Skip to main content

Egg Salna/Muttai Salna



Muttai salna is a South Indian stew like gravy which is served along with the Parottas especially in the road side shops and parotta stalls.
The salna is a slightly watery,flavorful gravy can be made with egg,chicken and veggies or can be made plain gravy.
Egg salna is made in two ways in which the beaten egg is add to the boiling gravy and the second version is adding the hard boiled eggs to thegravy.
As my family likes the second method I prefer to make that version,this salna tastes goes very well with idiyappam and dosa too.Now off to the recipe.....................................



Ingredients

Egg(boiled)6
Onion(finely chopped)1
Ginger&garlic paste2tsp
Green chilly2
Coconut(grated)1/4cup
Fennel seeds/sombu1tsp
Poppy seeds/kasakasa1/2tsp
Coriander leavesfor garnishing
Salt11/2tsp
Oil21/2tbs

To saute and grind 


Onion(roughly chopped)2(medium size)
Tomato2(large size)
Mint/pudina leaves1handful
Coriander leaves1handful
Green chilly5
Chilly powder/milagai podi1tsp
Coriander powder/dhania podi2 tsp
Garam masala powder1/4tsp
Turmeric powder/manjal podi1/8tsp

For the seasoning


Cloves/lavangam5
Cinnamon/pattai1inch piece
Star anise2petals
Bay leaves1
Fennel seeds/sombu1/4tsp



Method 

  • Heat the pan with 1/2 tbs of oil and saute the onion,green chilly till transparent.Then add the mint leaves,coriander leaves,tomato and cook it till mushy. Add all the powders and saute it for a minute,put off the fire.Grind it to a fine paste after cooling,keep it aside.
  • Now grind the coconut,fennel and poppy seeds to a fine paste.
  • Heat the pan with the remaining oil,crackle the fennel seeds,then add the wholegaram masala.
  • Saute the chopped onion and green chilly,then add the ginger garlic paste,fry it till the raw smell disappears.
  • Now add the ground paste and fry it for a minute,add around 2 cups of water and allow to boil in a medium flame for 6-7 mins.
  • At this stage add the ground coconut paste and one more cup of water,let it boil for another 4-5 minutes or till the raw smell goes away.
  • Add the boiled eggs to it and cook it for a minute and add the chopped coriander leaves.Put off the fire.
  • Egg salna is ready.
  • Serve it with parotta or idiyappam

Enjoy...........................................................................................


  • Do not add use coconut more than 1/4 cup otherwise it will change the consistency. 
  • The given amount of chilly powder is for medium spice level,it can be increased or decreased according to personal preference.
  • Add a tsp of lemon juice after put off the fire to the salna if the sourness is not enough.
  • I made slits on the egg  and added to the gravy.

Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
Post a Comment
Read more

Kothamalli/Coriander Thokku

Coriander thokku is a flavorful,tangy and spicy thokku  which I make it often and store it.It is an easy to make thokku which stays fresh for a week in the refrigerator.My mom makes this one for  travelling since it stays good without refrigeration for two days.This thokku is an accompaniment for idly,dosa,chappathi and curd rice.It can also be mixed with white rice topped with ghee or sesame oil.Here goes the recipe........ Ingredients Ingredient Quantity Coriander Leaves 3cups(tightly packed) Urad dhal/Uluttham paruppu 4tbs Red chilly 6-7nos. Tamarind paste 2-21/2tbs Oil 4tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Asafoetida/perungayam 1/8tsp Salt to taste Method                                        Trim the edges and wash  the  coriander ...
Post a Comment
Read more

Thengai/Coconut Masala Chutney

Coconut masala chutney is a flavorful,tangy and mildly spicy chutney goes very well with Idly and Dosa which is my grand mother's signature recipe.This one is a favorite accompaniment for idly,dosa for my family and love it a lot.This chutney stays fresh for 2 days if it is stored properly in the refrigerator.Today is the day 3 of blogging marathon #16 and the recipe is as follows............ Ingredients Ingredient Quantity Coconut 1/2cup Onion 1no.(medium size) Tomato 2nos.(medium size) Red chilly 5-6nos. Oil 2tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Urad dhal/ullutham paruppu 1tsp Salt to taste Method                   Chop the onion finely and grind the coconut,red chilly and tomato to a fine paste,keep aside.   Heat a pan with the oil,when it becomes hot splutter the mustard and urad dhal.Add the onion and curry leaves,saute it till golden. Now add the ground paste and fry it f...
Post a Comment
Read more