By Rajlakshmi
January 25, 2026
A salna is typically a spicy curry of meat or vegetables, served with a variety of South Indian dishes. The most intriguing aspect of this particular variety, though, is that the gravy is essentially "empty," meaning it has no meat or veggies yet still has a strong flavour. The gravy, made with a tomato base and whole-roasted, ground spices, has a spicy-tangy flavour that pairs well with nearly anything.
2 onions, sliced 3 large tomatoes, chopped 1.5 tablespoons ginger-garlic paste 1 bay leaf ¼ cup fresh coriander, chopped 5-6 sprigs of mint leaves 1 stick of cinnamon 2 cloves 1 star anise 1 mace flower 8-10 curry leaves 2 tablespoons sambar powder
1 tablespoon gram flour 1 teaspoon turmeric powder 1 teaspoon red chilli powder ½ teaspoon garam masala ½ cup grated coconut 6-8 cashews, soaked in warm water 2-3 tablespoons vegetable oil Salt, to taste
Prepare a smooth paste by grinding cashews and coconut with warm water; set aside.
To bloom, add whole spices after heating oil, tempering mustard seeds, and curry leaves.
Add the spice powders (except for garam masala) after softening the onions and ginger-garlic.
Add the tomatoes, salt, and herbs; simmer, covered, until the oil separates and the tomatoes are mushy.
Add the water and coconut paste, simmer for 15 to 20 minutes, whisk in the gram-flour slurry to thicken, adjust the salt, and serve hot.