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A fragrant and spicy egg curry from Tamil Nadu, with a thin, coconut-based gravy. This classic street-food style salna is the perfect accompaniment for parottas, chapatis, or dosas.
For 4 servings
Prepare the Eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10-12 minutes for hard-boiled eggs. Drain, cool in an ice bath for easy peeling, and peel. Make a few shallow slits on each egg and set aside.
Prepare the Masala Paste: Roughly chop one of the tomatoes. Heat 1 tbsp of oil in a pan over medium heat. Add the pearl onions and sauté for 3-4 minutes until translucent. Add ginger, garlic, and cashew nuts, and sauté for another minute. Add the chopped tomato and fennel seeds, cooking until the tomato is soft. Finally, add the grated coconut and roast for 2-3 minutes until fragrant and lightly golden. Turn off the heat, let the mixture cool completely, then grind it to a very smooth paste with a little water.
Temper and Sauté: Heat the remaining 2 tbsp of oil in a large pot or kadai over medium heat. Add the whole spices (bay leaf, cinnamon, cloves, cardamom, star anise) and let them sizzle for 30 seconds. Add the finely chopped large onion and sauté for 6-8 minutes until golden brown. Finely chop the second tomato, add it to the pot, and cook until it becomes soft and pulpy.
Build the Gravy: Lower the heat and add the spice powders (turmeric, red chili, coriander). Stir for 1 minute until fragrant. Add the ground masala paste, mix well, and cook for 5-7 minutes, stirring occasionally, until oil begins to separate from the masala.
Simmer the Salna: Pour in 3 cups of water and add salt. Whisk well to combine. Bring the gravy to a boil, then reduce the heat to low. Cover and simmer gently for 10-12 minutes, allowing the flavors to meld. Do not boil vigorously. Gently add the slit boiled eggs to the gravy. Sprinkle with garam masala, stir gently, and cook for another 2-3 minutes.
A fragrant and spicy egg curry from Tamil Nadu, with a thin, coconut-based gravy. This classic street-food style salna is the perfect accompaniment for parottas, chapatis, or dosas.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 338.41 calories per serving with 15.3g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Garnish and Serve: Turn off the heat, garnish with finely chopped coriander leaves. Let it rest for 10 minutes before serving. Serve hot with parottas, chapatis, or idiyappam.
Replace the eggs with boiled potatoes, paneer cubes, or a medley of vegetables like carrots, peas, and beans. Add them in the final simmering stage.
Use chicken or mutton pieces instead of eggs. Sauté the meat after the onions and cook until tender before adding the ground paste and water.
For a richer, thicker gravy, increase the number of cashews to 12-15 or add 1 tablespoon of poppy seeds (khus khus) to the masala paste.
Eggs are a complete protein source, containing all nine essential amino acids. They are vital for muscle repair, immune function, and overall body maintenance.
The blend of spices like turmeric, ginger, and garlic is rich in compounds that have powerful anti-inflammatory and antioxidant effects, helping to protect the body's cells from damage.
The use of coconut and cashew nuts provides beneficial medium-chain triglycerides (MCTs) and monounsaturated fats, which support heart health and provide a steady source of energy.
Muttai Salna is traditionally served with flaky Parottas. It also pairs wonderfully with Idiyappam (string hoppers), Chapatis, Dosas, or even plain steamed rice.
While coconut is key to the authentic flavor, you can make a variation without it. Increase the amount of onions and tomatoes, and add more cashews or a spoonful of roasted gram dal (pottukadalai) to the paste for thickness.
To make it less spicy, reduce the amount of red chili powder and use a milder variety like Kashmiri chili powder. To increase the heat, you can add a slit green chili along with the onions.
It is moderately healthy. Eggs provide excellent protein, and spices offer anti-inflammatory benefits. However, it contains coconut and oil, so it's best enjoyed in moderation as part of a balanced diet.
One serving of Muttai Salna contains approximately 320-380 calories, depending on the specific amount of oil and coconut used.
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