Vegetable Salna is a popular South Indian curry that’s known for its thick, spicy gravy. My family loves this recipe because it brings together basic pantry ingredients to create something truly special. The blend of roasted spices gives it a unique depth of flavor, while the tomatoes add a lovely tanginess. It’s become my go-to recipe for busy weeknights when I want something tasty but not too complicated.
About the Recipe
This recipe is perfect for anyone who loves Indian food but might feel nervous about making it at home. The steps are straightforward, and you’ll learn some basic Indian cooking techniques along the way. The combination of roasted spices creates an amazing aroma that’ll fill your kitchen, and the end result is a restaurant-style curry that’ll impress everyone at your table.
Why You’ll Love This Recipe
– Easy to follow steps that work every time
– Uses common ingredients you might already have
– Can be made mild or spicy based on your preference
– Perfect for batch cooking and freezing
– Great for beginners learning Indian cooking
– Ready in under an hour
– Budget-friendly meal option
Vegetable Salna Parotta Salna
Cooking Tips
– Roast the spices on low heat to prevent burning
– Don’t skip the step of grinding spices fresh – it makes a big difference
– For extra richness, add a splash of coconut milk at the end
– Cut onions and tomatoes uniformly for even cooking
– Add water gradually to control the gravy thickness
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 45 minutes. Store in an airtight container in the fridge for up to 3 days. Freezes well for up to 2 months. Best served hot with fresh parotta, chapati, or rice.
Similar Recipes
- Kurma (Vegetable Korma)
- Chettinad Gravy
- Mushroom Salna
- Vegetable Kadai
Vegetable Salna (Parotta Salna)
Ingredients
- 2 Onions
- 7 to 8 Ripe Tomatoes (chopped)
- 2 tsp Ginger Garlic Paste
- Mustard Seeds (little)
- Curry Leaves (few)
- Oil (little)
- Salt as per taste
- 2 tsp Coriander Seeds
- 2 tsp Peanuts
- 2 tsp Bengal Gram Dal
- 1 tbsp White Sesame Seeds
- 6 to 8 Cloves
- 10 to 12 Dry Red Chillies
Instructions
- Heat 2 tsp oil in a pan.
- Fry the coriander seeds, peanuts, bengal gram dal, sesame seeds, cloves and red chillies, separately.
- Remove and cool.
- To the same pan, add the chopped tomatoes and saute for a minute or two.
- Combine this with the roasted ingredients and grind to a thick paste.
- Heat 2 tsp oil in an another pan.
- Fry the mustard seeds and curry leaves for 30 seconds.
- Add the ginger garlic paste and stir for 30 seconds.
- Add the onions and saute well.
- Add the ground masala and salt.
- Mix well and pour enough water.
- Allow it to simmer and bring to a gentle boil.
- Serve as a side dish with parotta or chapati.
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Frequently Asked Questions
Can I make this recipe less spicy?
Yes. just reduce the number of dry red chilies. Start with 4-5 chilies instead of 10-12, and adjust according to your taste. You can also remove the seeds from the chilies for less heat.
Q: Can I make this ahead of time?
Surely. The flavors actually improve if made a day ahead. Store in the fridge and reheat gently on the stove, adding a little water if needed to adjust consistency.
What can I substitute for bengal gram dal?
You can use yellow split peas or toor dal as substitutes. These will give a similar nutty flavor and thickness to the gravy. Just make sure to roast them well like the original recipe suggests.
