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    You are here: Home / Recent Posts / Mutton Salna

    Mutton Salna

    Last Updated On: May 27, 2022 by Sharmilee J

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    Mutton Salna is a spicy, flavourful gravy made by cooking mutton in a tomato, onion & coconut based puree and with spices. Mutton Salna is served along with biryani / parotta and relished by dunking the parotta in Salna & resting it for couple of minutes.
    Mutton Salna Recipe
    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.

    More mutton recipes

    Mutton Salna Recipe
    Actually I had no plans for any photoshoot today so was relaxing after sending mittu to her art class thats when amma alarmed me saying its bakrid tomorrow, have you planned anything?Nooo I said then she asked me to click this salna and so I pushed myself and made this easy mutton salna…yes it very easy I just made it within 30mins and tadaa here it is for you. We had a hearty lunch and while its pouring heavily outside and everyone is dozzing off, Now I am here with this post.I wish I had some hot phulkas now to have it with this salna hehe 🙂 Now lets come to reality and get on to learn the recipe.

    Mutton Salna Recipe
    If you have any more questions about this mutton salna recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
    Tried this mutton salna recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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    Mutton Salna

    Mutton Salna is a spicy, flavourful gravy made by cooking mutton in a tomato, onion & coconut based puree and with spices. Mutton Salna is served along with biryani / parotta and relished by dunking the parotta in Salna & resting it for couple of minutes.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Servings2
    AuthorSharmilee J

    Ingredients

    • 200 gms mutton with bones
    • 3 tablespoon toor dal
    • 1 small sized big onion finely chopped
    • 1 small sized tomato roughly chopped
    • 1 teaspoon ginger garlic paste
    • a small pinch turmeric powder
    • 1 teaspoon red chilli powder
    • 1 and 1/2 teaspoon coriander powder
    • 1 cup water
    • salt to taste

    To grind to a paste:

    • 3 tablespoon coconut
    • 1/2 teaspoon fennel seeds
    • 1/4 teaspoon cumin seeds
    • 1/4 teaspoon pepper corns

    To temper:

    • 2 teaspoon cooking oil
    • 1/4 inch cinnamon
    • 1/4 teaspoon kalpasi stone flower
    • 2 nos cloves
    • 2 nos cardamom
    • 1 small bayleaf

    Instructions

    • 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 Mutton Salna with biryani / parotta...yummm!

    Notes

    • 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 whistles 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.
    Nutrition Facts
    Mutton Salna
    Amount Per Serving (150 g)
    Calories 472 Calories from Fat 279
    % Daily Value*
    Fat 31g48%
    Saturated Fat 13g81%
    Trans Fat 0.02g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 13g
    Cholesterol 73mg24%
    Sodium 112mg5%
    Potassium 556mg16%
    Carbohydrates 26g9%
    Fiber 8g33%
    Sugar 5g6%
    Protein 24g48%
    Vitamin A 822IU16%
    Vitamin C 13mg16%
    Calcium 89mg9%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    How to make Mutton Salna

    1. 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.
      How to make mutton salna - Step1
    2. 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.
      How to make mutton salna - Step2
    3. Rinse toor dal and keep it ready.Then add mutton, saute for 2mins…once the texture of mutton and color changes add the dal.
      How to make mutton salna - Step3
    4. 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.
      How to make mutton salna - Step4
    5. Let the gravy boil until oil seperates.Finally garnish with coriander leaves and switch it off.
      How to make mutton salna - Step5

    Serve it with biryani / parotta…yummm!
    Vegetable Salna Recipe

    Expert Tips

    • 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.

    Mutton Salna Recipe


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    Filed Under: Diwali Non-Veg Recipes, Mutton, Mutton, Non Veg Recipes, Ramzan, RandomPosts, Recent Posts

    Reader Interactions

    Comments

    1. Divs

      October 05, 2014 at 10:55 am

      Mmmm such a droolworthy salna.. need to try it ASAP! 🙂

      Reply
    2. Chandrani Banerjee

      October 05, 2014 at 3:18 pm

      Spicy and delicious mutton salna.

      Reply
    3. Sugi Arun

      October 09, 2014 at 10:47 am

      Yummy..will try this weekend 🙂

      Reply
    4. Savannagal

      October 14, 2014 at 6:07 pm

      This dish sounds divine. Could it be made with a lamb shank, but without the Kalpasi? I have no idea where to find it.

      Reply
      • SHARMILEE J

        October 15, 2014 at 8:44 am

        Yes you can try…..kalpasi can be skipped, no issues

        Reply
    5. bhuvi

      November 01, 2014 at 12:26 am

      Can this recipe be used for chicken

      Reply
      • SHARMILEE J

        November 01, 2014 at 10:34 am

        Yes you can use this recipe for chicken too……

        Reply
    6. Sajitha Saleem

      November 04, 2014 at 2:54 am

      Hi my cooking encyclopedia,

      Thank you very much. I tried this today and superb. Awesome with parotta. Thanks again, usually my search for any recipe will land in sharmis passion. I would read many recipes but urs would be the best. Sometimes I just search the veg + sharmis. And I can just follow ur recipe without second thought coz it's a guaranteed hit. Thanks again.

      Reply
    7. urmimala ghatak

      July 24, 2015 at 12:35 pm

      Hi..planning to try this tomorrow for my mother's birthday..with 1 kg mutton, could you please help me..shall I triple the spiced etc? Would greatly appreciate a reply..thanks!

      Reply
    8. SHARMILEE J

      July 24, 2015 at 2:33 pm

      Yes you can triple the ing….adjust the spices according to your taste too

      Reply
    9. Blabbermouth!?!

      August 23, 2015 at 10:38 pm

      I tried it today, it is an awesome recipe and very easy to make and loved the taste !! Thank you !!! Convey my regards to your mom !

      Reply
    10. Sindhu

      June 07, 2017 at 11:33 am

      Hi ,
      I tried this recipe and we all loved it. I got special appreciation from my guests too. Thank you for theeasyyet tasty recipe.

      Reply
    11. Bash

      January 23, 2018 at 3:55 pm

      Yakka, where were you all these days. My wife and kid loved this dish. This dish had finger licking taste. Many Many thanks. Especially, this time (Wife Pregnant), she loved this dish with dosa and I am rushing now to supermarket to buy Mutton again to make today.

      Reply
    12. Saritha

      May 20, 2018 at 4:01 pm

      Is it toor dal must ?

      Reply
      • Sharmilee J

        May 22, 2018 at 5:49 am

        yes else it will be too watery

        Reply
    13. prasanna

      August 23, 2018 at 10:11 pm

      Dear sharmilie i love your receipies and wonderful potraits of it.. lovely.. i became great fan of you.. today i tried this receipe it really goes well with biriyani…my hubby appreciated a lot

      Reply
    14. Arun Sengupta

      May 24, 2020 at 9:57 pm

      Well first of all thank you so much for posting this recipe and I seriously appreciated the fact that you shared a lot of images for each step, which made it a bit easier for to me to judge my progress.
      Now the best part is that I am not at all a cook … and I was able to take on this heavy duty cuisine, Mutton Chettinad 🙂
      And it was actually a success, obviously my wife helped a bit…. but this was such an awesome achievement for me, especially during this lockdown.
      Will try more in the near future.
      Thank you and Stay Safe !!!

      Reply
    15. PG

      August 20, 2023 at 4:51 am

      Made it tonight for dinner. Having it with jasmine rice. Sooooooo good! Thank you for sharing the recipe!

      Reply
    5 from 6 votes (5 ratings without comment)

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