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.
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
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.
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📖 Recipe
Mutton Salna
Ingredients
- 200 gms mutton with bones
- 3 tbsp toor dal
- 1 small sized big onion finely chopped
- 1 small sized tomato roughly chopped
- 1 tsp ginger garlic paste
- a small pinch turmeric powder
- 1 tsp red chilli powder
- 1 and 1/2 tsp coriander powder
- 1 cup water
- salt to taste
To grind to a paste:
- 3 tbsp coconut
- 1/2 tsp fennel seeds
- 1/4 tsp cumin seeds
- 1/4 tsp pepper corns
To temper:
- 2 tsp cooking oil
- 1/4 inch cinnamon
- 1/4 tsp 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.
How to make Mutton Salna
- 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!
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.
Divs
Mmmm such a droolworthy salna.. need to try it ASAP! 🙂
Chandrani Banerjee
Spicy and delicious mutton salna.
Sugi Arun
Yummy..will try this weekend 🙂
Savannagal
This dish sounds divine. Could it be made with a lamb shank, but without the Kalpasi? I have no idea where to find it.
SHARMILEE J
Yes you can try…..kalpasi can be skipped, no issues
bhuvi
Can this recipe be used for chicken
SHARMILEE J
Yes you can use this recipe for chicken too……
Sajitha Saleem
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.
urmimala ghatak
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!
SHARMILEE J
Yes you can triple the ing….adjust the spices according to your taste too
Blabbermouth!?!
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 !
Sindhu
Hi ,
I tried this recipe and we all loved it. I got special appreciation from my guests too. Thank you for theeasyyet tasty recipe.
Bash
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.
Saritha
Is it toor dal must ?
Sharmilee J
yes else it will be too watery
prasanna
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
Arun Sengupta
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 !!!