Egg Salna/Muttai Salna

Muttai salna is a South Indian stew like gravy which is served along with the Parottas especially in the road side shops and parotta stalls.
The salna is a slightly watery,flavorful gravy can be made with egg,chicken and veggies or can be made plain gravy.
Egg salna is made in two ways in which the beaten egg is add to the boiling gravy and the second version is adding the hard boiled eggs to thegravy.
As my family likes the second method I prefer to make that version,this salna tastes goes very well with idiyappam and dosa too.Now off to the recipe.....................................


Onion(finely chopped)1
Ginger&garlic paste2tsp
Green chilly2
Fennel seeds/sombu1tsp
Poppy seeds/kasakasa1/2tsp
Coriander leavesfor garnishing

To saute and grind 

Onion(roughly chopped)2(medium size)
Tomato2(large size)
Mint/pudina leaves1handful
Coriander leaves1handful
Green chilly5
Chilly powder/milagai podi1tsp
Coriander powder/dhania podi2 tsp
Garam masala powder1/4tsp
Turmeric powder/manjal podi1/8tsp

For the seasoning

Cinnamon/pattai1inch piece
Star anise2petals
Bay leaves1
Fennel seeds/sombu1/4tsp


  • Heat the pan with 1/2 tbs of oil and saute the onion,green chilly till transparent.Then add the mint leaves,coriander leaves,tomato and cook it till mushy. Add all the powders and saute it for a minute,put off the fire.Grind it to a fine paste after cooling,keep it aside.
  • Now grind the coconut,fennel and poppy seeds to a fine paste.
  • Heat the pan with the remaining oil,crackle the fennel seeds,then add the wholegaram masala.
  • Saute the chopped onion and green chilly,then add the ginger garlic paste,fry it till the raw smell disappears.
  • Now add the ground paste and fry it for a minute,add around 2 cups of water and allow to boil in a medium flame for 6-7 mins.
  • At this stage add the ground coconut paste and one more cup of water,let it boil for another 4-5 minutes or till the raw smell goes away.
  • Add the boiled eggs to it and cook it for a minute and add the chopped coriander leaves.Put off the fire.
  • Egg salna is ready.
  • Serve it with parotta or idiyappam


  • Do not add use coconut more than 1/4 cup otherwise it will change the consistency. 
  • The given amount of chilly powder is for medium spice level,it can be increased or decreased according to personal preference.
  • Add a tsp of lemon juice after put off the fire to the salna if the sourness is not enough.
  • I made slits on the egg  and added to the gravy.


Nice inviting and tasty curry !!

wow..delicious preparation Nalini! Egg salna n parotta looks too tempting :)

Wish i get that parotta and salna rite now, love the colour of the salna,drooling here.

Salna looks delicious! Then background idiyappam and parotta are attracting me very much!

Wow! So delicious! Tempting clicks with the parotta at the back! :)

Its inviting. Nice clicks.

Super inviting and tempting salna....

Looks delicious and inviting.

Would be great for parottas. loved u bowls

Lovely color of the Salna aks...i ll try with potato instead of egg...;)

reserve one egg for me nalini :) love this with namma ooru yennai parotta :)

wow makes me drool SN :) superb love this combination a lot, usually when I go to restaurents I order this combo... chumma aassathal clicks

Delicious side dish for parotta.. Wish I could taste it right away.. Looks tempting.. :)

Nalini, this is an osm preparation, this egg/chicken salna brings back my days in my hometown..totally loved the spread..

Delicious preparation...yummy..

This isa deliciuous salna recipe...need to try this...looks superb....

Made this recipe a few days ago exactly as described.. Easily one of the best dishes I've cooked so far, went amazing with Parottas! Bookmarked it right then, n now waiting for the next opportunity to make it!

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