Vegetable salna | veg salna for parotta | Sreelakshmikitchen

Vegetable salna | veg salna for parotta | वेजिटेबल कोरमा | சால்னா is with detailed video and photo recipe. It can also be called as veg salna for dosa, veg salna for idiyappam, etc,. It is known as சால்னா in tamil.

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Vegetable salna | veg salna for parotta | वेजिटेबल कोरमा | சால்னா image

                                                     VEG SALNA DESCRIPTION

Vegetable salna | veg salna for parotta| वेजिटेबल कोरमा | சால்னா is a type of korma/ kurma which is prepared with vegetables (such as beans, carrot, potato, tomatoes, onions, green peas, etc,.), coconut milk and spices. It is a mouthwatering and delicious side dish for many south Indian items. It is a tasty veg salna for biryani, parotta, idiyappam, dosa, chapathi, roti, paratha, kothu parotta, idli, rice, etc,.

The type vegetables added to it is totally our preference. It can also be prepared without vegetables which is called as empty salna / plain salna. It tastes similar to vegetable korma but the consistency of the latter will be thick. Coconut milk is one of the key ingredients that adds flavour and taste to this delicious veg salna.

This vegetable salna recipe is very popular in southern part of India (tamilnadu – madurai). It tastes similar to madurai style vegetable salna. It is a popular street food there. Often, road side salna will be served with parotta and Kuska biryani recipe (kuska biryani is a plain biryani prepared without vegetables). Sometimes, it is called as kuska salna locally.  The veg salna recipe from scratch is written below.

 Vegetable salna | veg salna for parotta| वेजिटेबल कोरमा | சால்னா with step by step video recipe (youtube) in english, tamil and hindi.

                                                               how to prepare roadside salna ????

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                       Vegetable salna | veg salna for parotta| वेजिटेबल कोरमा | சால்னா recipe  

Serves: 7-8

Cooking time: less than 30 minutes


1 tbsp = 15 ml

1 tsp = 5 ml

1 cup = 300 ml

To be grinded:

  • Small onions / छोटा प्याज / சிறிய வெங்காயம் (medium size) – 25 (chopped)
  • Garlic cloves / लहसुन / பூண்டு பற்கள் (medium size) – 25
  • Cashewnuts / काजू / முந்திரி பருப்பு – 10
  • Ginger / अदरक / இஞ்சி – 1 ½ inch
  • Fennel seeds / saunf / सौंफ के बीज / சோம்பு – 2 tsp
  • Cardamom / इलायची / ஏலக்காய் – 8
  • Poppy seeds / Khus khus / खसखस / கசகசா – ½ tsp
  • Cloves / लौंग / கிராம்பு – 12
  • Water / पानी / தண்ணீர் – 150 ml

For preparing salna:

  • Cooking oil (vegetable oil) / खाना पकाने का तेल / சமையல் எண்ணெய் – 3 tbsp
  • Cumin seeds / जीरा / சீரகம்– ¾ tsp
  • Bay leaves / तेज पत्ता / பிரியாணி இலை – 3
  • Cinnamon / दालचीनी / இலவங்கப்பட்டை– 2 ( each of 2 inch)
  • Green chillies / हरी मिर्च / பச்சை மிளகாய் (medium size) – 2 (slit) (as required)
  • Onions / प्याज / வெங்காயம் (medium size) – 4 (finely chopped)
  • Tomatoes/ टमाटर / தக்காளி (medium size) – 2 (finely chopped)
  • Garam masala powder / गरम मसाला पाउडर / கரம் மசாலா பொடி – 1 tsp
  • Turmeric powder / हल्दी पाउडर / மஞ்சள் தூள்– ¾ tsp
  • Coriander powder / धनिया पाउडर / மல்லி தூள் – ¾ tsp
  • Red chilli powder / लाल मिर्च पाउडर / சிவப்பு மிளகாய் தூள் – ½ tsp
  • Water / पानी / தண்ணீர் – 300 ml + 225 ml
  • Potatoes / आलू / உருளைக்கிழங்கு (medium size)– 1
  • Carrot / गाजर / கேரட் (medium size) – 1 (chopped)
  • Green peas / हरी मटर / பச்சை பட்டாணி – ¼ cup (1 cup = 300 ml)
  • Beans / फलियां / பீன்ஸ் – 4 (chopped)
  • Salt / नमक / உப்பு – required
  • Coconut milk / नारियल का दूध / தேங்காய் பால் – 150 ml
  • Coriander leaves / धनिये के पत्ते / கொத்துமல்லி தழை – few (for garnishing)
  1. Grind the small onions, garlic cloves, Cashewnuts, ginger, fennel seeds, cardamom, poppy seeds, cloves and water (150 ml) to a paste. Ground paste is ready.
  2. Sauté the cumin seeds, green chillies, bay leaves and cinnamon in cooking oil for 30 seconds at medium flame.
  3. Add onions to it and sauté until onions become pink and transparent.
  4. Add tomatoes and cook until it becomes soft (3 minutes at medium flame).
  5. Add the ground paste, garam masala powder, turmeric powder, coriander powder and red chilli powder to it and mix it well.
  6. Add water (300 ml) to it and mix it well. Cook covered until froth appears (3 minutes at low medium flame).
  7. Add potatoes, carrot, beans, green peas, salt (required) and water (225 ml) to it. Mix it well and cook covered (until the vegetables cooked well and bubble appears ,14 minutes at low medium flame).
  8. Add coconut milk to it and close with a lid for 2 minutes at low medium flame (please don’t close it with lid more than 2 minutes). Turn off the flame.
  9. Garnish with coriander leaves. Serve hot. You may also like Veg kurma hotel style .
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