Go Back

Empty Salna

Niranjana Sankaranarayanan
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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, tiffin
Cuisine Indian, South Indian
Servings 4

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.
Keyword Empty Salna recipe, Empty Salna side dish, Empty salna with coconut, Parotta Salna, Salna for parotta, Tamil Nadu Empty Salna