Empty Salna is one of our favorite simple, flavorful coconut curries! Made with aromatic spices, it’s comforting and easy to make — no veggies or meat needed. We love enjoying it with chappathi for a cozy, satisfying meal any day of the week.
📝 Ingredients
- Shallots – handful
- Fresh coconut – 1/2 cup
- Ginger-garlic paste – 1 tbsp
- Fennel seeds – 1 tsp
- Cumin seeds (jeera) – 1 tsp
- Peppercorns – 1 tsp
- Cardamom – 2 pods
- Cinnamon – 1 small stick
- Poppy seeds (kasakasa) – 1 tsp
- Cashews – 5-6
- Water – 1/4 cup (for grinding)
- Oil – 2 tbsp
- Cloves – 2-3
- Onion – 1 medium, chopped
- Green chili – 1, slit
- Salt – to taste
- Mint leaves – a few
- Tomato – 1, chopped
- Coriander powder – 1 tsp
- Chili powder – 1/2 tsp (adjust to taste)
- Turmeric – 1/4 tsp
- Fresh coriander leaves – for garnish
🍳 Instructions
Prepare the paste:
1. In a mixer, add shallots, coconut, ginger-garlic paste, fennel seeds, cumin, peppercorns, cardamom, cinnamon, poppy seeds (kasakasa), cashews, and 1/4 cup water.
2. Grind into a smooth paste and set aside.
Prepare the tempering:
3. Heat 2 tbsp oil in a pressure cooker.
4. Add cinnamon, cloves, and cardamom. Sauté for a few seconds.
5. Add chopped onion, green chili, ginger-garlic paste, and salt.
6. Cook until onions turn golden brown.
Add spices and tomato:
7. Add mint leaves, chopped tomato, coriander powder, chili powder, and turmeric.
8. Cook for 5 minutes, stirring occasionally.
Combine paste and cook:
9. Add the ground paste to the pan. Mix well.
10. Pour in water (adjust for desired consistency).
11. Close the cooker and cook for 2–3 whistles.
Finish:
12. Open the cooker and garnish with fresh coriander leaves.
13. Serve hot with rice, chapati, or roti.
💡 Tips
- Adjust water for a thinner or thicker consistency.
- Lightly roast cashews before grinding for extra richness.
- Serve hot with steamed rice, chapati, or even dosa.