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RESTAURANT STYLE MUTTA SALNA

May-29-2017
Swathy Nandhini
10 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT RESTAURANT STYLE MUTTA SALNA RECIPE

Mutta salna is a thick coconut based egg gravy that is served for parotta or chapathi in South Indian restaurants. It is very tasty and goes well for idli, dosa, idiyappam, chapathi or parotta.

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • Tamil Nadu
  • Boiling
  • Side Dishes
  • Lactose Free

Ingredients Serving: 4

  1. eggs 5
  2. onion 1
  3. tomato 1
  4. Ginger garlic paste 1 tsp
  5. cumin Seeds 1 tsp
  6. turmeric powder pinch
  7. chilli Powder 1/2 tsp
  8. coriander Powder 1 tsp
  9. Garam masala powder 1 tsp
  10. salt as required
  11. oil 2 tsp
  12. bay leaf 1
  13. For Grinding:
  14. onion 1
  15. garlic 6
  16. mint leaves handful
  17. coconut 1/4 cup
  18. coriander seeds 1 tsp
  19. cinnamon 1/2 inch
  20. cloves 5
  21. fennel seeds 1/2 tsp
  22. pepper seeds 1/2 tsp
  23. star anise 2
  24. oil - 2 tsp

Instructions

  1. Start with making grounded masala. Heat oil in a pan, add fennel seeds, pepper, cinnamon, Cloves and star anise.
  2. Salt for a minute. Add garlic and saute until it changes color.
  3. Add onion and saute until it turns translucent. Switch off and add mint leaves.
  4. Saute and allow it to cool. Once cooled, transfer everything to a mixie jar.
  5. Add coconut and coriander seeds to it. Add little water and grind into paste. Keep aside.
  6. Heat oil in a pan, add bay leaves and cumin seeds. Then add chopped onion and saute well.
  7. Add ginger garlic paste and saute until the raw smell goes. Add tomato and saute until it turns mushy.
  8. Now add the grounded masala along with required water for the gravy. Mix and cook in medium flame.
  9. Add turmeric powder, chilli powder, Coriander powder, garam masala powder and required salt.
  10. Mix well and cook until the oil separates. Now add the eggs and mix well. You can also add eggs by beating it.
  11. Cover and cook in low flame for few minutes until the eggs gets cooked and the gravy becomes thick.
  12. The mutta salna is ready. Serve it hot for dosa or chapathi.

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