Mutton Salna

A traditional Mutton Salna recipe that is so popular in madurai with rich flavours that makes it perfect to serve with parota.Mutton pieces are cooked in onion and tomato based gravy with ground nuts, coconut and few spices to enhance the flavour .Lot of variations are there in making Salna but the basic ingredients are nuts,spices and coconut.The addition of nuts and coconut gives Salna the perfect consistency and the mint leaves,coriander leaves,spices makes it more flavourful.This Salna recipe can be made with chicken,mushrooms and veggies too.Do try this Mutton Salna at home and serve for breakfast for your loved ones 😊





250 gms Mutton

10 shallots

1 tomato

4 cloves of garlic

2 green chillies

2 dried red chillies

1 tsp fennel seeds

1 inch ginger

2 bay leaf

3 cloves

2 cardamoms

1 small cinnamon stick

2 star anise

1/2 tsp turmeric powder

1/2 chilli powder

3/4 tsp coriander powder

1/2 tsp cumin powder

2 tbsp oil

1 cup water

Few chopped coriander leaves

Few chopped mint leaves

Few curry leaves

Salt to taste


Clean and wash the mutton pieces ,saute them with oil,cloves,cardamom,bay leaf,cinnamon and star anise with turmeric powder for 5 mins on low flame.

In a kadai, saute shallots, tomato,green chilli, dried red chillies, garlic, ginger and fennel seeds for 5 mins on low flame .Then add coconut and saute for 2 mins on low flame .

Add cashews to this sauteed mixture and grind them to fine paste with water.

Add this ground mixture to the mutton pieces ,then add turmeric powder, chilli powder, cumin powder, coriander powder,mint leaves, coriander leaves,curry leaves ,1 cup water and salt.

Pressure cook for 3 whistles and then reduce the flame to low and cook for 10 mins.

Delicious Mutton Salna ready to serve.

3 thoughts on “Mutton Salna

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s