Mutta Salna Recipe (South Indian Style Egg Drop Gravy)
Delicious South Indian Egg Gravy Perfect for Parotta, Chapathi, and More
Description:
Mutta Salna is a flavorful and aromatic South Indian-style egg drop gravy, commonly served with parotta or chapathi. Inspired by the street-side shops of South India, this hearty dish is a comforting accompaniment for idli, dosa, idiyappam, chapathi, or parotta. With its rich blend of spices, fresh coconut, and the delicate taste of eggs, Mutta Salna is a must-try dish that will make you reach for seconds. Perfect for weekday lunches, this simple yet delectable curry is sure to become a favorite in your kitchen.
Cuisine: South Indian
Course: Lunch
Diet: Eggetarian
Ingredients
| Main Ingredients | Quantity |
|---|---|
| Whole Eggs | 5 |
| Onion | 1 (finely chopped) |
| Tomato | 1 (chopped) |
| Ginger Garlic Paste | 1 tbsp |
| Cumin Seeds (Jeera) | 1 tsp |
| Turmeric Powder (Haldi) | a pinch |
| Red Chilli Powder | 1/2 tsp |
| Coriander Powder (Dhania) | 1 tsp |
| Garam Masala Powder | 1 tsp |
| Salt | as required |
| Oil | 2 tsp |
| Bay Leaf (Tej Patta) | 1 |
| For Grinding | Quantity |
|---|---|
| Onion | 1 (roughly chopped) |
| Garlic | 6 cloves |
| Mint Leaves (Pudina) | a handful |
| Fresh Coconut | 1/4 cup |
| Coriander Seeds (Dhania) | 1 tsp |
| Cinnamon Stick (Dalchini) | 1/2 inch |
| Cloves (Laung) | 5 cloves |
| Fennel Seeds (Saunf) | 1/2 tsp |
| Black Peppercorns | 1/2 tsp |
| Star Anise | 2 pieces |
| Oil | 2 tsp |
Preparation Time
| Item | Time |
|---|---|
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
Instructions
-
Prepare the Masala Paste:
- Heat 2 teaspoons of oil in a heavy-bottomed pan. Add the fennel seeds, black peppercorns, cinnamon stick, cloves, and star anise. Let the spices cook for about a minute, releasing their fragrant aromas.
- Add the garlic and sauté until it turns golden and fragrant. Then, add the chopped onion and sauté until it becomes translucent.
- Once the onion is soft, add the fresh mint leaves and stir for a few seconds. Turn off the heat and allow the mixture to cool.
- After it has cooled down, transfer the cooked spices, garlic, onion, and mint to a mixie jar. Add fresh coconut and coriander seeds, and grind everything into a smooth paste, adding a little water as needed. Set the masala paste aside.
-
Cook the Gravy:
- In the same heavy-bottomed pan, heat another 2 teaspoons of oil. Add the bay leaf and cumin seeds, allowing them to sizzle.
- Add the chopped onion and sauté well until it softens and becomes golden brown. Add the ginger garlic paste and cook until the raw smell disappears.
- Add the chopped tomato and sauté until the tomato becomes soft and mushy.
-
Add the Masala:
- Now, add the prepared masala paste to the pan, along with the required amount of water to adjust the consistency of the gravy. Mix well and cook over medium heat for about 5 minutes, allowing the flavors to meld together.
-
Season the Gravy:
- Add the turmeric powder, red chilli powder, coriander powder, garam masala powder, and salt to the gravy. Stir everything together and continue to cook until the oil begins to separate from the gravy, indicating that the spices are well-cooked.
-
Add the Eggs:
- Gently add the whole eggs into the gravy. You can either crack the eggs directly into the gravy or beat them in a separate bowl before adding. Mix gently to ensure the eggs are submerged in the gravy.
- Cover the pan and let it cook on low flame for a few minutes, allowing the eggs to cook through and absorb the flavors of the gravy. The gravy will also thicken during this process.
-
Serve:
- Once the eggs are cooked and the gravy has thickened, remove from heat. Serve the Mutta Salna hot with Kerala Parotta, Chapathi, or your choice of South Indian bread.
- For an added side dish, serve with Carrot Methi Pachadi or a simple vegetable salad to complete the meal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 200 kcal |
| Protein | 12 g |
| Carbohydrates | 10 g |
| Fat | 14 g |
| Fiber | 3 g |
| Sodium | 300 mg |
Mutta Salna is a perfect combination of spices, eggs, and aromatic coconut paste. It’s a comforting dish that’s rich in flavor and goes wonderfully with soft parottas or chapathi. Make this dish for your next lunch, and it will surely be a crowd-pleaser!
