Vegetarian Salna | Zero Oil Recipe

RoadsideStyleSalna

Yesterday I posted the Parotta recipe and today of course it’s going to be the side dish for that. You might have guessed it already; yeah it’s the salna – the vegetarian Salna. The highlight of this recipe is that it’s a zero oil recipe and I got this recipe from our chef friend Srini who in turn got it from a Street Side stall during his food exploration. It’s the street side food or as we call it in Tamil Thalluvandi (தள்ளுவண்டி) style Salna. Usually the Thalluvandi style salna is thin in consistency.

ThalluvandiStyleSalna

Before getting into the recipe, I would like to thank Srini for sharing this wonderful recipe with me. For the vegetarian salna I didn’t add any veggies (It’s not vegetable salna ;-) ) but just went with Soya Chunks so as to mimic the meat version. But you can add veggies of your choice but don’t overload the gravy with the veggies. You can also add cabbage stem while boiling the water to get more flavor. Discard the stem later. Usually we start these gravies with frying onions in oil. But this starts with boiling the water with dry masala ingredients. Interesting huh? When Srini shared the recipe I was amazed with the procedure and I know him very well and went ahead with the same procedure. Oh man..  It tasted super awesome.
Salna

Apart from soya chunks the other ingredient that I added was this dagad phool or kalpaasi. I just added ¼ tsp of it. It is optional but just the ½ tsp of it gives you additional flavor and it takes the recipe to the next level. If you have the dry flower just grind it along with the coconut if not add it to the gravy. Here is how it looks,

Kalpassi DagadPhool

Here is the zero oil Thalluvandi style salna recipe,

Ingredients:

Ingredients

  • Water – 3 cups + 1 cup
  • Elaichi – 2
  • Cloves – 2
  • Cinnamon – 3 inch stick
  • Bay leaf – 1
  • Garlic – 7 cloves
  • Saunf – 1 tbsp
  • Shallots – 5
  • Half of medium sized onion
  • Tomatoes – 3
  • Slit green chillies – 2
  • Kal paasi or Dagad Phool powder – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Salt – 2 tsp
  • Red chilly powder – 2 tsps
  • Cilantro – handful
  • Grated Coconut – half cup
  • Besan – 1 tbsp (required only if you want thick consistency)

Steps:

  • Boil 3 cups of water in a heavy bottomed vessel.
  • Meanwhile grind coconut, shallots, garlic and saunf coarsely by adding ½ cup of water and set aside.
  • Soak the soya chunks in water.Chop the half of medium sized onion, tomatoes.
  • Once the water starts to boil add the cinnamon stick, peppers, bay leaf, cloves, and Elaichi.

Salna1

  • Let it simmer for 5 to 7 minutes. Once the water changes its color add the chopped onions, tomatoes and slit green chillies.

Salna2

  • Add the  salt, turmeric powder and dagad phool powder.
  • Let it simmer for 20 minutes. Using a potato masher or ladle mash the ingredients nicely.
  • Now add red chilly powder,ground masala and the soya chunks and let it simmer for 15 more minutes.

Salna4

  • If you feel the salna is very thin, mix 1 tbsp of besan with ½ cup of water and add it to the salna and simmer it for 5 minutes.

Salna3

  • Garnish with cilantro and serve hot with Parotta.

VegetarianSalna

Vegetarian Salna
A flavorful side for South Indian Style Parotta. This street side recipe doesn't use any oil but loaded with spices and with fresh ground masala.
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
  1. Water - 3 cups + 1 cup
  2. Elaichi - 2
  3. Cloves - 2
  4. Cinnamon - 3 inch stick
  5. Bay leaf - 1
  6. Garlic - 7 cloves
  7. Saunf – 1 tbsp
  8. Shallots - 5
  9. Half of medium sized onion
  10. Tomatoes - 3
  11. Slit green chillies - 2
  12. Kal paasi or Dagad Phool powder - 1 tsp
  13. Turmeric powder - 1/2 tsp
  14. Salt – 2 tsp
  15. Red chilly powder - 2 tsps
  16. Cilantro - handful
  17. Grated Coconut - half cup
  18. Besan – 1 tbsp (required only if you want thick consistency)
Instructions
  1. Boil 3 cups of water in a heavy bottomed vessel.
  2. Meanwhile grind coconut, shallots, garlic and saunf coarsely by adding ½ cup of water and set aside.
  3. Soak the soya chunks in water.
  4. Chop the half of medium sized onion, tomatoes.
  5. Once the water starts to boil add the cinnamon stick, peppers, bay leaf, cloves, and Elaichi.
  6. Let it simmer for 5 to 7 minutes. Once the water changes its color add the chopped onions, tomatoes and slit green chillies.
  7. Add the red chilly powder, salt, turmeric powder and dagad phool powder.
  8. Let it simmer for 20 minutes. Using a potato masher or ladle mash the ingredients nicely.
  9. Now add ground masala and the soya chunks and let it simmer for 15 more minutes.
  10. If you feel the salna is very thin, mix 1 tbsp of besan with ½ cup of water and add it to the salna and simmer it for 5 minutes.
  11. Garnish with cilantro and serve hot with Parotta.
Notes
  1. Dagad Phool is completely optional
  2. You can add veggies like carrots, peas, potatoes instead of soya chunks.
  3. Adjust water quantity according to you consistency preference.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

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