Muttai Mass And Salna Recipe

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

1. 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.
2. 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.
3. 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.
4. Add in the red chilli powder, salt and fresh shredded coconut.
5. Mix well to combine and cook for a couple of minutes more. Remove the pan from heat and set aside to cool.
6. Grind the masala to a fine paste. Add a cup of water while grinding.
7. 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.
8. Add in the chopped mint leaves.
9. Add the ground masala and one cup of water.
10. 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

1. We will need hard boiled eggs for this recipe. Chop the eggs and keep aside. Cut each egg into 4 pieces. Set aside.
2. 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.
3. Add in the tomatoes and salt. Saute till the tomatoes are cooked and mushy.
4. Add in the turmeric powder, chilli powder and coriander powder. Saute for a minute.
5. Add in three ladles (about one cup) of salna to the pan.
6. Immediately add in the boiled eggs. Gently mix the eggs so it coats the masala.
7. Muttai mass is ready.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Side Dish
• Cuisine: Tamilnadu

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

1. 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.
2. 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.
3. 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.
4. Add in the red chilli powder, salt and fresh shredded coconut.
5. Mix well to combine and cook for a couple of minutes more. Remove the pan from heat and set aside to cool.
6. Grind the masala to a fine paste. Add a cup of water while grinding.
7. 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.
8. Add in the chopped mint leaves.
9. Add the ground masala and one cup of water.
10. 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

1. We will need hard boiled eggs for this recipe. Chop the eggs and keep aside. Cut each egg into 4 pieces. Set aside.
2. 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.
3. Add in the tomatoes and salt. Saute till the tomatoes are cooked and mushy.
4. Add in the turmeric powder, chilli powder and coriander powder. Saute for a minute.
5. Add in three ladles (about one cup) of salna to the pan.
6. Immediately add in the boiled eggs. Gently mix the eggs so it coats the masala.
7. Muttai mass is ready.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Side Dish
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/muttai-mass-and-salna-recipe/

Veggies in ginger and coconut milk sauce. Vegan and Glutenfree. Recipe with by step by step pictures.

Ginger is one of the superfoods that we use everyday in our south Indian kitchen. It was even used as a medicine during the times of plague in the early nineteenth century. Those days, English bars offered ground ginger to customers for sprinkling on their beer and thats how ginger ale was born. Ginger is also used to treat digestive disorders, inflammation, common cold, etc.. This recipe is one of my favorite ways to get my ginger dosage.

Here is how to do Veggies in ginger and coconut milk sauce. This is one of my favorite ways to eat veggies.

Heat a teaspoon of coconut oil in a pan and add in the finely grated / minced ginger. Saute for a few seconds. Add in the whole green chillies. I like to add green chillies as whole as I like to bite a small piece of the chilli while eating for the spice kick. You dont need to add the chillies if you do not want it.

Add in the red chilli flakes, soy sauce, vinegar, sugar, black pepper powder and a seasoning cube / stock cube. Stock cube adds a nice flavor to the sauce. You can add vegetable stock in place of seasoning cube. Also add in quarter cup of water to the pan to avoid burning the sauces. If you do not want to add seasoning cube, just omit it. Note: I have not add any extra salt as the soy sauce and the stock cube has salt. You can always add more salt if you like.

Add in the vegetables of your choice. There is no set rule to the kind of vegetables you use. You can use whatever you have in your fridge. Add vegetables that take time to cook first. I have added carrots, beans, cauliflower and radish to go in the pan first. Cover the pan with a lid and cook for 10 minutes.

The veggies are half cooked. Now add in the leafy vegetables and greens, spinach etc.. Let it boil for 2-3 minutes until wilted.

I also like to add half a cup of lite coconut milk (second pressed) for flavour. Canned coconut milk works fine too. Add more or less depending on your taste. But a little coconut milk adds a nice richness to the sauce. I love coconut milk. So I add it to almost everything I cook. Let the sauce simmer for a minute.

Finally I add in the capsicum and switch off the flame. The capsicum will wilt from the heat of the sauce. Cooking the capsicum makes it mushy. I like the crunch from the capsicum. So I prefer not to cook the capsicum for long. Its a personal choice. If you feel the need to cook capsicum, cook for a couple of minutes. Make sure the veggies do not go mushy. Sprinkle some spring onions and you are done.

Serve hot. I like to serve the curry with brown rice and chilled cucumber salad.

• 1 teaspoon coconut oil
• 2 tablespoon minced ginger
• 3 - 4 whole green chillies (optional)
• 1 teaspoon soy sauce
• 1/2 teaspoon apple cider vinegar
• 1/2 teaspoon red chilli flakes
• 1/2 teaspoon sugar
• 1/2 teaspoon black pepper powder
• 1 stock seasoning cube
• 4 cups mixed vegetables and greens
• 1/2 cup lite coconut milk
• 1/2 cup diced capsicum (red and green)
• 2 stalks spring onion, chopped

1. Heat a teaspoon of coconut oil in a pan and add in the finely grated / minced ginger. Saute for a few seconds. Add in the whole green chillies.
2. Add in the red chilli flakes, soy sauce, vinegar, sugar, black pepper powder and a seasoning cube / stock cube. Stock cube adds a nice flavor to the sauce.
3. Add in the vegetables of your choice. There is no set rule to the kind of vegetables you use. You can use whatever you have in your fridge. Add vegetables that take time to cook first. I have added carrots, beans, cauliflower and radish to go in the pan first. Cover the pan with a lid and cook for 10 minutes.
4. The veggies are half cooked. Now add in the leafy vegetables and greens, spinach etc.. Let it boil for 2-3 minutes until wilted.
5. I also like to add half a cup of lite coconut milk (second pressed) for flavour. Canned coconut milk works fine too. Add more or less depending on your taste.
6. Finally I add in the capsicum and switch off the flame. The capsicum will wilt from the heat of the sauce. Sprinkle some spring onions and you are done.
7. Serve hot. I like to serve the curry with brown rice and chilled cucumber salad.

Notes

I have not add any extra salt as the soy sauce and the stock cube has salt. You can always add more salt if you like.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 25 mins
• Category: Side Dish
• Cuisine: Fusion