Empty Salna | Plain Salna
Learn how to make the most flavorful Empty Salna recipe with step by step pictures. Empty Salna – Plain Salna goes really well with Parotta, Biriyani, Chapati or even Dosa.
Side Dishes, Side Dishes for Roti
1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml
For Salna Masala –
For Empty Salna –
Finely Chopped Onions
Finely Chopped Mint Leaves
Finely Chopped Coriander Leaves
Dried Bay Leaf
” Cinnamon Piece
Red Chilli Powder
Garam Masala Powder
Fresh Curry Leaves
Salt as needed
Water as needed
To prepare the salna masala –
In a pan, heat oil. Add fennel seeds, coriander seeds, cut green chillies and garlic cloves. Fry for a few seconds.
Next add roughly chopped onions and tomatoes. Fry for a couple of minutes.
Keep it covered and cook on low flame for 6-7 mins. Remove from heat once the onions & tomatoes are soft. Add fried gram, poppy seeds, chopped coconut.
Once cooled down, grind into a smooth paste by adding water as needed. Set aside.
To make Empty Salna –
In the same pan, heat oil. Add bay leaf, cinnamon stick, cardamom and cloves. Fry for a few secs and then add curry leaves.
Add finely chopped onions and fry until translucent.
Now add the prepared masala paste. Add 1 to 1.5 cups of water as needed. Cook for 4-5 mins on low flame.
Next add spice powders – red chilli powder, garam masala powders powder and turmeric powder. Cook for a couple of minutes.
Add salt as needed and chopped mint & coriander leaves.
Let the gravy come to a slow boil for about 10-12 mins. If needed, add more water to make it runny.
As oil floats on top, remove from heat.
Serve hot with Parotta or any
or Idli or Dosa or
or or Biryani or Pulao.
Empty Salna | Plain Salna https://cookingfromheart.com/empty-salna/ October 20, 2020