Rich and Simple Empty Salna or Plain Salna

Empty Salna or Plain Salna

Empty Salna is tasty gravy recipe which is made with whole spices, onion, tomatoes and coconut. Our whole family is addicted to parotta and chalna. But my son doesn’t like the veggies or meat in the salna. Because of that he just dip the parotta in the salna instead of mixing salna with parotta. So I thought preparing this oor style parotta salna without any veggies and meat. Everyone likes this type of salna very much and it takes only 30 minutes to cook.

Ingredients for Empty Salna

Onion – 1 big.
Tomato – 1 big.
Ginger garlic paste – 1 tsp
Green chilli – 1 (split into two)
Oil – 1 tbs.
Curry leaves – 1 spring.
Fennel seeds – 1 tsp.
Cloves – 3
Cardamom – 3
Bay leaves – 1 big.
Cinnamon stick – 1 inch.
Chilli powder – 1 tsp.
Coriander powder – 1.5 tsp
Turmeric powder – 1/4 tsp
Salt as needed

Grinding Ingredients

Oil – 1 tbs
Coconut – 3/4 cups (shredded)
Peanuts – 1 tbs
Roasted gram channa / porikadalai – 1/2 tbs
Dry red chilli – 3
Fennel seeds – 1 tsp

Directions

Saute and Grind

Heat 1 tbs oil in a pan and add shredded coconut, fennel seeds.
Fry the coconut until it’s moisture is out.
Add peanut, dry red chilli and channa dal.
Fry the ingredients for a minute in low flame.
Let it cool down completely.
Grind the ingredients into fine paste by adding little water.

Prepare Salna

Heat oil in a pan and add whole spices (fennel seeds, cloves, cardamom, cinnamon stick, bay leaves).
Saute the whole spices then add onion, ginger garlic paste and green chilli.
When onion colour changes to golden brown add chopped tomato.
Saute the tomato until mushy.
Add the spices (turmeric powder, chilli powder, coriander powder, salt) now.
Mix together and pour 1/2 cup of water.
Boil the gravy for 2 minutes in medium flame.
Add the ground paste and another half cup of water.
Then cover and cook the gravy for 5 minutes.
Change the flame to low and let the gravy to emit oil.
Switch off the flame and garnish with chopped cilantro.
Empty salna ready.
Serve this chalana with parotta / veg pulav/ biryani.