Recipes

Mushroom Salna, Veg Salna, How to make Mushroom Salna

This Mushroom Salna is a street-style, coconut-based gravy made with mushrooms, ideal for parotta or chapathi. Rich, spicy, and comforting. This Veg salna hands down my favorite vegetarian salan — it’s rich, aromatic, and so close in taste to a good old non-veg salna that even meat lovers wouldn’t guess it’s meat-free! The depth of flavor from the freshly ground masala, the juiciness of mushrooms, and the comforting spice blend make it a regular in my kitchen.

I actually made this gravy to go with a special dish — something I’ve been wanting to share for a while now. It’s not your usual pairing, and I can’t wait to reveal it in my next post. Let’s just say it made the whole meal feel restaurant-style but rooted in home flavors.

Bite of History – Mushroom Salna, Veg Salna

Salna, also known as chalna, is a beloved street-side gravy from Tamil Nadu — famously served with flaky parottas at roadside stalls and military hotels. Traditionally, it’s a thin, spiced curry made with mutton or chicken, simmered with coconut, fennel, and warming spices.

The word “salna” is believed to be a colloquial adaptation of “chalna,” which means “to strain” — as the meat or spice masala was often strained out, leaving a flavorful, pourable gravy perfect for soaking parottas. Over time, vegetarian versions emerged using ingredients like potato, cauliflower, and mushrooms, recreating that same rich depth without meat.

This mushroom version keeps the essence of the original intact — with juicy mushrooms replacing the meat, but holding on to the spice-laced, coconut-forward soul of the dish.

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Ingredient Roles in Mushroom Salna

Ingredient	Role in Recipe
Mushrooms	Act as a meaty substitute, soaking up all the spices and masala.
Onion	Forms the flavor base; adds sweetness and depth.
Tomato	Adds tanginess and helps balance the spices.
Curry Leaves	Infuses oil with traditional South Indian aroma.
Coconut	Provides richness and creamy body to the gravy.
Fennel Seeds	Adds mild sweetness and authentic Tamil salna flavor.
Cinnamon, Cloves, Cardamom	Contribute warm, bold notes to the spice mix.
Shallots	Deepens the flavor of the ground masala.
Garlic	Enhances savoriness and boosts spice absorption.
Poppy Seeds (optional)	Helps thicken the gravy and gives a subtle nutty flavor.
Roasted Gram Dal (optional)	Adds creaminess and volume to the ground masala paste.
Turmeric Powder	Adds color and earthy bitterness.
Red Chilli Powder	Brings heat and vibrant red hue to the curry.
Coriander Powder	Adds depth and rounds off the flavor.
Garam Masala	Finishing spice to elevate aroma and warmth.
Oil	Medium for sautéing and cooking the masala.
Salt	Enhances and balances all other flavors.
Coriander Leaves	Fresh garnish for color and a light herbal note.

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Mushroom Salna, Veg Salna, How to make Mushroom Salna

Recipe by Sandhya Riyaz

Recipe rating: 5.0 from 1 votes

Course: Side Dish / GravyCuisine: South Indian, Tamil NaduDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

A rich, coconut-based Tamil-style mushroom salna that tastes surprisingly close to non-veg salna — perfect for pairing with parotta, chapathi, or idiyappam.

Ingredients for Mushroom Salna

For grinding (salna base):
2/3 cup, 2/3 Grated coconut
½ teaspoon, ½ Fennel seeds
½ teaspoon, ½ Poppy seeds (optional)
¼ teaspoon, ¼ Cumin/ Jeera
1 teaspoon, 1 Roasted gram dal (pottukadalai)
4 nos. 4 Cashews
½ inch ½ Cinnamon
1 1 Clove
For the curry:
1½ cups, 1½ Mushrooms, (cleaned and quartered)
1 nos. 1 Onion (thinly sliced)
1 nos. 1 Tomato (chopped)
1½ teaspoon, 1½ Ginger Garlic paste
2 nos. 2 Green chili
1 Sprig, 1 Curry leaves
½ teaspoon, ½ Turmeric powder
1 teaspoon, 1 Red chilli powder
1½ teaspoon, 1½ Coriander powder
½ teaspoon, ½ Garam masala
3 tablespoon, 3 Coconut Oil
Salt to taste
2 tablespoon, 2 Mint
2 tablespoon, 2 Cilantro/ Coriander leaves
2 tablespoon, 2 Chopped coriander for garnish
Whole Spices
1 nos. 1 Bay Leaf
1 nos. 1 Clove
1 nos. 1 Cardamom
1 nos. 1 Star anise
¼ teaspoon, ¼ Jeera
¼ teaspoon, ¼ Fennel seeds

Directions to make Mushroom Salna

Prep the masala: Grind all the ingredients listed under “for grinding” to a smooth paste. Set aside.
Sauté the base:
Heat oil in a kadai add whole spices (optional). Add sliced onions, green chili and curry leaves. Sauté till golden. Add chopped mint and coriander leaves. Saute.
Tomato
Add chopped tomatoes and cook till soft.
Add spices:
Add ginger garlic paste. Saute until raw smell is gone. Add turmeric, chili powder, garam masala and coriander powder. Sauté for 30 seconds.
Mushroom time:
Add mushrooms, mix well, and let them cook for 2-3 mins.
Add masala:
Pour in the ground paste. Add enough water to make a gravy. Add salt.
Simmer:
Let it simmer for 10 mins until oil floats on top and mushrooms are cooked.
Final touch:
Sprinkle chopped coriander. Turn off heat.

Notes

1 cup = 250 ml

Directions to make mushroom salna with step by step images

Prep the masala:
Grind all the ingredients listed under “for grinding” to a smooth paste. Set aside.
Sauté the base
Heat oil in a kadai, add whole spices (optional). Add sliced onions, green chilli and curry leaves. Sauté till golden. Add chopped mint and coriander leaves. Saute.
Add ginger garlic paste, saute till raw smell goes. Add turmeric powder, red chilli powder, coriander powder and garam masala powder. Saute for 30 seconds.
Tomato
Add chopped tomatoes and cook till soft.
Mushroom time: Add mushrooms, mix well, and let them cook for 2-3 mins.
Simmer u0026 Finish:
Pour in the ground masala paste and add enough water to make a loose gravy. Season with salt, mix well, and bring it to a boil. Let it simmer on medium heat for 10 minutes, or until the oil starts to float on top and the mushrooms are fully cooked. Finish by adding chopped coriander leaves. Turn off the heat and let it rest for a few minutes before serving.

Pro Tips to make tasty and perfect Mushroom Salna (Veg Salna)

Use freshly ground masala for best flavor — avoid store-bought coconut paste or spice mixes.
Don’t overcook mushrooms — they should stay juicy and meaty in texture.
For a slightly thicker salna, increase the coconut or roasted gram in the ground paste.
Rest the salna for 30 minutes after cooking — the flavors deepen as it sits.
You can make the base ahead and add mushrooms fresh before serving for better texture.

Serving Suggestions

Best paired with flaky parottas or layered chapathis.
Also delicious with idiyappam, dosa, or even jeera rice for a comforting South Indian-style meal.

Mushroom Salna by Sandhya Riyaz

FAQ – Mushroom Salna

Q: Can I make Tamil style mushroom salna without coconut?

A: Yes, but coconut adds the signature richness to traditional salna. You can replace it with cashew paste or a mix of roasted gram and onion, but flavor will slightly differ.

Q: How to get hotel-style mushroom salna at home?

A: Use a freshly ground masala with fennel, poppy seeds, and coconut. Add roasted gram dal for thickness and allow the curry to simmer until oil floats on top — a key sign of salna perfection.

Q: What is the difference between salna and kurma?

A: Salna is thinner, spicier, and usually paired with parotta. Kurma is thicker and creamier with more vegetables and is often served with chapathi or puri.

Q: Can I make mushroom salna in advance for guests?

A: Absolutely! It tastes even better the next day as the flavors deepen. Just reheat gently and garnish with fresh coriander.

Q: Is this a vegan mushroom salna recipe?

A: Yes, this version is naturally vegan — no dairy or animal-based ingredients used.

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