Mutton Salna is a sidedish that is served along with biryani / parotta…..I am sure most of you love Parotta Salna combination…I’ve already posted a vegetable salna, now this mutton salna recipe is from my athai, she made this when she had visited us long back, I love dalcha for biryani and salna for parotta but salna can go very well even with biryani.So as its Bakrid tomorrow, I wanted to post this easy mutton salna which I made for todays lunch and clicked it too…so this is hot from my kitchen 🙂 We had it with mutton biryani and mutton chops and I’ve reserved the leftover mutton salna for tonite’s dinner as sidedish for chapathi 🙂
Mutton Salna Recipe
Recipe Category: Sidedish | Recipe Cuisine: South Indian
Mutton – 200 gms(Bone plus few small mutton pieces)
Toor Dal – 3 tbsp
Big onion – 1 small sized finely chopped
Tomato – 1 small sized roughly chopped
Ginger Garlic paste – 1 tsp
Turmeric powder – a small pinch
Red Chilli powder – 1 tsp
Coriander powder – 1.5 tsp
Water – 1 cup
Salt – to taste
Coconut – 3 tbsp
Fennel seeds – 1/2 tsp
Jeera – 1/4 tsp
Pepper corns – 1/4 tsp
Cooking Oil -2 tsp
Cinnamon – 1/4 inch piece
Kalpasi – 1/4 tsp
Cloves – 2 nos
Elachi – 2
Bayleaf – 1 small
- First add hte ingredients listed under ‘to grind’ to a mixer and grind it with little water to a smooth paste,Set aside.Heat oil in a pressure cooker – add the ingredients listed under ‘to temper’ and let it crackle.
- Then add onion, ginger garlic paste, tomatoes,curry leaves and fry for 2mins until tomatoes raw smell leaves.Now add turmeric powder,red chilli powder, coriander powder and required salt.Saute well till the masalas are nicely fried and blended.
- Rinse toor dal and keep it ready.Then add mutton, saute for 2mins…once the texture of mutton and color changes add the dal.
- Add required water till immersing level and pressure cook for 8 whistles or until mutton is cooked soft.Once pressure releases, open the cooker and let the gravy boil for 2mins.Then add coconut paste.
- Let the gravy boil until oil seperates.Finally garnish with coriander leaves and switch it off.
Serve it with biryani / parotta…yummm!
- I used kalpasi , special chettinad spice which gave the gravy a great flavour.If you don’t have just skip it and proceed but I recommend adding it.
- Adjust water quantity according to the thickness of the gravy.But usually the consistency of salna should be a bit runny.
- You can serve it with chapathi / idli / dosa too, tastes great.
- Amma says usually we reserve all the bone flesh mutton pieces for this salna.
- The number of pressure cooker whisles depends on the mutton variety.Amma says she usually gives 10 whistles for the mutton to be soft.
- You should feel any dal at all it should nicely mashed up and well blended with the gravy.