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veg salna served in gray casserole placed on yellow towel
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5 from 2 votes

Vegetarian Salna | Soya Chunks Salna | Zero Oil Recipe

A delicious salna/gravy with soya chunks popularly known as veg salna that pairs well with parotta, biryani, and roti.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Entree
Cuisine: South Indian, Tamil Nadu
Keyword: soya chunks salna, veg salna
Servings: 6
Calories: 108kcal
Author: Srividhya G

Equipment

  • Saucepan or kadai
  • Mixer jar or coffee grinder

Ingredients

Measurement Details: 1 cup=240ml; 1tsp=5ml; 1tbsp=15ml

To grind-

  • 1 tbsp fennel seeds
  • ½ cup coconut grated
  • 5 shallots peeled
  • 2 garlic cloves
  • 1 cup water

For the Salna-

  • ½ cup soy chunks
  • 3 cups water
  • 2 green cardamom
  • 2 cloves
  • 2- inch cinnamon piece/stick
  • 1 bay leaf
  • 1 tsp peppercorns
  • ¾ cup onion chopped
  • 1 cup tomato puree or 3 medium-sized Roma tomatoes chopped
  • 5 garlic cloves
  • 2 green chilies slit into two
  • ½ tsp Blackstone flower powder
  • ¼ tsp turmeric powder
  • 2 tsp salt
  • 1.5 tsp red chili powder heaped, or to taste

Instructions

Prep-work:

  • Rinse the soy chunks and soak in water for 20 to 30 minutes. I usually soak it when I start to prepare the gravy and let it sit till I need it.
  • Grind the coconut, shallots, garlic, and fennel seeds by adding ½ cup of water and set aside. Rinse the mixer jar with ½ more cup of water and reserve it.

How to make soy chunks salna-

  • Bring 3 cups of water to boil in a heavy-bottomed saucepan or kadai.
  • When the water starts to boil, add the green cardamom, cloves, cinnamon, bay leaf, and peppercorns. Let it simmer for 5 to 7 minutes. Once the water changes its color, add the chopped onions, 5 cloves of garlic, tomato puree, and slit green chilies.
  • Add the Blackstone flower powder, salt, red chili powder, and turmeric powder. Mix well
  • Let it simmer for 15 minutes over medium-low heat. After 15 minutes, mash the onion and garlic using a potato masher or using the back of the spoon/ladle.
  • At this stage, add the ground coconut paste and ½ cup of reserve water. Mix well.
  • Let the gravy simmer for 5 to 7 minutes.
  • Now drain the soy chunks, squeeze the water as much as possible, and add it to the gravy.
  • Let the gravy simmer for 5 to 7 more minutes. If needed, add more water and simmer.
  • Garnish with cilantro and serve hot with parotta or biryani.

Notes

  • Adjust the salt and spices according to your preference.
  • Instead of shallots, you can use 3 tbsps of chopped onion while making the coconut paste.
  • This recipe is all about slow-simmering, patiently slow cook the gravy over medium-low heat for a fantastic flavor.
  • If you feel the salna is very thin, mix 1 tbsp of besan with ½ cup of water and add it to the salna and simmer it for 5 minutes.
  • If you are using the Blackstone flower, use a small piece while grinding the masala.
  • I used my homemade tomato puree for this recipe. But you can use finely chopped tomatoes. In that case, cook for 20 minutes.
  • Adjust the water according to your consistency preference.

Nutrition

Calories: 108kcal | Carbohydrates: 17g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Sodium: 864mg | Potassium: 371mg | Fiber: 5g | Sugar: 7g | Vitamin A: 423IU | Vitamin C: 11mg | Calcium: 78mg | Iron: 3mg