Vegetarian Chalna

Written by Mullai

Modest, friendly and hardworking.  "Virgoans Rule"..


  1. Kavitha

    Hi Mullai,
    Could you please recheck your measurement for coriander seeds – 4TBS. Are you sure its 4 TBS instead of 4 tsp?

    I have prepared this recipe twice, both the times it din’t turn out well, which had a strong flavour from coriander seeds.


    1. Mullai

      It is 4 tablespoons, we need considerable amount of gravy and this helps to yield a thick gravy consistency. I don’t know whether you followed the raw style and guess you didn’t like the raw strong taste. Try the roasted style or you may adjust to suit your taste. Hope this helps. Thanks.

  2. Kirthi


    Those who are saying gravy taste bitter, I think they may misunderstood fennel to fenugreek seed. Instead of sombu they are adding venthaiyam….

  3. Kirthi

    I have prepared this salna more than 20 times. Whenever I prepare my husband used to appreciate me for preparing an yummy yummy side dish for parota. I used to prepare this gravy for kothu parota. Remaining I will keep it in fridge. Two days after I will make hot and have with parota. You know what,it taste more yummy than first day. Me n my husband will have extra 2 parota that day. We will place the parota in a plate and pour hot hot salna on top and after sometime we will taste it. It will b wabulous…….to extra taste I Will ask my husband to feed me .( he he he…) it taste wonder.

  4. kakisha

    Hi Mullai…
    Today I tried the raw version of this chalna. And it was “Wunderbar” “Toll” “Spitze”……..oh I ran out of english words appreciating your recipes and I tried german 🙂 which means “wonderful” and “great”. It was sooooooo tasty and sooooooo easy. I followed ur recipe to the point. amazing. Muniandi vilas ellam apdi thalli nikanum ponga. Thanks a lot.


    PS: BTW your site is cool with new looks. Keep rocking 🙂

  5. Ambal

    Hi Mullai,

    I tried this vegeterian Chalna yesterday for dinner. The taste was good but it had slightly bitter taste. I guess it was due to the cardomom. Grinding the whole cardomom with the masala gives slightly bitter taste.But my husband liked it very much.



  6. HarshDiv

    Dear Mullai, Your recipe was excellent and eye catching! But when I tried, it turned out bitter in taste. Does ginger added in little excess quantity cause bitterness? I guess this should be the mistake I made. Could you let me know, if you have any other suggestions…. Thanks!!!!

    1. Mullai

      Hi Harsh,

       Which method did you choose? grinding and cooking all those spices raw could reflect little strong flavour but definitely no chance for bitterness. Again ginger could cause strong sense of taste but will not turn bitter. May be…these measures are little too high for your taste so try cutting down the level you add. Thanks.

      1. Raj

        I know this post is super-late. But I hope it helps.

        If you’re based outside India and used yellow or white onions, that could explain the bitterness. The yellow and white onions when ground raw turn rather bitter. They should be sauteed first.

  7. Arthi Selva

    Very nice mullai, u have got extreme brilliance in presenting the items, Very nice.
    Egg romba cuteah iruku…. Andha eggah pakathula vaichathum, chalnava marandhu eggah dan parthutu irukom…

    1. Mullai

      Siji, you can use potato, brinjal, mushroom and even shallots too. But the whole idea of this chalna is to make it plain…too much of veggie will make it Saagu. Egg and potato mentioned in the recipe is for decorative purpose. Try with plain shallots (sambar vengayam), it will taste awesome. Again mushroom will work but flavour changes. Thanks.

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