Salna (Plain Gravy)

Salna is a type of gravy. It can be plain or some vegetables. Today I have prepared just plain gravy for chapati's. Usually this is can be served with Parotta. Basically this is Tamil Nadu recipe. 

*This is a non-Iyengar recipe. 

Prep Time : 10 Mins
Cook Time : 15 Mins

  • Cinnamon / Chakke - 1/2 inch
  • Cloves / Lavanga - 4 
  • Black Pepppercorns / Menasu - 5 no
  • Red Chilli / Bayadgi chilli - 2 no
  • Bay leaf / Pulao yelle - 1 medium size
  • Fennel Seeds / Sompu - 4 or 5 seeds
  • Red Onion / Eeruli - 1 medium size (cut into big cube pieces)
  • Red Onion / Eeruli - 1 (cut into minced)
  • Ginger Garlic minced / Shunti Bellulli - 2 tsp 
  • Green Chilli / Hasi Mensinakayi- 1 or 2 
  • Coriander leaves / Kothambari soppu - 1/4 cup
  • Curry leaves - few
  • Tomato  - 1 cup (cut into big cube pieces)
  • Tomato - 1 cup (cut into small cubes)
  • Coconut - 1/2 cup
  • Poppy Seeds / Gasgase - 1/2 tsp (soaked)
  • Red Chilli powder / Mensinapudi- 1/4 tsp
  • Coriander powder / Dhanyapudi - 1/4 tsp
  • Turmeric / Harishnapudi - a pinch
  • Salt to taste
  • Oil- 4 tbsp
  • Water as required
Note : I have not used fennel seeds much. Because personally I don't  like the flavor and also i feel it overpower the other flavors.

  1. In a kadai / pan heat 2 tbsp of oil add cinnamon, cloves, black pepper, fennel seeds, bay leaf, red chillies, green chillies, curry leaves, onion, ginger garlic and coriander leaves sauté for few minutes. 
  2. Add coconut, soaked poppy seeds, salt and turmeric powder sauté for few mins. Add 1/2 cup water stir well. Turn off the flam let it cool a bit 
  3. In a mixer grind into a smooth paste
  4. Heat 2 tbsp oil in a same pan add finely chopped onions and ginger garlic 1 tbsp. sauté for few mins until onions translucent then add tomatoes cook for few mins
  5. Add masala and 1/2 cup water  . Boil the gravy on low flame
  6. Add chilli powder and coriander powder. Cook another few mins. Turn off the flame
  7. Garnish curry leaves 

| Copyright © Malas - Kitchen 2021 | | All rights reserved

Turmeric Root Plain Paste | Fresh Turmeric Powder

Pure turmeric paste made out of fresh turmeric root. Can be used for face mask (beauty treatment). Also can be used for Puja / Prayer.  Women use this plain turmeric paste as an alternative or in addition to using soap. I have already mentioned turmeric it is often used for Indian cooking.  Turmeric is also known to reduce scars and heals any kind of wounds faster due to its antiseptic qualities. 

How to use it for Face & Skin  : In a bowl mix 1tbsp of turmeric paste & 1tsp of pure cooking coconut oil. Before applying cleanse your face. Apply the paste evenly all your face. Wait until 20 mins and rinse off your face with warm water.

Turmeric powder method : 

  1. Wash and peel tureric
  2. Sun dry until turmeric crisp
  3. Once dry grind into flour mill
  4. Strain the powder and store it in glass jar 
Turmeric Plain Paste : 
  1. Wash and peel turmeric
  2. Grind into a smooth paste using little water
  3. Store it in the glass jar. If necessary refrigerate 

| Copyright © Malas - Kitchen 2021 | | All rights reserved

Turmeric Root Chutney | Manjal Chutney | Harishina Beru Chutney

This recipe is made with fresh turmeric root. Turmeric is very important ingredient of Indian cooking. This also used for Ayurveda medicines etc., Chutney is very easy and tasty recipe. Best to have with steamed white hot rice and little ghee/oil or have it with side dish like (dose,idli,chapathi).

Prep Time : 10 Mins 


  • Turmeric Root - 2 pieces
  • Ginger Root - 2 large pieces
  • Tamarind - a lemon size ball (if using concentrated paste add 1/2 tsp) adjust as per taste
  • Jaggery - to taste
  • Salt - to taste
  • Curry leaves - few
  • Red chillies - 4 (i have used Byadagi chilli)
  • Coconut , Fresh - 1/2 cup
  • Chanadal / Bengal gram - 1 tbsp
  • Oil - 1 tsp
  1. Wash and peel turmeric and cut into pieces
  2. Wash and peel ginger and cut into pieces
  3. In a pan add oil, add bengal gram stir fry until golden color, add chillies fry till done
  4. Add coconut , curry leaves, tamarind, salt sauté for few mins
  5. Add ginger and turmeric sauté 
  6. In a mixer jar add all the ingredients and add little water and jaggery  
  7. Grind into chutney consistency. Transfer into a bowl
  8. For seasoning : Heat small pan add oil, mustard seeds, and hing 
  9. Pour into the chutney 
  10. Serve with any dish

| Copyright © Malas - Kitchen 2021 | | All rights reserved

Kashaya | Kashayam | Home-Remedy Medicine

 This Kashaya / Kashayam is various types of Ayurvedic home remedy medicine freshly homemade. I usually makes this for winter season. Kashaya made out of fresh tumeric root and other herbs and spices. It helps and relieves common cold, cough, headache, indigestion  and minor inflammation.