Vegetarian Salna | Soya Chunks Salna | Zero Oil Recipe

A delicious salna/gravy with soya chunks popularly known as veg salna that pairs well with parotta, biryani, and roti. You can prepare this gravy without any oil and check out how to make it with detailed step-wise pictures.

What is salna

Salna (not to confuse with Hyderabadi special salan) is a famous Tamil Nadu style gravy typically served with parotta or biryani. You can also relish it with roti or chapati.

Salna is mostly meat-based, but nowadays, you can find vegetarian salna where meat is replaced with vegetables or plant-based protein like soya chunks. And my version today is with soya chunks or soy chunks. 

You can make salna without meat or veggies, and that plain version is popularly known as plain salna or empty salna. You can use broth of your choice and make it flavorful. 

Salna might not be on the menu of big restaurants, but it’s a popular streetside food. (thalluvandi (தள்ளுவண்டி) style salna) Order a parotta or biryani in the road-side food cart, and you will get a plate loaded with runny salna. And yes, that’s how the gravy should be, not too thick but runny.

My version of veg salna without any oil

The highlight of this recipe is that it’s a zero oil recipe. I got this recipe from our friend Srini, a chef and restauranter who got it from a streetside stall during his food exploration. 

As always, I modified it according to our tastebuds and also made it slightly thick. I won’t call this authentic salna, but a delicious one for sure loaded with plant-protein soy chunks. 

Usually, we start preparing the gravies by tempering or sauteing the onions in oil. But for this salna, we add all the ingredients to the boiling water and slow cook it. Interesting huh? When Srini shared the recipe, I was amazed by the procedure. I duly followed, and oh boy, slow cooking adds its own magic and intensifies the flavor for sure.

Chef Tip

When you bring the water to boil, you can add cabbage or cauliflower stems. It adds a nice flavor, and you can discard them later. Alternatively, you can use vegetable broth also.

VVK Tip

Along with other dry masala ingredients, I included some Blackstone flower or kalpaasi, as we say in Tamil. In Hindi, we call it as dagad phool. 

It is optional, but a small amount adds fantastic flavor to the recipe. You can either use the powder or the dry flower. I used the powder for this recipe. Here is how it looks,

Now without any further ado, let’s see how to make this soy chunks salna, aka veg salna

Prep-work

• Rinse the soy chunks and soak in water for 20 to 30 minutes. I usually soak it when I start to prepare the gravy and let it sit till I need it.
• Grind the coconut, shallots, garlic, and fennel seeds by adding ½ cup of water and set aside. Rinse the mixer jar with ½ more cup of water and reserve it.

How to make soy chunks salna

• Bring 3 cups of water to boil in a heavy-bottomed saucepan or kadai.
• When the water starts to boil, add the green cardamom, cloves, cinnamon, bay leaf, and peppercorns. Let it simmer for 5 to 7 minutes. 

• Once the water changes its color, add the chopped onions, 5 cloves of garlic, tomato puree, and slit green chilies. Add the Blackstone flower powder, salt, red chili powder, and turmeric powder. Mix well 

• Let it simmer for 15 minutes over medium-low heat. After 15 minutes, mash the onion and garlic using a potato masher or using the back of the spoon/ladle.
• At this stage, add the ground coconut paste and ½ cup of reserve water. Mix well. 

• Let the gravy simmer for 5 to 7 minutes. 
• Now drain the soy chunks, squeeze the water as much as possible, and add it to the gravy. 

• Let the gravy simmer for 5 to 7 more minutes. If needed, add more water and simmer. 
• Garnish with cilantro and serve hot with parotta or biryani.

Recipe Notes-

• Adjust the salt and spices according to your preference.
• Instead of shallots, you can use 3 tbsps of chopped onion while making the coconut paste. 
• This recipe is all about slow-simmering, patiently slow cook the gravy over medium-low heat for a fantastic flavor.
• 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.
• If you are using the Blackstone flower, use a small piece while grinding the masala. 
• I used my homemade tomato puree for this recipe. But you can use finely chopped tomatoes. In that case, cook for 20 minutes. 
• Adjust the water according to your consistency preference.

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More soy chunks recipes from my archives-

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5 from 2 votes

Vegetarian Salna | Soya Chunks Salna | Zero Oil Recipe

A delicious salna/gravy with soya chunks popularly known as veg salna that pairs well with parotta, biryani, and roti.

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Course: Entree

Cuisine: South Indian, Tamil Nadu

Servings: 6

Calories: 108kcal

Author: Srividhya G

Equipment

• Saucepan or kadai
• Mixer jar or coffee grinder

Ingredients

Measurement Details: 1 cup=240ml; 1tsp=5ml; 1tbsp=15ml

To grind-

• ▢ 1 tbsp fennel seeds
• ▢ ½ cup coconut grated
• ▢ 5 shallots peeled
• ▢ 2 garlic cloves
• ▢ 1 cup water

For the Salna-

• ▢ ½ cup soy chunks
• ▢ 3 cups water
• ▢ 2 green cardamom
• ▢ 2 cloves
• ▢ 2- inch cinnamon piece/stick
• ▢ 1 bay leaf
• ▢ 1 tsp peppercorns
• ▢ ¾ cup onion chopped
• ▢ 1 cup tomato puree or 3 medium-sized Roma tomatoes chopped
• ▢ 5 garlic cloves
• ▢ 2 green chilies slit into two
• ▢ ½ tsp Blackstone flower powder
• ▢ ¼ tsp turmeric powder
• ▢ 2 tsp salt
• ▢ 1.5 tsp red chili powder heaped, or to taste

Instructions

Prep-work:

• Rinse the soy chunks and soak in water for 20 to 30 minutes. I usually soak it when I start to prepare the gravy and let it sit till I need it.
• Grind the coconut, shallots, garlic, and fennel seeds by adding ½ cup of water and set aside. Rinse the mixer jar with ½ more cup of water and reserve it.

How to make soy chunks salna-

• Bring 3 cups of water to boil in a heavy-bottomed saucepan or kadai.
• When the water starts to boil, add the green cardamom, cloves, cinnamon, bay leaf, and peppercorns. Let it simmer for 5 to 7 minutes. Once the water changes its color, add the chopped onions, 5 cloves of garlic, tomato puree, and slit green chilies.
• Add the Blackstone flower powder, salt, red chili powder, and turmeric powder. Mix well
• Let it simmer for 15 minutes over medium-low heat. After 15 minutes, mash the onion and garlic using a potato masher or using the back of the spoon/ladle.
• At this stage, add the ground coconut paste and ½ cup of reserve water. Mix well.
• Let the gravy simmer for 5 to 7 minutes.
• Now drain the soy chunks, squeeze the water as much as possible, and add it to the gravy.
• Let the gravy simmer for 5 to 7 more minutes. If needed, add more water and simmer.
• Garnish with cilantro and serve hot with parotta or biryani.

Notes

• Adjust the salt and spices according to your preference.
• Instead of shallots, you can use 3 tbsps of chopped onion while making the coconut paste.
• This recipe is all about slow-simmering, patiently slow cook the gravy over medium-low heat for a fantastic flavor.
• 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.
• If you are using the Blackstone flower, use a small piece while grinding the masala.
• I used my homemade tomato puree for this recipe. But you can use finely chopped tomatoes. In that case, cook for 20 minutes.
• Adjust the water according to your consistency preference.

Nutrition

Calories: 108kcal | Carbohydrates: 17g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Sodium: 864mg | Potassium: 371mg | Fiber: 5g | Sugar: 7g | Vitamin A: 423IU | Vitamin C: 11mg | Calcium: 78mg | Iron: 3mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen

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Update Notes – Recipe updated with new step-wise pictures and recipe cards.