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.
Servings2
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.
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