15 June 2017


Salna biryani side dish is one famous combo in  Tamilnadu especially. This spicy vegetarian gravy can be made at home similar to restaurant version. Usually it's raitha, mirch ka salan, potato salan or dalcha which is served across the country. But in in Southern Tamilnadu districts this salna gravy made without any vegetables is served as complement to Biryani / parotta. This gravy can be made without any vegetables too. But it makes awesome with pan fried potatoes, tawa fried eggplants. This delicious recipe is inspired from my buddie Mullai.

This easy restaurant style spicy salna biryani side dish / gravy is made with onion, tomatoes as base is made without coconut (my version) Adding coconut milk will alter the gravies consistency. Gravies outcome depends on the color of the chilli. Missing any one ingredient might not yield perfect results. Made this eggplant salna in my own version it can be altered too. Made a masala paste marinated the eggplant slices, tawa fried them and at the end added to the gravy. Same ways potatoes can be added too.

Served this salna biryani side dish with mushroom and soya wadi biryani, mixed vegetable raitha and pineapple island for Sunday lunch.

Ingredient list - 1
4 nos - Dry red chili
1 tbsp - Corainder seeds
1/2 tsp - Cumin seeds
1 tsp - Peppercorns
1/2 tsp - Fennel seeds
1/2 ” inch - Cinnamon stick
2 nos - Cloves
1 no - Cardamom
1 petal - Star anise

Ingredient list - 2
1 big - onion
2 nos - Green Chili
4 cloves - Garlic
1 inch - Ginger

Ingredient list - 3
Eggplant / Brinjal / Potato (boiled) - as needed
1 tsp - Red chilli powder
1 tsp - Coriander powder
1/4 tsp - Turmeric powder
1/2 tsp - Salt / or as reqd
2 tsp + 1 tbsp oil

Ingredient list-4
2 nos - Tomato
1 tsp - Red Chili powder
3 tbsp - Oil
1 tsp - Salt or as reqd
2 sprigs - Curry leaves
2 tbsp - Coriander leaves (chopped)

Grind the Ingredients list 1 to fine powder and set aside.

Grind ingredients list 2 to coarse paste / mince them in a mortar pestle and keep aside without adding water.

In a bowl add red chiili, coriander, turmeric, salt and mix well. Add 2 tsp oil make in to a paste.

Add in the lengthwise cut eggplant / boiled potatoes mix well set for 10 minutes.

Heat 1 tbsp oil in a kadai / tawa add the eggplant pieces/ potatoes cover and cook in simmer for 5 minutes and roast them in medium heat until they turn crispy, remove and keep aside.

Heat 3 tbsp oil in a pan add curry leaves, onion paste and saute for atleast 5 minutes or until the raw smell goes off.

Add tomatoes, red chill powder, ingredient 1 list powder, salt and cook until the gravy starts to leave oil make sure to cook in low to medium heat.

Add fried veggies mix it, and simmer for 2 minutes.

Switch off the heat. Sprinkle fresh coriander, roasted curry leaves and serve hot.


  1. A very elaborate recipe but I'm sure the end result must be awesome.. wil try one day wen I have some time to spare ­čśŐ

  2. Looks so delectable. I haven't tasted it.
    Photography is your forte.Nice presentation.

  3. Looks very spice loaded and flavorful too... We never pair our biriyanis with any curry, it's always chammanthi and yogurt to go with it... :)