Mutta Salna Recipe (South Indian Style Egg Drop Gravy)

Mutta Salna is a South Indian egg drop curry that is served for parotta or chapathi.

Swathy Nandhini
Mutta Salna Recipe (South Indian Style Egg Drop Gravy)
355 ratings.

Mutta Salna is a South Indian gravy that is served for parotta or chapathi. I always like the salna given for parotta in small Street side shops. It is very tasty and goes well for idli, dosa, idiyappam, chapathi or parotta. Make this and we are sure you will make it again and again.

Serve Mutta Salna along with Kerala Parotta and Carrot Methi Pachadi for your weekday lunch.

If you like this recipe, you can also try other Egg curry recipes such as

  1. Kadai Egg Masala Recipe
  2. Egg Butter Masala Recipe
  3. Bengali Style Dimer Torka Recipe

Course: Lunch
Diet: Eggetarian
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

5 M

Cooks in

30 M

Total in

35 M

Makes:

4 Servings

Ingredients

  • 5 Whole Eggs
  • 1 Onion
  • 1 Tomato
  • 1 tablespoon Ginger Garlic Paste
  • 1 teaspoon Cumin seeds (Jeera)
  • Turmeric powder (Haldi) , a pinch
  • 1/2 teaspoon Red Chilli powder
  • 1 teaspoon Coriander Powder (Dhania)
  • 1 teaspoon Garam masala powder
  • Salt , as required
  • 2 teaspoons Oil
  • 1 Bay leaf (tej patta)
  • For grinding
  • 1 Onion
  • 6 cloves Garlic
  • Mint Leaves (Pudina) , handful
  • 1/4 cup Fresh coconut
  • 1 teaspoon Coriander (Dhania) Seeds
  • 1/2 inch Cinnamon Stick (Dalchini)
  • 5 Cloves (Laung)
  • 1/2 teaspoon Fennel seeds (Saunf)
  • 1/2 teaspoon Whole Black Peppercorns
  • 2 Star anise
  • 2 teaspoons Oil

How to make Mutta Salna Recipe (South Indian Style Egg Drop Gravy)

  1. To begin making the Mutta Salna recipe, let us first make the masala. Heat oil in a heavy bottomed pan, add fennel seeds, pepper, cinnamon, cloves and star anise. Let it cook for a minute.

  2. Add garlic and saute until it changes color. Add onion and saute until it turns translucent. Switch off and add mint leaves.

  3. Saute and allow it to cool. Once cooled, transfer everything to a mixie jar. Add coconut and coriander seeds to it. Add little water and grind into paste. Keep aside.

  4. Heat oil in a heavy bottomed pan, add bay leaves and cumin seeds. Then add chopped onion and saute well.

  5. Add ginger garlic paste and saute until the raw smell goes. Add tomato and saute until it turns mushy.

  6. Now add the ground masala along with required water for the gravy. Mix and cook in a medium flame.

  7. Add turmeric powder, chilli powder, coriander powder, garam masala powder and required salt.

  8. Mix well and cook until the oil separates. Now add the eggs and mix well. You can also add eggs that are  beaten in a separate bowl.

  9. Cover and cook in low flame for few minutes until the eggs gets cooked and the gravy becomes thick. The mutta salna is ready. 

  10. Serve Mutta Salna along with Kerala Parotta and Carrot Methi Pachadi for your weekday lunch