Empty Salna Recipe | Pepper Chicken Salna | Side dish for Parotta, Chapati and dosa

Salna or chalna is a excellent combination for parotta. Since we have not added any vegetables or meat in this, we call it empty salna. The nice thing about this is, you could also serve this salna with wide variety of recipes like chapati, dosa and idly. It tastes awesome when made with freshly ground black pepper. This is kutralam border kadai style salna and not the normal roadside hotel salna. Perfect for thattukada style of food, if you are into that kind of thing. To serve cut the parotta into small pieces, pour the salna and leave it for 5 mins. This is how parotta's are usually had in southern part of tamilnadu. The parotta takes up all the flavors of the salna and makes it even more delicious.

Even though dosa also goes well this, I think chapti or parotta is the best. Try this and let me know how it turned out for you.

Empty Salna Recipe

Ingredients:

Big Onion - 1

Tomato - 1, small

Green chilli - 2

Cloves - 2

Cardamom - 1

Bay leaf - 1

Salt - to taste

Curry leaves - 2 sprig

Coriander leaves - to garnish

Oil - 1 tblspn

To roast and grind:

Big onion - 1

Tomato - 1

Cinnamon - 1 stick

Ginger - 1 inch piece

Garlic - 4 cloves

Cashews - 5

Black pepper - 2 tsp

Fennel seeds - 1 tblspn

Cumin seeds - 1 tsp

Coriander powder - 2 tsp

Chilli powder - 1/2 tsp

Turmeric - 1/4 tsp

Grated coconut - 3/4 cup

Curry Leaves - a sprig

Oil - 1 tblspn

Method:

Chop tomatoes and onion into keep aside.

In a pan, heat little oil. Add cinnamon, fennel seeds, cumin seeds, black pepper and wait till it crackles. Add in cashews and fry for a min.

Now, add the chopped onion and curry leaves. Once onion becomes translucent, add the chopped tomatoes and fry till it turns little soft.

Then, add coriander powder, chilli powder, turmeric and sauté for 30 seconds.

Add in grated coconut and fry for 2 mins. Cool them a bit and grind into a smooth paste adding little water.

Heat oil in a kadai, add cloves, cardamom, bay leaf. Add in slit green chillies and onion. When onion becomes soft, add chopped tomato.

When tomato turns mushy, add the ground paste, curry leaves, salt and add enough water. Cover with a lid and cook until oil separates. Garnish with coriander leaves.

Serve with parota, chapati.

Note:

• Black pepper gives an excellent taste to this Salna. So I have added less chilli powder. If you want more spiciness, add freshly ground pepper instead of chilli powder.
• Do not forget to add curry leaves
• If you are making for two, reduce the amount of onion and tomatoes 

Pictorial:

Keep all your ingredients to grind

Here is the ingredients to prepare gravy

Heat oil, add cumin, fennel seeds and cinnamon stick

Saute a bit and when cumin starts to crackle, add ginger, garlic and cashew

After few seconds, add onion and pepper

When onion becomes soft, add in chopped tomatoes and saute until it turns mushy

Now, add the coriander powder, turmeric and chilli powder. Saute for 30 seconds

Then add the grated coconut and stir for 2 mins

Cool down a bit before grinding

Take the sauteed ingredients in a blender and blend them into a smooth paste adding little water

Now, start making gravy by heating oil. Add cloves, cardamom and bay leaf

Add the green chilli, chopped onion and stir fry till onion becomes translucent

Add in chopped tomato and saute till it becomes mushy

Its time to add the ground masala paste, salt and curry leaves

Add enough water and check for salt

Cover with a lid and cook till oil separates on its sides

Oil is separated, switch off the flame

Empty salna is ready. Serve with chapati, parota or dosa