Mushroom Salna – Recipe for home-style Mushroom Salna. Perfect side dish for parotta or chapati. Madurai style Mushroom Salna. Recipe with step by step pictures.
This recipe again is from our friend Karthi’s mom Manju Auntie. We all call her “karti amma” or karti’s mom. Manju auntie cooks some of the most flavorful homestyle dishes. She is from Madurai. She cooks with so much enthusiasm and there is a feast waiting if she is in the kitchen. This recipe for mushroom salna is one of her everyday dish kind of recipe and goes so well with chapati or parotta. Do try at home.
You will need a pressure cooker for this recipe as the masalas needs to be cooked well for the flavours to really come out. It will take a long time if made in an open pan. So heads up on that. I have used a 3 liter cooker for this recipe today. 2 or 3 liter cooker is so versatile and I use it for everything everyday.
The masala paste for salna
We will need to make a masala paste for the Mushroom salna. Here is what you will need.
Grind all the ingredients for the masala paste to a very fine paste adding about a cup of water while grinding. Do not add too much fried gram while grinding. The salna will become a paste and wont be palatable. Make sure to grind everything to a very fine paste. The khus khus (poppy seeds) will take time to grind. If you do not have access to poppy seeds in a country where you live, just omit it.
The Spices
We will be using the following spices to temper the salna. Get them ready.
Making the Salna
Heat oil in a pan and add in the whole spices. Add in the curry leaves to the hot oil. The aroma of curry leaves when it hits the oil is one of the fantastic smells of a South Indian kitchen.
Add in the chopped onions and the salt. Salt helps in sauteing fast. Saute for five minutes until the onions are starting to brown.
Grind the tomatoes in a mixie and add it to the pan.
Add in the coriander powder and red chilli powder. Saute for five minutes till the tomatoes are cooked well.
Add in the diced mushrooms and mix well to combine.
Add in the ground masala paste and two cups of water. Make sure the salna is watery as the sauce will thicken when it cooks. If the sauce is thick at the beginning, it will scorch at the bottom when it cooks.
Cover the pan and pressure cook for 5 whistles. It will take around 12-14 minutes on medium flame. Remove from heat and wait for the pressure to settle naturally.
Open the pan and garnish with coriander leaves.
Serve with chapati or parotta.
- ⅓ cup shredded coconut
- 10 cashew-nut
- 1 tablespoon fried gram
- 1 tablespoon poppy seeds (khus khus)
- 2 green chillies
- ½ teaspoon fennel seeds
- ½ teaspoon cumin seeds
- 2 teaspoon gingeley oil (Indian sesame oil)
- 2 bay leaves
- 1 inch piece cinnamon
- 1 cardamom
- 2 cloves
- 2 sprigs curry leaves
- 2 onion, finely chopped (around ¾ cup)
- 1 teaspoon salt
- 4 medium sized tomatoes
- 1 teaspoon coriander powder
- ½ teaspoon red chilli powder
- 1 pack mushrooms, diced (200 grams)
- 2 sprigs coriander leaves, chopped
- Grind all the ingredients for the masala paste to a very fine paste adding about a cup of water while grinding.
- Heat oil in a pan and add in the whole spices. Add in the curry leaves to the hot oil.
- Add in the chopped onions and the salt. Salt helps in sauteing fast. Saute for five minutes until the onions are starting to brown.
- Grind the tomatoes in a mixie and add it to the pan.
- Add in the coriander powder and red chilli powder. Saute for five minutes till the tomatoes are cooked well.
- Add in the diced mushrooms and mix well to combine.
- Add in the ground masala paste and two cups of water.
- Cover the pan and pressure cook for 5 whistles. It will take around 12-14 minutes on medium flame. Remove from heat and wait for the pressure to settle naturally.
- Open the pan and garnish with coriander leaves.
- Serve with chapati or parotta.
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