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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 Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
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
Equipment
Kadai / Wok / Sauce Pan , Mixer / Blender
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!