Mutton salna or elumbu rasam can be had with plain rice, parotta, dosa or idiyappam. Here is my mom’s recipe. Salna is made with mutton bones. I like them with a little flesh.
- Mutton Bones – 350 grams
- Oil – 3 tbsps
- Cloves – 3
- Cinnamon – 1 inch
- Bay leaf – 1
- Onion – 2 cups, chopped
- Curry leaves – 8
- Tomatoes – 1, chopped
- Ginger – 1 inch
- Garlic – 3 cloves
- Chilli powder – 1 + 1/2 tbsps ( adjust according to taste)
- Coriander powder – 1/2 tbsp
- Turmeric powder – 1/4 tsp
- Channa dal – 1 + 1/2 tsp
- Water – 1 cup
- Salt – to taste
Grind to a fine paste:
- Coconut pieces – 1/3 cup
- Cumin seeds – 1/4 tsp
- Fennel seeds – 1/4 tsp
- Cinnamon stick – half an inch
- Water as required
- Clean and wash the mutton bones with water and turmeric powder.
- Grind the ginger and garlic together to a fine paste.
- Heat oil in a pressure cooker pan.
- Add cloves,cinnamon and bay leaf and saute for 30 seconds.
- Add the chopped onions, curry leaves and tomatoes.
- Let it cook till the tomatoes loses shape and the onion turns light golden.
- Add the ginger garlic paste to it and saute for 1 minute.
- Add turmeric powder and mutton bones.
- Let it cook for 2 minutes.
- Add little salt, coriander powder and chilli powder and cook for 4 minutes.
- Add the ground coconut paste, water, salt and channa dal to the mutton mixture and bring it to a boil.
- Pressure cook the mixture for approximately 5 or 6 whistles.
- If the mixture becomes thick after pressure cooking, dilute with water.
- If you do not have a pressure cooker, you can cook the salna covered on medium heat until done.