Plain Salna is a flavorful tomato-and-onion based gravy that works perfectly as a side for biryani. This simple tomato kurma contains no additional vegetables and highlights the classic tangy, spiced gravy that complements rich rice dishes.
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For us, biryani and bisi bele bath are weekend favorites. A few weeks ago I made vegetable biryani with brinjal chops for lunch. We took our time and enjoyed a long, leisurely meal — sometimes a good meal and a good movie make the perfect pairing.
One Saturday I planned a light breakfast of sevai, and my husband suggested keeping things easy. When I asked what he wanted for lunch, he asked for veg biryani. I checked the fridge and had all the vegetables except mint. He offered to run out and buy it, which showed how much he wanted biryani. That became our weekend lunch: vegetable biryani, plain salna, and cucumber raita.
Growing up, my mother often made various rice dishes with mixed vegetables. Back then I couldn’t tell the difference between pulav, biryani, and fried rice and used the names interchangeably. Over time I learned the distinctions. My neighbor taught my mother how to make brinjal chops, so it became a regular pairing with biryani in our home.
I first tasted this plain salna at a restaurant where it was served alongside biryani and raita. As a fan of the onion-tomato flavor base, I loved it. Later a friend made the same dish for us and it tasted very similar to the restaurant version. She shared her recipe — which also has a meat version — and I adapted the vegetarian version for home cooking.
One great thing about this plain salna is its simplicity. It doesn’t require fancy or hard-to-find ingredients, so if you’re making it as a side for biryani you’ll likely already have everything on hand.
This gravy isn’t only a great partner for biryani; it also goes well with roti, idli, dosa, or simple steamed rice. If you’re low on vegetables or don’t want to chop, plain salna is an ideal, fuss-free choice. Yogurt and coconut add a subtle creaminess and depth to the sauce.
The restaurant versions are often spicier and oilier; I prefer a milder spice level and reduced oil, so this version reflects that balance.
Check out Mixed Veg Kurma
Shorba | Sherva | Tomato Kurma | Plain Salna
Ingredients
- Onion – 1 large, roughly chopped
- Tomatoes – 3 roughly chopped (vine tomatoes recommended)
- Ginger-garlic paste – 1 tsp
- Green chilli – 1 slit
- Fresh/frozen coconut – 3 tbsp + 1 tsp
- Curd/Yogurt – 2 tbsp
- Red chili powder – 1 tsp adjust to taste
- Biryani masala – 1 tsp
- Garam masala – 1/2 tsp
- Turmeric powder – pinch
- Coriander powder – 1/2 tsp
- Salt – as needed
- Sugar – pinch
- Oil – 1/2 tbsp
- To temper:
- Bay leaf – 1
- Cinnamon stick – 1/4 inch
- Cardamom – 2
- Star anise – 1
- Mace – 1
- Shahi jeera – 1/4 tsp
- Mint – a fistful
- Oil – 1/2 tbsp
Instructions
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Heat 1/2 tbsp oil in a pan. When hot, add chopped onion, a pinch of salt, ginger-garlic paste and the slit green chilli. Cook, stirring occasionally, until the onion turns translucent.
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Add the chopped tomatoes with a little salt and cook until they become soft and mushy.
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Stir in 3 tablespoons of coconut and cook for about 2 minutes. Turn off the heat and allow the mixture to cool slightly.
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Grind the cooled tomato-onion-coconut mixture into a smooth paste.
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In the same pan, heat the remaining 1/2 tbsp oil over medium heat. Add whole spices: bay leaf, cinnamon, cardamom, star anise, mace and shahi jeera. Sauté for 30–40 seconds, then add the mint and sauté for another 30 seconds.
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Add the blended tomato-onion paste along with 2 cups of water, coriander powder, garam masala, red chili powder, biryani masala, salt and a pinch of sugar. Cook on medium heat for 5–6 minutes to let the flavors meld.
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Lower the heat and stir in 2 tablespoons of curd. Simmer for 7–10 minutes, or until the gravy reaches the desired consistency. Serve hot with biryani, pulav, or your preferred accompaniment.
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Ingredients:
Onion – 1, large, roughly chopped
Tomatoes – 3, roughly chopped (vine tomatoes recommended)
Ginger–garlic paste – 1 tsp
Green chilli – 1, slit
Fresh/frozen coconut – 3 tbsp + 1 tsp
Curd/Yogurt – 2 tbsp
Red chili powder – 1 tsp (adjust to taste)
Biryani masala – 1 tsp
Garam masala – 1/2 tsp
Turmeric powder – pinch
Coriander powder – 1/2 tsp
Salt – as needed
Sugar – pinch
Oil – 1/2 tbsp
To temper:
Bay leaf – 1
Cinnamon stick – 1/4 inch
Cardamom – 2
Star anise – 1
Mace – 1
Shahi jeera – 1/4 tsp
Mint – a fistful
Oil – 1/2 tbsp
Method:
- Heat oil in a pan. When hot, add chopped onion, a pinch of salt, ginger–garlic paste and slit green chilli. Cook until the onion is translucent, stirring occasionally.
- Add the tomatoes with a little salt and cook until they are soft and mushy.
- Stir in the coconut and cook for 2 minutes. Turn off the heat and allow the mixture to cool, then grind it into a smooth paste.
- In the same pan, heat oil and add the whole spices. Sauté for 30–40 seconds, then add the mint and sauté for another 30 seconds.
- Add the blended tomato mixture, 2 cups of water, coriander powder, garam masala, chili powder, biryani masala and salt. Cook for 5–6 minutes to combine the flavors.
- Lower the heat, stir in the curd and simmer for 7–10 minutes, or until the gravy reaches your preferred consistency. Serve hot with biryani, pulav, or flatbreads.