Chicken Salna Recipe: Madurai Style Salna for Parotta and Dosa

What Is Chicken Salna?

Salna is a gravy or curry of slightly thin consistency, brightly hued and spicy too. The cornucopia of flavours from the spices in salna makes this humble salna a delicacy on its own.

The beauty of this recipe is that it tastes great even without any meat or vegetable in it, as a plain salna or empty salna. Or if you are in a literal mood for a treat, go ahead and add chicken or mutton, or for a vegetarian version add mushrooms.

History and Origin

Parotta and salna is an ultimate match made in heaven!!! Though it can sound too enthusiastic, at the least it is a match made in Madurai, as it is for the people of Tamil Nadu. But parotta and salna knotted their combination in Ceylon alias Sri Lanka.

The traces of Sri Lankan origin are clearly visible when it comes to Madurai parotta. But the culinary specialists of Madurai have gone to the next level of innovating parotta varieties like Poricha Parotta, Coin Parotta, Madakku Parotta, Veechu Parotta and Bun Parotta, and so on.

This parotta all the way travelled to Malaysia (not sure whether it is from Sri Lankan or Tamil Nadu influence) and it is called by the name of Roti Canai. Needless to mention, the local Mamak shops serve it along with salna.

And the renditions of roti/parotta you could see in Malaysia will surely override the numbers available in Madurai.

While talking about one particular roti, Roti Banjir or the flooded roti, shreds of parotta are served with a copious serving of salna. Literally, salna would be flooded over the parotta.

My Nostalgia and Memory

Parotta without salna is totally an incomplete meal or a feel. I was in a quest for a perfect salna recipe which needed to suit our taste buds.

And after a long search and quite a number of trial and errors (not literally errors, but they didn't appease our senses as a true salna), I finally found one which perfectly tasted as we wanted, and it is this recipe.

If Keralites are addicted to parotta and beef, then Tamilians are ardent fans of this inseparable pair, parotta and salna. In my opinion, this salna is one gravy taken for granted or considered "not so special", but at the same time we cannot forgo it either.

Maybe the reason behind it is that it comes along with parotta, and we still do order various side dishes to wash off the parottas. Leaving aside this unsophisticated salna.

I have heard a few anecdotes saying that there are Coimbatoreans who love to gulp down a few cups of Shree Annapoorna Gowrishankar Sambar (my husband's maternal grandfather was one person), for the love of it.

Then there is nothing exaggerated if die-hard fans of Madurai gobble up jugs of salna. So is the love for certain food items. பாசக்கார புள்ளைங்க!!!

Why You Will Love This Recipe

• Wonderful even without meat: The spice paste carries so much flavour that a plain, empty salna is a treat on its own.
• One recipe, many versions: Add chicken, mutton or mushrooms, or leave them out, and it still works.
• Silky body from the paste: Shallots, coconut, poppy seeds and roasted gram dal thicken and enrich the gravy naturally.
• Goes with everything: Parotta, kari dosai, chapati, dosa, idli and idiyappam all welcome a ladle of it.

Recipe Overview

• Cuisine: Madurai (Tamil Nadu), with Sri Lankan influence
• Recipe Type: Side Dish, Gravy for Parotta
• Spice Level: Medium to High
• Yields: One pot of salna
• Servings: 3 to 4 Portions
• Difficulty: Medium
• Author: SM @ Essence of Life - Food

Time Estimate

• Preparation Time: 15 to 20 Minutes
• Cooking Time: 30 to 45 Minutes
• Total Time: 45 to 65 Minutes

How to Cook Chicken Salna: Step-by-Step Guide

Ingredient List

For the Salna Masala Base (To Sauté)

• 2 tbsp Oil
• 1½ tsp Fennel Seeds
• 1 inch Cinnamon Stick
• 1 Star Anise (flower)
• 2 Cloves
• 10 to 12 Shallots
• 1 tsp Poppy Seeds (Khus Khus)
• ½ cup Grated Coconut

Add-ons to Grind

• 1 Green Chilli
• 1 inch Ginger
• 5 to 6 Garlic Cloves
• 1 tbsp Roasted Gram Dal (Pottukadalai)

For the Chicken Salna

• 3 tbsp Oil
• 1 small piece Cinnamon
• 1 tsp Fennel Seeds
• 2 sprigs Curry Leaves
• 500 g Chicken (cut into medium sized pieces)
• 1 Onion (finely chopped)
• 2 Tomatoes (finely chopped)
• Salt, to taste
• 1 handful Mint Leaves
• 1 handful Coriander Leaves
• ¼ tsp Turmeric Powder
• 1¼ tsp Red Chilli Powder
• 1 tsp Coriander Powder
• ¼ tsp Cumin Powder (dry roasted and freshly ground from cumin seeds)
• 1 tsp Garam Masala Powder
• 1 tsp Mutton Masala or Curry Masala Powder

Method: Detailed Cooking Instructions

Step 1: Sauté the Spices, Shallots and Coconut

1. Heat 2 tbsp oil in a pan, reduce the flame to low and add the fennel seeds, cinnamon, star anise and cloves in that order.
2. Add the shallots and poppy seeds. Sauté until the shallots turn translucent.
3. Add the grated coconut and fry on a low flame until the coconut turns slightly dry. The colour shouldn't change.
4. Switch off the flame and allow the ingredients to cool down.

Pro Tip: Keep the flame low and the coconut pale. A salna that stays brightly hued starts with coconut that has not browned.

Step 2: Grind the Salna Masala Paste

1. Once cooled, add the green chilli, ginger, garlic and roasted gram dal to the sautéed ingredients.
2. Grind it into a fine paste and keep it aside.

Pro Tip: You can substitute the roasted gram dal with cashew nuts. Use about 8 to 10 cashews.

Step 3: Sear the Chicken and Build the Base

1. Clean, wash and cut the chicken into medium sized pieces. Allow it to drain in a colander.
2. Dry roast the cumin seeds, grind them into a fine powder and keep the powder aside.
3. Heat 3 tbsp oil in a pan and splutter the cinnamon, fennel seeds and curry leaves.
4. Immediately add the chicken pieces and sear until they turn white and the water is totally absorbed.
5. Add the finely chopped onion and sauté on a low flame until translucent.
6. Next, add the finely chopped tomatoes and sauté until soft and cooked.
7. Sprinkle a dash of salt and give a quick stir.

Pro Tip: Let the chicken absorb all its water before the onion goes in. Searing, not stewing, keeps the flavour clean.

Step 4: Spice and Cook the Chicken

1. Add the finely chopped mint and coriander leaves.
2. Add the turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala powder and mutton masala powder.
3. Fry this on a low flame until the raw flavour goes.
4. Sprinkle some water and cook on a low flame until the oil separates from the mix.
5. Cover and cook until the chicken pieces turn soft and tender. Adjust the amount of water as required.

Pro Tip: Mint and coriander leaves give salna a wonderful flavour and aroma, so add as much as you desire.

Step 5: Add the Masala Paste and Simmer the Salna

1. Pour in the ground salna masala paste and mix well.
2. Pour in some water and adjust the consistency.
3. Boil the salna on a very low flame until the raw flavour goes and it reaches the desired consistency.
4. Switch off the flame and garnish with finely chopped coriander leaves.
5. Serve with parotta, chapati, dosa, idli or idiyappam. It is one of the best combinations with parotta and kari dosai.

Pro Tip: Salna should stay slightly thin and pourable. Keep a little hot water at hand to loosen it just before serving.

Pro Tips and Notes

• Empty or plain salna: Skip the chicken and follow the same recipe.
• Mutton salna: Slightly increase the amount of spices.
• Vegetarian salna: Prepare the same recipe with mushrooms.
• Cashew swap: Roasted gram dal can be replaced with cashew nuts.
• Fresh herbs: Mint and coriander leaves give salna its lovely flavour and aroma, so add as you desire.

Serving Suggestions

Ladle it over flaky Malabar parotta, or serve it alongside kari dosai, chapati, dosa, idli and idiyappam. For a Roti Banjir moment, shred the parotta and let the salna flood it.

Storage Suggestions

• Refrigeration: Cool the salna and refrigerate it within 2 hours of cooking. Store it in a clean airtight container and use it within 3 to 4 days.
• Freezing and Thawing: Salna freezes well for about 2 months. Freeze it in small portions in airtight, freezer safe containers, leaving a little space at the top. Thaw overnight in the refrigerator and use within 3 to 4 days of thawing.
• Reheating: On the stovetop, bring the salna to a rolling boil, stirring well. In the microwave, cover it and heat, stirring halfway, until steaming hot all the way through (165°F or 74°C). Reheat only the portion you need, and only once. If the gravy has thickened or the coconut paste has separated, loosen it with a splash of hot water.

FAQ

What is salna?
Salna is a gravy or curry of slightly thin consistency, brightly hued and spicy, served as the classic partner of parotta in Tamil Nadu. It can be made plain (empty salna) or with chicken, mutton or mushrooms.

Can I make salna without chicken?
Yes. Skip the chicken and follow the same recipe for an empty salna or plain salna. The spice paste carries plenty of flavour on its own.

How do I make mutton salna?
Follow the same recipe with mutton in place of chicken and slightly increase the amount of spices. Cook until the mutton turns soft and tender.

Can I make a vegetarian salna?
Yes. Prepare the same recipe with mushrooms for a vegetarian salna, or leave out the chicken entirely for a plain salna.

Can I use cashew nuts instead of roasted gram dal?
Yes. Use about 8 to 10 cashew nuts in place of the roasted gram dal (pottukadalai) when grinding the masala paste.

What can I serve with chicken salna?
Chicken salna pairs best with parotta and kari dosai. It also goes well with chapati, dosa, idli and idiyappam.

Is chicken salna gluten free and dairy free?
As written, the recipe uses no wheat and no dairy, so it is gluten free and dairy free. Check the label of your masala powders, and use halal chicken if you follow a halal diet.

Is chicken salna kid friendly?
The spice level is medium to high, so for young children reduce the red chilli powder and the green chilli. The coconut and shallot paste keeps the gravy mellow and full of flavour.

How long does chicken salna last in the fridge?
Chicken salna keeps for 3 to 4 days in an airtight container in the refrigerator. Refrigerate it within 2 hours of cooking.

Can I freeze chicken salna?
Yes. Chicken salna freezes well for about 2 months. Thaw it overnight in the refrigerator and reheat until it comes to a rolling boil.

Recipes You Might Like From My Blog

• Kothu Parotta Recipe: Shredded parotta tossed on the griddle, begging for a ladle of this salna.
• Kizhi Parotta: Parotta, kothu and salna wrapped in a banana leaf parcel.
• Madurai Style Mutton Kothu Kari Masala: The meaty topping for kari dosai, served with salna.

Where the Ladle Meets the Layers

Somewhere in Madurai tonight, a ladle is tipping a river of salna over torn parotta, and the whole street is holding its breath. Bring that hush to your own kitchen.

Let the shallots, coconut and the fennel play with flavours, and let this humble gravy do what it has always done, turn a plain plate into a homecoming. When the pot is empty, wander back through my Madurai kitchen for the next spoonful of Tamil Nadu.