Mushroom Salna, Madurai Style Mushroom Salna For Parotta And Chapati

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 and video.

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.

Click the link below to find the recipes on the site that uses the main ingredient as Mushroom. Mushroom Recipes

Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online. Teakwood Chopping Board Silicone Spatula High-End Nakiri Knife Glass Mixing Bowls (500 ml) Glass Mixing Bowl https://amzn.to/2AWJDAI 5 Liter Pressure Pan – Deep Pan (Stainless Steel) Pink Salt Carbon Steel Knife Measuring Spoons Prestige 3.5 Ltr Stainless Steel Cooker Indian Mixie

Here is the video of how to do Mushroom Salna, Madurai Style Mushroom Salna for Parotta and Chapati

Here is a step by step pictorial of how to do Mushroom Salna, Madurai Style Mushroom Salna for Parotta and Chapati

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 Mushroom Salna, Madurai Style Mushroom Salna for Parotta and Chapati 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 for Mushroom Salna, Madurai Style Mushroom Salna for Parotta and Chapati We will be using the following spices to temper the salna. Get them ready.

Making the Mushroom Salna, Madurai Style Mushroom Salna for Parotta and Chapati 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. Note: If you want a spicy salna, add slit green chillies at this stage. Its totally optional.

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 . Mushroom Salna, Madurai Style Mushroom Salna for Parotta and Chapati is ready

The masala paste for mushroom salna

• 1/3 cup shredded coconut
• 10 cashew-nut
• 1 tablespoon fried gram
• 1 tablespoon poppy seeds (khus khus)
• 2 green chillies
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon cumin seeds

For the Mushroom Salna

• 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 3/4 cup )
• 1 teaspoon salt
• 4 medium sized tomatoes
• 1 teaspoon coriander powder
• 1/2 teaspoon red chilli powder
• 1 pack mushrooms, diced ( 200 grams )
• 2 sprigs coriander leaves, chopped

1. Grind all the ingredients for the masala paste to a very fine paste adding about a cup of water while grinding.
2. Heat oil in a pan and add in the whole spices. Add in the curry leaves to the hot oil.
3. Add in the chopped onions and the salt. Salt helps in sauteing fast. Saute for five minutes until the onions are starting to brown.
4. Grind the tomatoes in a mixie and add it to the pan.
5. Add in the coriander powder and red chilli powder. Saute for five minutes till the tomatoes are cooked well.
6. Add in the diced mushrooms and mix well to combine.
7. Add in the ground masala paste and two cups of water.
8. 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.
9. Open the pan and garnish with coriander leaves.
10. Mushroom Salna, Madurai Style Mushroom Salna for Parotta and Chapati is ready. Serve with chapati or parotta.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Curry
• Cuisine: Tamilnadu

The masala paste for mushroom salna

• 1/3 cup shredded coconut
• 10 cashew-nut
• 1 tablespoon fried gram
• 1 tablespoon poppy seeds (khus khus)
• 2 green chillies
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon cumin seeds

For the Mushroom Salna

• 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 3/4 cup )
• 1 teaspoon salt
• 4 medium sized tomatoes
• 1 teaspoon coriander powder
• 1/2 teaspoon red chilli powder
• 1 pack mushrooms, diced ( 200 grams )
• 2 sprigs coriander leaves, chopped

1. Grind all the ingredients for the masala paste to a very fine paste adding about a cup of water while grinding.
2. Heat oil in a pan and add in the whole spices. Add in the curry leaves to the hot oil.
3. Add in the chopped onions and the salt. Salt helps in sauteing fast. Saute for five minutes until the onions are starting to brown.
4. Grind the tomatoes in a mixie and add it to the pan.
5. Add in the coriander powder and red chilli powder. Saute for five minutes till the tomatoes are cooked well.
6. Add in the diced mushrooms and mix well to combine.
7. Add in the ground masala paste and two cups of water.
8. 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.
9. Open the pan and garnish with coriander leaves.
10. Mushroom Salna, Madurai Style Mushroom Salna for Parotta and Chapati is ready. Serve with chapati or parotta.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Curry
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/mushroom-salna/

How to make Srilankan style plain tea. Ceylon black tea. Local Srilankans make their tea with low grade tea leaves called as fannings or dust. The gradings vary and one of the common high grade tea used is OP – Orange Pekoe or BOP – Broken Orange Pekoe (These tea leaves are expensive). For local Srilankan tea, BOPF is used. BOPF – Broken Orange Pekoe Fannings. Fannings are also referred to as dust tea. Fannings are small pieces of tea that are left over after higher grades of teas are gathered to be sold.

Srilankan tea is different from the Indian CTC tea. Crush, tear, curl (CTC) is a method of processing black tea in which the leaves are passed through a series of cylindrical rollers with hundreds of sharp teeth that crush, tear, and curl the tea into small, hard pellets. These hard pellets produce a strong dark brew and its relatively very cheap to produce commercially. This tea is mostly consumed by adding milk and sugar. Its locally called as mamri tea. It produces a dark brew suitable for Indian style chai.

Brewing Srilankan tea with ginger (Inguru Tea)

For every cup (200 ml) of water used, we will be using a teaspoon of tea fannings (BOPF tea). Boil filtered water in a kettle. Add in the crushed ginger (a small piece) along. Once the water is boiling, switch off the flame and add in the tea leaves. Let it brew for 30 seconds. Brewing for a long time makes the tea to go bitter.

Just strain and serve plain or with sugar or jaggery. Srilankans drink their tea plain with a small piece of Kithul Jaggery served on the side.

A note on Kithul Jaggery

When in Srilanka, you will have to get hold of this one ingredient. Kithul Jaggery – Its a jaggery produced from a variety of palm called the fishtail. The Tamilians call it as கூந்தற்பனை – Koonthal Panai. I have not come across this in Tamilnadu so far. The kithul sap drops are collected for several days, boiled on a wood fire, set in moulds and sold as kithul jaggery. The taste is woody (ever so so slightly smoky) with caramel hues and goes perfect with their tea. I am in love with Kithul Jaggery. Its not hard like our palm karupatti you get in Tamilnadu. It just melts in your mouth. The texture is so smooth like fudge. The heat of your hand just melts it. Local Srilankans do not sweeten their tea. Instead they drink their black tea with a small piece of Kithul served on the side. The traditional way of drinking black tea in Sri Lanka is with Kithul Jaggery. This stuff is dreamy!!!! The locals feel that Kithul jaggery aids in digestion and it is used extensively in alternative medicine by the Sinhalese.

I am in love with Srilankan plain fannings tea. Its light and cozy!