Loading...
A fragrant and spicy South Indian egg curry with a thin, coconut-based gravy. This popular street-food style salna from Tamil Nadu is the perfect side dish for parottas, chapatis, or dosas.
For 4 servings
Prepare Eggs and Masala Paste
Sauté Aromatics and Build Gravy Base
A classic Karnataka one-pot meal, reimagined for a low-glycemic diet. This version uses wholesome foxtail millet instead of rice, combined with lentils and vegetables in a fragrant, spicy tamarind broth. It's comfort food that's both hearty and healthy.
A wholesome and savory South Indian pancake made with a low-glycemic blend of millets, brown rice, and mixed lentils. Packed with fiber and protein, this diabetic-friendly adai is a delicious and guilt-free choice for breakfast or dinner.
Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
A fragrant and spicy South Indian egg curry with a thin, coconut-based gravy. This popular street-food style salna from Tamil Nadu is the perfect side dish for parottas, chapatis, or dosas.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 291.99 calories per serving with 10.19g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Salna
Add Eggs and Finish
Replace the eggs with paneer cubes, boiled potatoes, or a mix of vegetables like carrots, peas, and cauliflower. Add them during the last 5-7 minutes of simmering.
Use chicken or mutton pieces instead of eggs. Brown the meat after sautéing the onions and cook it until tender before adding the masala paste and water.
For a slightly richer and thicker salna, you can increase the number of cashews to 10-12 or add a tablespoon of melon seeds (magaz) to the grinding paste.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
The use of coconut and cashew nuts provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and brain function.
Spices like turmeric (containing curcumin), ginger, and garlic have powerful anti-inflammatory and antioxidant properties that help combat oxidative stress in the body.
Egg Salna should have a thin, soupy consistency, much lighter than a typical North Indian curry. It's designed to be generously ladled over parottas or rice, so it shouldn't be thick or creamy.
Yes, you can omit the poppy seeds if they are unavailable. They add a subtle nutty flavor and help thicken the gravy slightly, but the dish will still be delicious without them. You can add an extra tablespoon of roasted gram dal to compensate.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors tend to develop and taste even better the next day. Reheat gently on the stovetop or in the microwave.
Egg Salna can be a part of a healthy diet. It's a great source of protein from the eggs. The use of various spices offers anti-inflammatory benefits. However, it contains coconut and oil, so it should be consumed in moderation, especially if you are monitoring your fat intake.
One serving of Egg Salna (approximately 1 cup) contains around 260-290 calories. This is an estimate and can vary based on the specific ingredients and oil quantity used.