Egg Salna | Mutta Salna


Egg Salna is a staple food of Tamilnadu, which is a gravy sautéing of onion, tomatoes and made rich by adding coconuts and other spices. Delicious Egg Salna is a great side dish for parotta, chappathi and even dosa. Egg Salna has close resemblance to kurma dishes except for slight variations. This is one of the quickest side dishes that can be prepared when unexpected guests arrive. There is no compromise for taste. The rich creamy gravy says it all. Salna has a runny type gravy whereas kurmas are more denser and thick. Traditionally, Egg Salna is served with porotta while kurma is served with chappati or roti. If you have boiled eggs, Mutta Salna is very easy to prepare. Prepare the spicy base gravy and half of the job is over. Even without adding eggs, this creamy Salna gravy is lip smacking. You can see the oil floating on top. Hot and fluffy Porotta served with Egg Salna and curd raitha is simply irresistible.

This is a wholesome breakfast or dinner dish that you will really love. Eggs are rich and nutritious that provides sufficient energy to carry you throughout the day. The protein rich eggs are healthy especially for kids and elders. Mutta Salna tastes well with biriyani and pulao dishes as well. It is dry roasting grated coconut and other spicy ingredients over low flame, that makes the Egg Salna unique and flavorful. Cool the mixture well and grind to a fine paste. Add the tomatoes as per sourness required. Adjust accordingly. For kids, you can reduce the chilly flavor. Kids love mildly flavored coconutty gravies. Boil the salna gravy well until the raw smell of ingredients goes and then add the boiled eggs. You can discover a well detailed Mutta Salna recipe here that can be easily prepared at home.

Egg Salna | Mutta Salna | Parotta Salna

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Cuisine Tamil
Servings 6 People



  • Heat 1 tbsp oil in a kadai and roast the coconut until brown in colour.
  • Then add sliced ginger, garlic, red chilly powder, turmeric powder and coriander powder. Roast it for 4-5 minutes in low flame. Then turn off the flame and let it cool.
  • Heat 2 tbsp oil in a saucepan and saute onion till soft. Then add green chilly and tomato. Saute it for 5-6 minutes or until it is soft.
  • Grind the roasted coconut masala by adding little water to make a smooth paste.
  • Pour the ground mix and 1&1/2 cup water, add curry leaves and let it boil.
  • When the mixture boils well, add boiled and peeled eggs. Cook it for for another 5 minutes in medium flame.
  • Egg salna is ready now.


You can visit this link Kerala Style Egg Curry With Coconut. You can also visit this link Egg Molly.
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