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Mushroom Salna, Madurai Style Mushroom Salna for Parotta and Chapati

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5 from 10 reviews

Recipe for home-style Mushroom Salna. Perfect side dish for parotta or chapati. Madurai style Mushroom Salna.

  • Total Time: 50 mins
  • Yield: 5-6 servings 1x



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
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