Salna is the modified version of the Mirchi Ka Salam from Mughlai cuisine. This was modified by the muslim community that settled down in Tamilnadu and made this mildly spiced gravy a staple at restaurants in south Tamilnadu. The Salna tastes best when made with mutton.
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
- Serving Size4
- 250 g Mutton
- 50 g Thillai’s Virudhunagar Salna Mix
- 3 Tablespoon Oil
- 100 g chopped Tomato
- 250 ml Coconut milk
- 800 ml Water
- Coriander Leaves
Heat 3 tablespoons of oil in a pressure cooker and add 100g of chopped tomatoes and sauté for 2 min.
Add 250 g of washed Mutton add 50g of Thillai’s Virudhunagar Salna Mix and blend well with the mutton.
Add 800 ml of water and salt to taste. Add 250 ml of coconut milk to the boiling mixture and pressure cook until you hear three or four whistles from the cooker. Garnish it with chopped coriander leaves and serve hot.