Mushroom Salna

Published under: Curries and GraviesMushroom

Popular in Tamilnadu, the Mushroom Salna is a delicious, easy to make side dish for chapati, roti or pulao. It is a versatile dish and can also be served with idli or dosa.

mushroom salna


  • Button Mushroom – 200gms
  • Onion – 1
  • Shallots – 100gms
  • Coconut – 1/2 cup, grated
  • Cashews – 7-8
  • Mint Leaves – few
  • Coriander Leaves – few
  • Cumin Powder – 1 tsp
  • Pepper Powder – 1 tsp
  • Garam Masala Powder – 1 tsp
  • Tomatoes – 2
  • Red Chilli Powder – 2 tsp
  • Coriander Powder – 2 tsp
  • Fennel Seeds – 1/2 tsp
  • Cloves – 3
  • Cinnamon Stick – 1
  • Turmeric Powder – 1/4 tsp
  • Oil – 2 tblsp
  • Salt to Taste


  1. Soak the cashews in hot water for a while.
  2. Heat a pan under medium flame.
  3. Without adding oil, dry roast the onions and tomatoes for sometime.
  4. Let it cool down.
  5. Grind them to a fine paste along with soaked cashews.
  6. Add oil in a kadai and heat it.
  7. Add the fennel seeds, cloves, cinnamon stick, mint leaves, coriander leaves and cook them.
  8. Add the turmeric powder, pepper powder, coriander powder, red chilli powder, cumin powder and cook nicely.
  9. Later add the shallots, grated coconut, cleaned mushrooms, salt and saute it.
  10. When the mushrooms turn tender, add the ground paste, garam masala powder and salt.
  11. Add the required water and boil them for 10 minutes.
  12. Sprinkle curry leaves at the end.
  13. Remove from flame and serve hot.


Sunita Karthik
Sunita Karthik
Sunitha Karthik is a food lover who loves experiment with food. She worked in BPO industry for several years before deciding to settle down with family. She is a self-taught cook who has learnt to cook by experimenting with ingredients and watching various cooking shows. Mother of two kids, she still finds time to cook up a storm in the kitchen.

1 comment

Sanjib Kumar Das October 27, 2018 - 1:27 am

Desicious dish


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