Egg Salna Recipe Muttai Salna Recipe

About Egg Salna Recipe

A simple side dish recipe for chapati, parotta, pulao, or dosa is egg salna. Egg salna is best served with parotta or chapati. Both Salna and Kurma are native to Tamilnadu, share many of the same ingredients, and are served as a side dish to flatbreads. Parottas are frequently served with mutta salna, especially at roadside shops andparotta stands. Fresh coconut, fennel seeds (saunf), cinnamon, cloves (laung), green cardamoms, white poppy seeds, cashew nuts, and green chilies are used to make the fresh coconut paste for the salna recipe. The amount of green peppers can be changed to suit your taste. Salna originated in South India and has since spread throughout the world in various forms. This gravy, known as Chalna in some places and Chaaru cury in Kerala, was actually created by accident for lack of a better, more impressive word.

Ingredients for Egg Salna Recipe

Egg :Raw eggs have a fairly bland flavour, but those who are more sensitive to them may find them overpowering. Because egg yolks are mostly fats, they have a buttery flavour, are very creamy, and have a smooth mouthfeel. Onion:Onions are considered a basic ingredient or the foundation of Indian cooking and are used to make any gravy, curry, or bhuna dish. The flavour and aroma of onion transforms any ordinary dish into a mouthwatering and delectable one. Tomatoes:Tomato flavour is frequently described as sweet, tart, tangy, or well- balanced. Tomato flavour is also known as classic tomato flavour or old-fashioned tomato flavour in some cases. Some tomatoes are described as having a mild or bland flavour. Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.