Madurai Mutton Salna


  • Chili powder-2tsp, coriander powder-2tsp
  • Powdered Pepper-2tsp, cumin(jeera)-2 tsp , fennel (sombu)-1tsp, turmeric powder- half tsp
  • Coarsely grounded Cinnamon-1″, Cardamom-2, Clove-4, Star anise (annasi poo)-1, 1″ Ginger, 15 no garlic cloves, bay leaf-2, black stone flower(kalpasi)-3 pieces, nutmeg powder 1 pinch
  • Groundnut oil-100 ml
  • Small/big onion-300g
  • Finely chopped tomatoes-100g
  • Split Green chili-6 no
  • Thinly sliced Mint leaves, coriander leaves, curry leaves
  • Mutton pieces-750
  • Paste 100g coconut, 50g groundnut, 50g fried-gram
  1. Heat oil in a pressure cooker, add onion, green chili and saute for one minute, add bay leaf, kalpasi, cinnamon, clove.
  2. Saute for two minutes, add ginger, garlic and saute till raw smell goes off. Add tomatoes, onions, mint, coriander leaves and saute for two minutes and add mutton pieces and saute for five minutes.
  3. Stir well, add curry leaves, pepper, cumin, fennel seed and turmeric powders and mix well.
  4. Add chili, coriander powder, curry mix, salt and mix well. Add hot water and pressure cook for 6 or 7 whistle. Release the steam and open the cooker, add coconut paste, coconut milk and cook for five minutes. Add nutmeg powder and coriander leaves and remove from stove.

Salna goes well with parota, rice, idli, dosa, bread, chapatti etc

Note: How to make Curry Mix Powder:

Dry roast, in slow flame, 2 red chili, 2 tsp coriander seed, 1tsp dhoor dhall, 1tsp channa dhall, 10 curry leaves, half tsp each of pepper, cumin & fennel seed till it turns light brown and smell emanates. Store in air-tight container.

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