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

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

Paasiparuppu Dosa/Yellow Moong Dhal Dosa

For the 5th day under instant dosa varieties in Cooking Carnival is a protein rich dosa with moong dhal. This dosa can be called as vegetarian omlette as the taste resembles egg omlette.This dosa can be spread into a thin crepe or like uthappam/pancake.Either way it tastes good. The dhal gets soaked in less than an hour,once the batter is ready the dosa can be made.Grated veggies or some greens can be added to make it more healthy. Today I used,chopped onion and coriander leaves.Spicy tomato chutney or coriander chutney pairs very well with this dosa.Lets move on to the recipe............                                                                                                    ...
Post a Comment
Read more

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
Post a Comment
Read more