Vegetable Salna

Vegetable Salna is a madurai style dish which is generally served with Parota , Idiyappam or Chettinad Appam .

Medium in difficulty , yummy in taste and wowwie!! to look :D.

Pre Requisites

Boil the chopped vegetables in boiling water , I used 1 carrot , 8 french beans , 2 medium sized potatoes and about a handful of green peas. I’ve also added paneer for garnishing , but that is optional. If you have cauliflower you can add that too. Once the vegetables are cooked , strain it in a colander and keep it aside.


  • Cuisine: south indian
  • Yield: 7 serving
  • Course or type: side dish
  • Preparation Time: 15
  • Difficulty: medium
  • Cooking Time: 20


2 cups Boiled vegetables
2 cups water
3 tbsps oil
1 tsp fennel / saunf
3 green chillies
mint / pudhina
1/4 tsp turmeric powder
1 tbsp red chilly powder
2 tbsps coriander – cumin powder
For roasting and grinding
3 tbsps oil
3 cardamom
1/2 inch cinnamon
3 cloves
1 star anise
1 bay leaf
1 tbsp fennel / saunf
1 tbsp cumin / jeera
1 tbsp Poppy seeds
3 chopped Tomato
2 chopped onion
1/2 tsp ginger garlic paste
1/4 cup coconut


  1. Make the above mentioned pre-requisite ready. It’ll take about 10-12 minutes for the vegetables to cook.
  2. Take a kadaai , keep it on medium heat. Add 3 tbsps of oil and add all the ingredients given under “Roasting and grinding”. Add them in the above mentioned order only.
  3. Saute them until aromatic or until the tomato turns soft and mushy. It should leave oil in the sides.
  4. Transfer this to a blender jar and grind it to a smooth paste without adding water.
  5. In the same kadaai , on medium heat , add 3 tbsps of oil , crackle fennel seeds and add green chillies and pudhina and saute them for few seconds.
  6. Add the cooked vegetables to this and saute.
  7. Now add turmeric , red chilly powder , coriander-cumin powder and mix.
  8. Now add the prepared paste to this and pour in 2 cups of water. Add required amount of salt and mix.
  9. Close this with a lid and allow it to cook in medium heat for about 7 minutes.
  10. Remove the lid and garnish it with some paneer and finely chopped coriander leaves.
  11. Take it off the heat and serve it hot.


While roasting the ingredients for the paste , add the coconut at the end and switch off the heat and then mix it. Over cooking the coconut will not give a desirable taste.


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