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    Home » Recipes » Egg Recipes

    Egg Salna | Muttai Salna

    Published: Sep 22, 2020 · Modified: Oct 26, 2020 by Ramya · 1 Comment

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    Delicious and simple South Indian Tamil Style Muttai Salna – Egg Salna recipe with step by step pictures. Egg Salna is an easy side dish recipe for chapati, parotta, pulao or dosa!

    Egg Salna

    Salna is my most favorite side dish for parotta or chapati and it comes a close second only to Kurma. Both Salna and Kurma are similar in the ingredients used, both are served as side dishes to flat breads and are native to Tamilnadu. Salna is runny gravy made with a base of onions and tomatoes, in addition to the coconut-based masala paste. Kurma, though has a coconut based masala paste is thicker and creamier than a Salna. Salna is traditionally served with parotta and kurma is served as a side dish for chapati or roti. Although I love both Salna and Kurma, when it comes to parotta – my first choice will always be making a Salna. Recently I made Egg Salna or Muttai Salna as a side dish for Zaffrani Pulao and we really loved it.

    Egg Salna

    I have shared a couple of Salna recipes on my blog – Vegetable Salna and Mushroom Salna. Today’s Egg Salna recipe is not made in a pressure cooker, but can easily be made in a single pan. If you have boiled eggs, making this Salna is very simple. We will first make a spice paste with onions, green chillies, garlic cloves and tomatoes along with coconut, poppy seeds, fried gram, coriander and fennel seeds. This spice paste makes the base gravy which usually is called Empty Salna. Even without any vegetables, this runny gravy with oil floating on top is just very tasty. All it needs is boiled eggs to make it Muttai Salna.

    Muttai Salna

    I am a huge fan of Egg Salna and Parotta with a side of Thayir Pachadi – Onion Raita. In my opinion, there is no point in having parotta without the raita. And this is not just any kind of onion Raita. The onion are sliced neither too thick nor thin and the ratio to onions and curd just should equal. At times, when onion raita is made as a side for Biriyani, the onions are finely chopped but the flavor of the raita comes through only with sliced onions. This Salna recipe though being the best side dish for Indian flat bread, also goes really well with Pulao or even Dosa.

    How to make Egg Salna | Muttai Salna –

    📖 Recipe

    Muttai Salna

    Egg Salna | Muttai Salna

    Ramya
    Delicious and simple South Indian Tamil Style Muttai Salna – Egg Salna recipe with step by step pictures. Egg Salna is an easy side dish recipe for chapati, parotta, pulao or dosa!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Total Time 50 minutes mins
    Course Side Dish, Side Dishes
    Cuisine Tamilnadu Recipes
    Servings 4 people
    Calories 100 kcal

    Equipment

    • Fry Pan/Kadai

    MEASUREMENT

    1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

    Ingredients
      

    For Salna Masala –

    • 1 Large Onion
    • 2 Tomatoes
    • 2 teaspoon Oil
    • 1 teaspoon Fennel Seeds
    • ½ tablespoon Coriander Seeds
    • 6-8 Garlic Pods
    • 1 tablespoon Fried Gram
    • ⅓ cup Chopped Coconut
    • ½ teaspoon Poppy Seeds
    • 1-2 Green Chillies

    For Egg Salna –

    • 2-3 Hard Boiled Eggs
    • ½ cup Finely Chopped Onions
    • 2-3 tablespoon Finely Chopped Mint Leaves
    • 2-3 tablespoon Finely Chopped Coriander Leaves
    • 1.5 tablespoon Oil
    • 1 Dried Bay Leaf
    • 1 ” Cinnamon Piece
    • 2 Cloves
    • 1 Green Cardamom
    • ¾ teaspoon Red Chilli Powder
    • ½ teaspoon Garam Masala Powder
    • ¼ teaspoon Turmeric Powder
    • Fresh Curry Leaves
    • Salt as needed
    • Water as needed
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    Instructions
     

    To prepare the salna masala –

    • In a pan, heat oil. Add fennel seeds, coriander seeds, cut green chillies and garlic cloves. Fry for a few seconds.
    • Next add roughly chopped onions and tomatoes. Fry for a couple of minutes.
    • Keep it covered and cook on low flame for 6-7 mins. Remove from heat once the onions & tomatoes are soft. Add fried gram, poppy seeds, chopped coconut.
    • Once cooled down, grind into a smooth paste by adding water as needed. Set aside.

    To make Egg Salna –

    • In the same pan, heat oil. Add bay leaf, cinnamon stick, cardamom and cloves. Fry for a few secs and then add curry leaves.
    • Add finely chopped onions and fry until translucent.
    • Now add the prepared masala paste. Add 1 to 1.5 cups of water as needed. Cook for 4-5 mins on low flame.
    • Next add spice powders – red chilli powder, garam masala powders powder and turmeric powder. Cook for a couple of minutes.
    • Add salt as needed and chopped mint & coriander leaves.
    • Let the gravy come to a slow boil for about 10-12 mins. If needed, add more water to make it runny.
    • As oil floats on top, add sliced hard-boiled eggs. Cook for 2-3 mins on low flame and remove from heat.
    • Serve hot with Parotta or any Indian bread or Idli or Dosa or Appam or Pulao.

    Nutrition

    Nutrition Facts
    Egg Salna | Muttai Salna
    Amount per Serving
    Calories
    100
    % Daily Value*
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Side Dishes for Roti
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    Muttai Salna

    Detailed step-wise picture recipe of making Egg Salna | Muttai Salna –

    To prepare the salna masala –

    In a pan, heat oil. Add fennel seeds, coriander seeds, cut green chillies and garlic cloves. Fry for a few seconds.

    Next add roughly chopped onions and tomatoes. Fry for a couple of minutes.

    Keep it covered and cook on low flame for 6-7 mins. Remove from heat once the onions & tomatoes are soft. Add fried gram, poppy seeds, chopped coconut.

    Once cooled down, grind into a smooth paste by adding water as needed. Set aside.

    To make Egg Salna –

    In the same pan, heat oil. Add bay leaf, cinnamon stick, cardamom and cloves. Fry for a few secs and then add curry leaves.

    Add finely chopped onions and fry until translucent.

    Now add the prepared masala paste. Add 1 to 1.5 cups of water as needed. Cook for 4-5 mins on low flame.

    Next add spice powders – red chilli powder, garam masala powders powder and turmeric powder. Cook for a couple of minutes.

    Add salt as needed and chopped mint & coriander leaves.

    Let the gravy come to a slow boil for about 10-12 mins. If needed, add more water to make it runny.

    As oil floats on top, add sliced hard-boiled eggs. Cook for 2-3 mins on low flame and remove from heat.

    Serve hot with Parotta or any Indian bread or Idli or Dosa or Appam or Pulao.

    Note –
    • To perfectly hard-boil the eggs, drop them gently into a pot with water and boil them for 12-13 minutes, drain off the water and let the eggs soak in room temperature water for 5 mins. It will be easier to peel off the shell.
    • Adjust spices as per preference.

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    Ramya-CookingFromHeart

    Hi! I am Ramya, the face and voice behind Cooking from Heart 🙂 I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me →


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