Spicy Parotta Salna - Oozing with spice

The Spicy Parotta Salna is an amazing flavor to add with a variety of main courses. Salna is a South Indian curry which is mostly served with Parotta. However, it has a spicy and rich flavor which goes with items like idiyappam, idli, appam, pulao, dosa as well as chapati. It is made with a lot of vegetables and is infused with brilliant herbs and spices. The more the veggies, the healthier it gets. Here’s how you can make Spicy Parotta Salna at home. You can store the parotta salna in the refrigerator and use it for two-three days.

Spicy Parotta Salna Info

Prep Time

10 Mins

Cook Time

20 Mins

Total Time

30 Mins




Side dish

Spicy Parotta Salna Ingredients (4 servings):

For Masala:
  • 1 medium-sized tomato
  • 10 fresh or dried pieces of coconut
  • 15 shallot
  • 4 red chilies
  • 5 green chilies
  • 1 bay leaf
  • 2 cloves
  • 2 cinnamon sticks
  • 4-5 cardamom
  • 1 tablespoon poppy seeds
  • 1 tablespoon crushed ginger garlic paste
  • 1 tablespoon salt
  • 1/2 teaspoon black pepper whole
  • 2 teaspoon peanuts
  • 1 teaspoon fennel
  • 3 teaspoons oil
  • 6-7 curry leaves
  • Some coriander leaves
For Salna Curry:
    • 1 small sized onion
    • 1/2 cup of coconut milk
    • 2 cups of water
    • 1 teaspoon oil
    • 1 teaspoon fennel
    • 1/2 teaspoon red chili powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon black pepper powder
    • 1/2 teaspoon turmeric powder
    • Few Curry leaves

Step-by-Step Instructions

For Masala:

  • Pour the oil on a heating pan and wait for a few minutes.
  • Add the fennel seeds and let them pop. Add the rest of the spices one by one,
    including the bay leaf, cloves, cinnamon sticks, cardamom, and poppy seeds.
  • Mix them and let them cook for one or two minutes. Add the peanuts, red and green chilies, black pepper, shallots, and ginger-garlic paste. Sauté them for a few minutes.
  • The next step is to add the fragrant curry leaves, along with poppy seeds and tomato. Mix them well.
  • Now, add the salt and coriander and again, toss them for a minute.
  • Remove the mixture from the pan. Let it rest and cool down for a while.
  • After it has cooled, put it into a blender. Put the coconut pieces along with some water and grind it all into a fine paste. This will be the core taste of your parotta salna.

For Salna Curry:

  • Heat some oil in a pan.
  • Add the fennel seeds and let them pop.
  • Now add the curry leaves and chopped onions. Sautee them for a while.
  • Add the ginger-garlic paste. Cook it for a while till everything becomes a light brown color.
  • Now, you have to add the Masala paste that you made and mix everything.
  • Put a teaspoon of oil. And now, put in the rest of the spices- red chilies powder, coriander powder, turmeric powder, and black pepper.
  • Toss the Parotta Salna well and cook for 8-10 minutes on medium flame.
  • You will observe the rich texture of Parotta Salna come out. Pour in two cups of water and let the mixture rise to a boil.
  • Lastly, add the coconut milk and let the parotta salna simmer for a few minutes.
  • Serve the Parootta Salna hot and fresh, topping it with few coriander leaves and coconut shavings.

And there you go! Your Spicy Parotta Salna is waiting to be devoured. Ready…Set…Go!