Empty Salna is a thin, flavourful South Indian curry made without meat or vegetables. It is a popular side dish served with parotta, chapati, idli, dosa, or even plain rice. Known for its rich aroma and light texture, this gravy originates from Tamil Nadu roadside parotta stalls, where it is loved for its affordability and taste.
Why is it Called “Empty” Salna?
Unlike traditional salna, this version doesn’t include meat or chunks of vegetables—hence the name “empty.” However, it is far from plain. The curry is loaded with spices, coconut paste, and herbs that make it flavourful and aromatic, even without any main ingredient.
Key Ingredients
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Onion & Tomato Base – forms the body of the gravy
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Coconut & Fennel Seeds – add richness and a natural sweetness
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Whole Spices – cinnamon, cloves, cardamom for aroma
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Ginger-Garlic Paste – enhances the flavour
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Coriander & Mint Leaves – for freshness
How is Empty Salna Served?
Traditionally, salna is ladled generously over hot, flaky parottas. The parotta soaks up the thin gravy, making every bite delicious. It also pairs well with idli, dosa, plain rice, Aappam or chapati, making it a versatile South Indian side dish.
Why People Love Empty Salna
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Light on the stomach, yet tasty
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Easy to prepare with basic pantry ingredients
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A budget-friendly alternative
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Perfect comfort food when paired with parotta
Street Food Favourite
Empty Salna has become a signature dish of Tamil Nadu parotta kadais (roadside stalls). Even today, many food lovers visit these stalls just to relish the simple combination of parotta with salna, proving that you don’t always need vegetables to make a dish irresistible. It pairs well with Aappam too.
Empty Salna
Equipment
- 1 Mixie
- 1 Pressure cooker
Ingredients
- 2 no Onion
- 2 no Tomato
- 2 tbsp Ginger Garlic paste
- 3 no Green Chilli
- 1 handful Mint leaves
- 1/2 handful Coriander
- few Curry leaves
- 1.5 litre Water
To grind
- 1/4 Coconut
- 1 tbsp Fennel seeds
- 1 tbsp Poppy seeds
- 1 handful Cashew
Masala powder
- 1 tbsp Coriander powder
- 1/2 tsp Turmeric powder
- 1 tsp Garam masala
- 1.5 tsp Kashmiri Chilli powder
- As req Salt
To temper
- 1 tbsp Oil
- 2 no Cinnamon
- 4 no Cloves
- 2 no Bay leaf
- 4 no Cardamom
Instructions
- Grind the ingredients listed under “Grind” with a little water to make a smooth paste. Set aside.
- Slice onions, tomatoes, and green chilies lengthwise and keep them ready.
- Heat oil in a pan. Add bay leaf, cloves, cardamom, and cinnamon. Sauté until aromatic.
- Add sliced onions and fry until soft.
- Continue sautéing until the onions caramelize and turn golden brown.
- Add mint leaves and coriander leaves. Stir for a couple of minutes.
- Add ginger-garlic paste and stir well.
- Add sliced tomatoes and mix well with the other ingredients.
- Sprinkle in the masala powder, add some water, and cook for about 10 minutes until onions and tomatoes become soft.
- The Onion tomato mixture has become soft.
- Add the ground masala paste with more water. Boil for 5 minutes.
- In a small bowl, mix besan flour with water to make a smooth slurry. Add it to the salna.
- Simmer on low flame for 20 minutes until the salna thickens slightly and develops its authentic flavour.
- Serve with Parotta or Aappam or Idiyappam or Dosai.
Notes
- Keep the gravy thin and soupy – that’s the authentic salna style.
- Always sauté onions until golden before adding tomatoes for deeper flavour.
- Use freshly ground coconut paste instead of store-bought for best results.
- Don’t skip mint and coriander leaves – they give the signature street-style aroma.
- Add the besan slurry slowly, stirring well to avoid lumps.
- If the gravy tastes raw, simmer longer on low flame – slow cooking enhances flavour.
- Rest the salna for 10–15 minutes after cooking; it tastes even better once flavours settle.
INSTRUCTIONS
-
Grind the ingredients listed under “Grind” with a little water to make a smooth paste. Set aside.
-
Slice onions, tomatoes, and green chilies lengthwise and keep them ready.
-
Heat oil in a pan. Add bay leaf, cloves, cardamom, and cinnamon. Sauté until aromatic.
-
Add sliced onions and fry until soft.
-
Continue sautéing until the onions caramelize and turn golden brown.
-
Add mint leaves and coriander leaves. Stir for a couple of minutes.
- Add ginger-garlic paste and stir well.
-
Add sliced tomatoes and mix well with the other ingredients.
-
Sprinkle in the masala powder, add some water, and cook for about 10 minutes until onions and tomatoes become soft.
- The Onion tomato mixture has become soft.
-
Add the ground masala paste with more water. Boil for 5 minutes.
-
In a small bowl, mix besan flour with water to make a smooth slurry. Add it to the salna.
-
Simmer on low flame for 20 minutes until the salna thickens slightly and develops its authentic flavour.
- Serve with Parotta or Aappam or Idiyappam or Dosai.
Notes
-
Keep the gravy thin and soupy – that’s the authentic salna style.
-
Always sauté onions until golden before adding tomatoes for deeper flavour.
-
Use freshly ground coconut paste instead of store-bought for best results.
-
Don’t skip mint and coriander leaves – they give the signature street-style aroma.
-
Add the besan slurry slowly, stirring well to avoid lumps.
-
If the gravy tastes raw, simmer longer on low flame – slow cooking enhances flavour.
-
Rest the salna for 10–15 minutes after cooking; it tastes even better once flavours settle.
