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A fragrant and spicy mutton curry from Tamil Nadu, known for its thin yet flavorful gravy. It's the perfect side dish for parottas, dosas, or idiyappam, simmered with a special blend of roasted spices and coconut.
For 4 servings
Pressure Cook the Mutton
Prepare the Salna Masala Paste
Sauté the Base Aromatics
A fragrant and spicy mutton curry from Tamil Nadu, known for its thin yet flavorful gravy. It's the perfect side dish for parottas, dosas, or idiyappam, simmered with a special blend of roasted spices and coconut.
This south_indian recipe takes 85 minutes to prepare and yields 4 servings. At 414.43 calories per serving with 36.89g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Masalas
Combine and Simmer the Salna
Garnish and Serve
Replace mutton with 500g of bone-in chicken. Reduce the pressure cooking time to 2-3 whistles (about 10-12 minutes).
Make it vegetarian by using a mix of vegetables like carrots, potatoes, peas, and cauliflower. Skip the pressure cooking step and add the vegetables after sautéing the tomatoes, cooking them until tender before adding the masala paste.
Increase the number of dried red chilies and green chilies, or add 1/2 tsp of black pepper powder along with the other spice powders for extra heat.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from the mutton, a form that is easily absorbed by the body. Iron is crucial for forming hemoglobin and preventing anemia.
The recipe includes spices like turmeric, ginger, and cloves, which contain natural compounds with anti-inflammatory properties that can help reduce inflammation in the body.
A single serving of Mutton Salna (approximately 1 cup or 280g) contains around 550-650 calories. This is an estimate and can vary based on the fat content of the mutton and the amount of oil used.
Mutton Salna can be part of a balanced diet. It is an excellent source of protein and iron from the mutton. However, it is also high in calories and saturated fat. To make it healthier, you can use leaner cuts of mutton and reduce the amount of oil.
Mutton Salna is traditionally served with flaky Parottas. It also pairs wonderfully with Idiyappam (string hoppers), Dosas, Idlis, and even plain steamed rice or ghee rice.
Yes, absolutely. You can substitute mutton with bone-in chicken. Reduce the pressure cooking time to 2-3 whistles (about 10-12 minutes) as chicken cooks much faster.
Salna is meant to have a thin, watery consistency. If yours is too thick, simply add more hot water and simmer for a few more minutes to combine the flavors. Adjust the salt accordingly.
You can store leftover salna in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat thoroughly before serving.
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