In Tamil Nadu, salna is one of the best side dish for parotta that is served in roadside hotels. Parotta salna is a popular street side hotel food in  Madurai, Dindigul, Salem and Chennai. Plain salna is also popularly known as empty salna. Empty salna is nothing but plain tomato based masala gravy without vegetables. Its a vegetarian salna recipe. Its so flavorful and tastes great not only with parotta but also with idli, dosa, chapathi and idiyappam. You can use this salna for making kothu parotta.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serving Size : 4 people

Ingredients	quantity
Cooking Oil	3 tbsp
Cinnamon	1 inch
Cardamom	1
Cloves	2
Black stone flower / Kalpasi	1
Bay leaf	1
Onion	1 big ( 200 grams)
Ginger garlic paste	1 tbsp
Green Chilli	1
Coriander leaves
Tomato	2
Turmeric powder	1/4 tsp
Cumin powder	1/2 tsp
Garam masala powder	1/2 tsp
Red chilli powder	1 to 1 1/2 tsp (adjust according to the spice level)
Coriander powder	1 to 1 1/2 tbsp
Salt to taste
Water	as required
To grind:
Grated Coconut	1/2 cup
Cashew nuts	5
Fennel Seeds	1/2 tsp
Khus Khus/ poppy seeds	1 tsp

Method:

• Chop onion, tomato, green chilli.

• Heat oil in a pressure cooker. Temper the whole garam masala.

• Add finely chopped onion and saute well.

• Add ginger garlic paste and curry leaves.

• Saute till raw smell goes off. Lastly add chopped tomato and cook till mushy.

• Add required salt, turmeric powder, red chilli powder, coriander powder and garam masala powder.

• Mix well for a minute. Lastly add the ground coconut paste.

• Add sufficient water and pressure cook in low flame for 1 – 2 whistles.

• Remove the cooker lid after the steam is released.

• Garnish with some chopped coriander leaves.

• Flavorful salna is ready to serve with parotta, idiyappam, dosa and idli.

Enjoy!!!