July 16, 2016

Zucchini Salna ( Without Onion and Garlic ) / Side dish for Parotta, Roti, Naan or Chapathi

Zucchini Salna for Parota/Roti/Chapathi

The first thing comes to my mind, when I hear Parotta is the most flavourful and delicious side dish called Salna. Salna is a quite popular side dish in Tamilnadu which is usually served with hot and flaky parotta. Especially the style of serving parotta with a hot salna is the highlight. The parotta has be soaked completely with salna which indeed enhance the taste in eat bite.  Oh god ! I a just drooling now ;)

After seeing my recent parotta & salna post on my facebook page, one of my friend requested me to post few Satvik recipes which does not contain Onion and Garlic in the dish. So, tried this delicious salna considering her requirements using zucchini than the regular veggies. The curry turned out delicious and flavourful inspite of not adding onion and ginger garlic paste.  Really happy with the output and my family members loved this tasty salna. The spices, coconut and tomatoes are roasted and grind into fine paste to get a thick flavourful curry.

Are you planning for Roti or Chapathi or Naan or Parotta for dinner, then what are you waiting for ? Try this tasty Zuchhini Salna and enjoy your dinner !

Parota salna using zucchini

Ingredients :

1 Zucchini, Chopped into small pieces
2 Tomatoes, Medium sized, Finely chopped
2 Green chillies, Slitted
2 Springs of Curry leaves
1 1/2 Tbsp Oil
Salt to taste
1 1/2 Cups Water

To Grind :

1 Tbsp Oil 
3 Medium sized Tomatoes, chopped
1 Bay leaf
1/2 inch Cinnamon
1 Elachi
1 Tsp Saunf
1/4 Cup Mint leaves
1/4 Cup Coconut pieces, Finely chopped
1/4 Tsp Turmeric powder 
1 Tsp Red chilli powder 
1 Tsp Coriander powder 
1/2 Tsp Cumin powder / Jeera powder 

Method :

Heat 1 tbsp oil in a pan and add bay leaf followed by cinnamon stick, elachi and saunf.

Add coconut pieces followed by mint leaves and saute.

Add the chopped tomatoes and saute for a minute.

Now add the masala powders ( Turmeric, Chilli, Coriander and Cumin ) and saute it for another couple of minutes.

Once done, remove from the flame and cool the mixture.

Grind into fine paste by adding little water and keep aside.

Now for the salna, heat 1 1/2 Tbsp oil in a pressure cooker and add curry leaves followed by green chillies.

Add the finely chopped tomatoes and saute till it turns soft.

Now add the chopped zucchini and cook it for couple of minutes in a medium flame.

Add the ground masala along with half a cup of water and cook it for 3 - 4 minutes.

Add the remaining 1 cup of water and required amount of salt to the salna.

Close it with the lid and pressure cook it for 2 whistles.

Once done, switch off the flame and keep aside.

Once the pressure gets released, open the lid and garnish with chopped mint leaves or coriander leaves.

Serve hot.

Salna for parotta using zucchini

Serving Options :

Serve hot with Parotta or Roti or Idly or Dosa.

Parotta salna using zucchini


  1. Priya that looks amazing...well presented

  2. Perfect healthy curry for chapatti

  3. Superb Priya.. I do it with capsicum in the same manner without onion..
    Adding Pudhina is a good idea