Muttai Salna | How to make Egg Salna

I am getting back to posting for the CCC after a couple of weeks. Even though I have been cooking from my diary or cookbooks, I simply forgot about posting on the date and then it simply skipped my mind.

I have Salna for today's post. Salna is a typical Tamilian Dish served with Parotta. I have eaten the Vegetarian Salna with Parotta many times. However, the fancy that my Kids have for NonVeg Salna is more than the Veg ones. I am told it tastes simply out of the world.

Anyway, this salna is a semi thick gravy that doesn't have any vegetable as a whole. Whatever goes in, is ground and added to the gravy. So all one needs to do is to soak the parottas and enjoy with the gravy.

Check out the Vegetable Chalna / Salna served with Virudhunagar Ennai Parotta, Veechu parotta that's very famous in Tamil Nadurudhunagar Ennai Parotta, Veechu parotta that's very famous in Tamil Nadu.

Muttai Salna | How to make Egg Salna

Ingredients Needed:

Boiled eggs - as needed
Onions - 2 medium
Tomatoes - 3 medium
Coconut - 1/2 cup
Ginger - 1"
Garlic - 4 cloves
Peppercorns - 1 tsp
Cumin seeds - 1 tsp
Clove - 2
Cinnamon - 1"
Cardamom - 1
Fennel seeds - 1/2 tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Few curry leaves
Coriander leaves handful
Oil - 2 tsp + 2 tsp

How to make the Egg Salna

Wash and boil the eggs in a pan. Once done, peel and keep it aside.

In another pan, heat oil, add all the whole spices, saute well.

Next add the chopped garlic, ginger, onions, and saute till brown. Then add the tomatoes, and cook till it turns soft. Remove to a plate and add few more drops of oil and saute the coconut. Once it changes colour, remove and allow to cool.

Grind all the roasted ingredients to a fine paste by adding water.

Heat a nonstick pan with 2 tsp of oil, add curry leaves, and then the ground paste. Add salt, red chili powder, turmeric powder and coriander powder, bring to boil. Simmer for 10 mins or till oil comes out.

Make marks with knife on the eggs so that the eggs get the masala inside as well. Add the eggs to the simmering gravy. Add chopped coriander leaves.

Cook for another 5 to 7 mins, remove.

Serve with Chapati or Parotta.

This goes for the May Week 3, Cooking from Cookbook Challenge  Group.

Posted in: Indian Cook