Egg Salna – Mutta Salna – Muttai Salna for Parotta

Egg Salna Recipe – Mutta Salna Recipe – Muttai Salna Recipe – Mudurai Parotta Salna – Side Gravy for Biryani – Parotta Salna Kuzhambu – Mutta Gravy for Parotta – Side Gravy for Parotta – Egg Parotta Salna Recipe – easy Parotta Salna – How to make Muttai Salna – How to amke Muttai Salan – Mutta Salna in Tamil – Tamil Nadu Muttai Salna recipe – Salna Recipe – பரோட்டா சல்னா – Rottu Kadai Salna recipe – ரோட்டுக்கடை புரோட்டா சால்னா #parottasalna #muttaisalna #muttasalna #eggsalna #முட்டை சால்னா  #சால்னா #பரோட்டா சால்னா 

What is Salna?  

Salna is a spicy coconut based gravy dish that is served with Parotta. Its quite popular among south Indian street style foods. Typically served with flat breads / parotta but also can be paired with biryani / pulao / idli dosa!

There are many versions of Salna, can be made veg or non veg style. Plain salna which is also known as Empty Salna is a veg version where the base gravy is made with spices and some lentils added for thickeners. This Egg Salna recipe is also made with one such base gravy combined with boiled eggs.

பரோட்டா, தோசை, இட்லி, சப்பாத்தி, சூடான சாதத்தில் ஊற்றி சாப்பிட முட்டை சால்னா அருமையாக இருக்கும்!

Parotta

This gravy can be be with either hard boiled eggs or lightly scrambled beaten eggs which is added directly to the simmering gravy. Either ways its tastes awesome with parotta!

Chicken Salna Recipe – Tamil Nadu Parotta Salna

Mushroom Salna

Side Gravy for Biryani – Biryani Side dish

Empty Salna – Plain Salna – Rottu Kadai Bucket Salna

Print Recipe

Egg Salna Recipe - Muttai Salna - முட்டை சால்னா

Egg Salan / Muttai Salna, a spicy gravy made with eggs, very popular among street style foods, typically served as a side for Parotta!

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: dinner, lunch, Main Course

Cuisine: Indian, madurai, tamil nadu

Keyword: egg salna, mutta salna, salna, side gravy

Servings: 6

Author: Mullai Madavan

Ingredients

For masala paste

• 3 tsp Oil
• 2 tsp Bengal gram / Channa dal / Kadala paruppu
• 2 long Dry Red chili
• 1 tsp Black peppercorns
• 1 each Cardamom
• 4 each Cloves
• 1 small Cinnamon stick 1/2 inch size
• 1 tsp Fennel seeds
• 1 tsp Cumin seeds
• 1/2 cup Onion
• 1/4 cup Tomato
• 1 each Green chili
• 1/4 cup Fresh coconut pieces
• 1/4 cup Water to blend

For Gravy

• 5 large Hard Boiled eggs
• 1/4 cup Oil
• 1/2 tsp Cumin seeds
• 5 each Curry leaves
• 1 cup Onion finely chopped
• 1/2 cup Tomato
• 1 tbsp Ginger Garlic Paste
• 1/4 tsp Turmeric powder
• 1 tsp Red Chili powder hot variety
• 2 tsp Coriander powder
• 1.5 tsp Salt or to taste
• 1 cup Water
• 1/4 cup Coriander leaves for garnish
• 5 each Curry leaves for garnish
• 2 tsp Sesame Oil or Coconut oil optional (for gravy)

Instructions

Hard Boiled Eggs

• Boil 5 large eggs in enough water for 10 minutes over very high flame.
  
• Switch off and let it sit cover in that hot water for 10 minutes.
• Rinse them in cold water, crack and peel off the shell.
• Set this aside.

To make the masala paste

• Heat little oil in a kadai / pan and fry the bengal gram until golden.
  
• To this, add dry red chillies, black peppercorn, cinnamon, cloves, cardamom, fennel seeds, cumin seeds, green chili and onions and tomato.
• Fry until the onion and tomato turn soft and mushy.
• Add chopped coconut pieces and fry along for few minutes.
  
• Remove this mixture from pan to a blender and let it cool down a bit.
  
• Blend this with little water to make a fine masala paste.
• Keep this aside.

To make the gravy

• Heat oil in the kadai / pan and temper with little cumin seeds and curry leaves.
• Saute finely chopped onions until soft and golden.
  
• Add ginger garlic paste and fry until the raw smell goes.
• Followed by tomatoes and cook until mushy.
  
• Add turmeric powder, red chili powder, coriander powder and salt. Fry well the onion tomato mixture until the oil separates.
  
• Now add the ground masala paste, add some water and cook for few minutes.
  
• Make small slits in the boiled eggs and add that to the gravy.
  
• Simmer for few minutes or until desired consistency and garnish with coriander and curry leaves.
  
• Depending upon your preference switch off at the right desired consistency.
• Light thin gravy suits for parotta / idli / dosa / poori and semi thick suits for biryani / pulao!

Chicken Stuffed Paratha – Ceylon Parotta

Vegetarian Chalna

CHICKEN SALNA RECIPE – Side dish for Parotta, Biryani, Idli, Kal Dosai & Idiyappam