Evolution is imminent, and an essential part of “growing up” is rediscovering our needs and necessities and changing our lifestyles to accommodate the same. There once was a time when meat was an integral part of our diets. Aside from religious requirements, quite a large part of the population across the world regularly ate some form of meat daily. Undoubtedly an essential source of protein, meat was also what kept our ancestors alive.
However, the world has changed tremendously ever since. While our forefathers relied on meat because other forms of foods were not available, the same is not the case right now. Moreover, news about animal cruelty has led people to give up meat altogether, as they move towards a more humane lifestyle that is equally, if not more, beneficial for the body and the mind.
So, what are the advantages of going vegan or at least vegetarian to start with? Why is it that more and more athletes are moving towards a plant-based diet when meat was a vital part of their food intake, until a few years back? Finally, what has led veganism to become more than a trend, and the first step towards a healthy lifestyle?
More Nutrients By the simple process of elimination, once you stop eating meat and dairy products, you will be forced to consume other foods such as fruits, vegetables, nuts, and seeds. As a result of this, your daily intake of nutrients, found inside these diverse foods, will increase. Which also raises the question if all vegan foods are alike? The short answer to this is, they are not, especially when you take into account concoctions such as fake meat. Just like with any other food, it is crucial to take into account the nutrient values of whatever you eat and focus on foods that provide you with the maximum amounts of antioxidants, vitamins, and fibre. There are a lot of products that satisfy the needs of a vegan. Here is an honest review on Green Vibrance. Humane Being vegan is an essential part of fighting for animal rights. Besides denouncing the inhuman killing of living beings, veganism goes a step further and disregards any dairy products either. This stops all practices that in any way, lead to contamination of our foods as well as mistreatment for cattle for the benefit of humankind. Moreover, to further support the cause, there has been a noticeable increase in vegan and vegetarian restaurants across the world. It has reached a point that many fast-food restaurants now have options for both vegans and vegetarians, leaving meat-eaters with no excuse not to slowly make changes to their diets.
Body Effects The effects of a clean, plant-based diet on our bodies has long been proven by research. Not only does veganism lead to weight loss, but it also helps lower blood sugar resulting in lesser chances of getting type 2 diabetes. Furthermore, regular intake of fruits and legumes has been directly linked to lessening the chances of getting certain types of cancer. From reducing risk of heart disease to pain control for arthritis patients, the medical benefits of a vegan diet are reasons enough to consciously work towards adopting veganism, or at least a part of it, in our daily lives.
முட்டை மாஸ் – Recipe for preparation of muttai mass – Pudukottai special recipe made with boiled eggs and salna. Pudukottai egg mass recipe. Recipe with step by step pictures.
Muttai Mass or Pudukottai egg mass is a side dish that seems to have originated from Pudukottai, Tamilnadu. Its believed that this recipe was the brain child of the master (chef) at Muthupillai Canteen several decades ago. When the restaurant ran out of gravies for the night, the chef made this egg side dish with whatever leftover gravy (salna) he could lay his hands on and it immediately caught on with its customers. People started saying that the dish was “mass” (really good) and that’s how it got its name. This side dish can be easily made with any left over salna or meat gravy. I have made a vegetarian version of the salna today for making the muttai mass.
This is a two part recipe. First we will make a plain salna and use the salna to make the muttai mass . If you have any left over chicken kuzhambu or kurma, you can use that also. The salna is itself very good side dish for chapati, idli or parotta. I will show a very simple salna recipe that is vegetarian. Here is how to do it.
Here are other recipes from the site Egg Recipes Kurma / Salna Recipes
Here is the video of how to make muttai mass recipe
First lets make a plain salna We will be making a masala paste and here is what you will need.
Heat peanut oil in a pan and add in all the dry spices and curry leaves. Roast on a low flame for a couple of minutes.
Add in the green chillies, ginger, garlic and onions. Saute on a low flame for 5-7 minutes. It is important to keep the flame on low so the spices does not burn.
Once the onions are soft, add in the tomatoes. Preferably country tomatoes (naatu thakkali) which have a slight tang to it. Saute till the tomatoes are soft and cooked down.
Add in the red chilli powder, salt and fresh shredded coconut.
Mix well to combine and cook for a couple of minutes more. Remove the pan from heat and set aside to cool.
Grind the masala to a fine paste. Add a cup of water while grinding.
Heat oil in a kadai and add in the fennel seeds. Add in the sliced onions and saute for a few minutes till the onions are soft.
Add in the chopped mint leaves.
Add the ground masala and one cup of water.
Let the salna simmer for five minutes. If the gravy is too thick, then add little water to adjust the consistency of the gravy. Remove from heat and add in the coriander leaves. Salna is ready.
Now lets make our star, muttai mass using the salna we made. We will need hard boiled eggs for this muttai mass recipe. Chop the eggs and keep aside. Cut each egg into 4 pieces. Set aside.
Heat oil in a pan and add in the curry leaves, green chillies and onions. Saute for 3-4 minutes till the onions are soft.
Add in the tomatoes and salt. Saute till the tomatoes are cooked and mushy.
Add in the turmeric powder, chilli powder and coriander powder. Saute for a minute.
Add in three ladles (about one cup) of salna to the pan.
Immediately add in the boiled eggs. Gently mix the eggs so it coats the masala.
Muttai mass is ready. Its a fantastic side dish that goes so well with everything like chapati, dosa, parotta and even pulao.
For the Salna Masala for making Muttai Mass
- 1/2 inch piece ginger
- 5 - 6 cloves garlic
- 1/3 cup onion, chopped
- 1/3 cup chopped tomatoes (preferably country tomatoes – naatu thakkali)
- 3 green chillies
- 1 tablespoon fried gram – daliya (pottukadalai)
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon black peppercorn
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 1 sprig curry leaves
- 2 cloves
- 1/4 inch piece cinnamon
- 1/3 cup fresh shredded coconut
- 1 tablespoon peanut oil
- 1 teaspoon red chilli powder
- 1 teaspoon salt
Other Ingredients for salna
- 1 tablespoon peanut oil
- 1/2 teaspoon fennel seeds
- 1/3 cup onions, chopped
- 3 - 4 sprig mint leaves, chopped
- 2 sprig coriander leaves
For the Muttai Mass
- 4 hard boiled eggs, peeled and cut
- 1 tablespoon peanut oil
- 1 sprig curry leaves
- 1/2 cup onion, sliced
- 2 - 3 green chillies, sliced
- 1 tomato, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chilli powder
- 1/2 teaspoon coriander powder
- 1 cup salna (prepared as per recipe above)
- 1 sprig curry leaves for garnish
- 2 sprigs coriander leaves, chopped for garnish
Salna for making Muttai Mass
- Heat peanut oil in a pan and add in all the dry spices and curry leaves. Roast on a low flame for a couple of minutes.
- Add in the green chillies, ginger, garlic and onions. Saute on a low flame for 5-7 minutes. It is important to keep the flame on low so the spices does not burn.
- Once the onions are soft, add in the tomatoes. Preferably country tomatoes (naatu thakkali) which have a slight tang to it. Saute till the tomatoes are soft and cooked down.
- Add in the red chilli powder, salt and fresh shredded coconut.
- Mix well to combine and cook for a couple of minutes more. Remove the pan from heat and set aside to cool.
- Grind the masala to a fine paste. Add a cup of water while grinding.
- Heat oil in a kadai and add in the fennel seeds. Add in the sliced onions and saute for a few minutes till the onions are soft.
- Add in the chopped mint leaves.
- Add the ground masala and one cup of water.
- Let the salna simmer for five minutes. If the gravy is too thick, add little water. Remove from heat and add in the coriander leaves. Salna is ready.
Muttai Mass Recipe
- We will need hard boiled eggs for this recipe. Chop the eggs and keep aside. Cut each egg into 4 pieces. Set aside.
- Heat oil in a pan and add in the curry leaves, green chillies and onions. Saute for 3-4 minutes till the onions are soft.
- Add in the tomatoes and salt. Saute till the tomatoes are cooked and mushy.
- Add in the turmeric powder, chilli powder and coriander powder. Saute for a minute.
- Add in three ladles (about one cup) of salna to the pan.
- Immediately add in the boiled eggs. Gently mix the eggs so it coats the masala.
- Muttai mass is ready.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Side Dish
- Cuisine: Tamilnadu
