagu for poori, set dosa and avarekalu kurma/ mocha kottai kurma recipe.

Most of these kurma recipes are tried and certified by my readers. You too choose your favorite and give a try. I am planning to try some idly kurma and more. I will add in this list once I make the post. Ok, lets see the collection of South Indian kurma recipes for chapathi, idli, dosa, rice, idiyappam and parotta. Please click on the picture or the title to view the respective recipe.

SOUTH INDIAN KURMA VARIETIES

SARAVANA BHAVAN VEGETABLE KURMA FOR CHAPATHI, PAROTTA

HOTEL WHITE KURMA FOR IDIYAPPAM, CHAPATHI

POTATO KURMA FOR POORI, CHAPATHI

GREEN PEAS KURMA

TOMATO KURMA FOR IDLI, DOSA

CHANA KURMA RECIPE

CAULIFLOWER KURMA RECIPE

KUMBAKONAM KADAPPA RECIPE FOR IDLI, DOSA

VEGETABLE KURMA FOR IDIYAPPAM

VEGETABLE SALNA FOR PAROTTA

KARNATAKA VEGETABLE SAGU RECIPE

GREEN GRAM KURMA RECIPE

MUGHALAI PANEER KURMA

CARROT KURMA RECIPE

WHITE PANEER KURMA

BRINJAL KURMA FOR IDLI, DOSA

AVAREKALU SAGU / FIELD BEANS KURMA

CABBAGE KURMA FOR RICE

CAPSICUM KURMA RECIPE

POTATO PAYA FOR APPAM

VEGETABLE STEW FOR APPAM

SALEM TOMATO KURMA

PLAIN KURMA FOR DOSA

Friends, choose your favorite kurma. Give it a try ! You will love them for sure. Also don’t forget to share your feedback with me .

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Boiled tomato chutney recipe – Simple tomato chutney recipe

Boiled tomato chutney is an easy, simple chutney recipe for idli, dosa. Its a new recipe to me. As an ardent fan of tomato I keep trying some interesting recipes with it. Recently I came across this boiled tomato chutney recipe (Vendha thakkali chutney) / cooked tomato chutney in my Instagram feed by Mullai (spiceindiaonline). I checked few more versions and tried this recipe from Cookatease. It can be prepared easily in a pressure cooker. 

All you need to do is to just pressure cook onion, tomato, chilli and garlic. Mash or grind it. Boil and temper. It takes less oil. You can also make it as a no grind version by just mashing the cooked tomato onion mixture. But If you don’t boil the chutney, it may smell raw due to cooked green chillies. So boiling the chutney is mandatory. 

Even though its my first attempt, it came out so well. I loved it with hot idli more than dosa. If you like, you can make it thick and have it with chapathi too.  It reminded my mom’s tomato sambar recipe. This chutney tastes great when drizzled with sesame oil / Nalla ennai. Tomato chutney can be prepared in N number of ways. 

This is one easy method of making it. Friends, if you are bored of your regular tomato chutney recipe, you can try this boiled version. You will like it for sure. Ok, lets see how to make easy and simple boiled tomato chutney recipe with step by step pictures.

Check out my other chutney varieties for idli,dosa.

Boiled tomato chutney recipe

How to make boiled tomato chutney recipe for idli, dosa.

Cuisine: South Indian

Category: Chutney

Serves: 3

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

To pressure cook Ripe tomato - 3 Big onion - 1 (use 2 if medium sized) Garlic cloves - 4 Green chilli - 1 Curry leaves – 4 Red chilli powder - 1/2 tsp Turmeric powder - 1/8 tsp Salt - as needed Water - 1 cup To Temper Cooking oil - 2 tsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Hing /asafetida - a big pinch Coriander leaves – to garnish Gingely oil / sesame oil / nalla ennai – to drizzle over the chutney while serving.

HOW TO MAKE BOILED TOMATO CHUTNEY

1. Wash and chop onion, tomato, green chilli, garlic.
2. In a pressure cooker, take the chopped ingredients.
3. Add turmeric, red chilli powder, salt and water.
4. Pressure cook in low flame for one whistle. Cool down. Mash or grind the chutney.
5. Temper the above ingredients. Add to chutney and boil the tomato chutney for few minutes. Remove when thick. Garnish with coriander leaves.
6. Serve hot with idli, dosa drizzled with gingely oi / nalla ennail.

METHOD - STEP BY STEP PICTURES

Wash and chop onion, tomato, green chilli and garlic cloves. Chop it roughly if you are grinding it else chop it finely and mash with a ladle after pressure cooking tomato. In a pressure cooker take the chopped ingredients. Add curry leaves, red chilli powder, turmeric powder, salt and water. Mix well and pressure cook. Keep the flame high till vapor starts to come. Put the weight valve. Lower the flame completely and cook for one whistle. Remove the lid after the steam is released. Strain the excess water. Keep aside. Let the tomato cool down completely. Do not grind the tomato, onion when hot. It will splash everywhere. So cool down the mixture completely before grinding. In case you are mashing the tomato, you cam do it when hot. So you can either grind the mixture or mash it with a ladle. Its your choice. I ground the tomato to a smooth paste. You can grind it coarsely if you like.   Add the ground tomato paste to the strained water. Mix well. Temper mustard seeds, urad dal, cumin seeds, hing and curry leaves. Add to the chutney. Boil the chutney for few minutes till thick. Garnish with coriander leaves. Remove and serve with idli, dosa. Do not forget to drizzle the chutney with gingely oil/ nalla ennai for best taste ! Enjoy.

Note

Adjust the quantity of chilli as per your taste. But I will suggest you to add more chill powder or red chillies instead of green chillies to avoid raw smell. Pressure cooking and mashing the tomato mixture gives a different taste than grinding the tomato. Garnishing with coriander leaves is optional. For variations, you can skip cooking curry leaves along with tomato. You can boil the chutney till oil separates. It stays good for more than a week when refrigerated.

Try this interesting boiled tomato chutney recipe and enjoy with hot idli and dosa !

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Mushroom Kuzhambu – Kalan Kulambu Recipe For Rice, Chapathi, Idli, Dosa

  

Indian Mushroom gravy / Kalan kuzhambu for rice and chapathi was in my try list for long time. Recently my neighbor shared this all rounder button mushroom gravy recipe with me. She told this mushroom masala kuzhambu goes well with rice, roti, idli and dosa too. I was so excited and tried it immediately. It came out so good and truly flavorful. I must call this gravy as mushroom kurma kuzhambu. The taste and flavor of this gravy is awesome. You will love it for sure. 

My house was completely filled with the aroma of this kuzhambu which made us eat more. Even though I buy mushroom rarely, I try to make some different and interesting Indian style mushroom recipes. Glad I tried this yummy mushroom kulambu recipe. This recipe is sure a keeper. I will make it very often. If you like, you can add boiled potato cubes along with mushroom. Ok, lets see how to make this easy, flavorful mushroom kuzhambu recipe with step by step pictures.

Do check out my other mushroom recipes.

How to clean mushroom

Mushroom 65

Mushroom pulao

Mushroom biryani

Dindigul thalappakkatti biryani with mushroom 

Thala Ajith biryani with mushroom

Pakistani biryani with mushroom

Mushroom masala kuzhambu recipe for rice, chapathi, idli, dosa

Mushroom kuzhambu / kalan kulambu recipe for idli, dosa, chapathi

Cuisine: Tamil nadu

Category: Mushroom recipes

Serves:  4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Mushroom / Kalan - 15 nos. Cooking oil - 2 tbsp Cinnamon - 1 inch piece Cloves - 2 Cardamom - 1 Black stone flower / Kalpasi - 1 Big onion - 1 Ginger garlic paste - 1 tsp Sambar powder - 1 tsp Red chlili powder - 1/2 tsp Turmeric powder – 1/4 tsp Salt & water – as needed To saute & grind Ripe tomato - 1 Big onion - 1 Fennel seeds - 1 tsp Cashew nuts – 4 no. Grated coconut - 2 tbsp Coriander leaves - 1 tbsp Cooking oil – 1 tbsp

HOW TO MAKE MUSHROOM KUZHAMBU

1. Wash and clean mushroom. Chop and set aside.
2. Heat oil in a kadai. Saute fennel seeds, onion, tomato till mushy.
3. Add cashew nuts and mix well. Let it cool. Add coconut and coriander leaves,grind to a smooth paste.
4. Heat oil in the same kadai. Saute whole garam masala. Saute onion till transparent.
5. Add ginger,garlic paste and saute till raw smell goes off. Now add the chopped mushroom, red chilli powder, sambar powder and salt. Mix well.
6. Add the ground tomato paste and required water. Boil till oil floats on top.
7. Switch off the flame. Garnish with coriander leaves. Serve hot with plain rice, idli, dosa and chapathi.

METHOD - STEP BY STEP PICTURES

Wash and clean the mushroom. Pat it dry. Chop into thick slices. Wash and chop onion, tomato and keep aside. In a kadai, heat oil. Saute fennel seeds, onion till transparent. Add tomato and saute till mushy. Lastly add cashews and mix well. Switch off the flame and cool down. Add coconut, coriander leaves. Grind to a smooth paste adding enough water. In the same kadai, heat oil and add in cinnamon, cloves, cardamom and black stone flower. Saute onion till transparent. Then add ginger garlic paste and saute till raw smell goes off. (Refer the above picture). Add chopped mushroom and saute for a minute. It will leave water. Add turmeric powder, red chilli powder, sambar powder and salt. Mix for a minute. Add the ground tomato paste and required water.  Mix well and boil in low flame till oil floats on top. Gravy leaves a nice smell too. Switch off the flame. Garnish with coriander leaves. This kuzhambu thickens when it cools down. So add water to adjust the consistency. Check for salt too.  Mix with plain rice and enjoy with papad. I served with potato curry. To serve as a side dish for idli, dosa dilute the gravy like sambar by adding some water. Boil and serve. For chapathi, you can make it in kurma consistency. Enjoy !

Note

For variations, you can add boiled and cubed potatoes along with mushroom. Adjust the quantity of chilli powder and sambar powder as per your taste. Do not add more tomato. If you add more, gravy tastes tangy. Mushroom itself has mild tanginess.  So please be careful. For variations, you can replace sambar powder with red chilli powder and dhania powder 1 tsp each. For best taste and flavor, this gravy should boil till oil floats on top.

Try this easy, yummy mushroom kuzhambu for rice, roti, idli and dosa. You will love it !

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