Salna / Mutton Salna

Salna - This dish is very common in my part of Tamil Nadu. The salna is made only with goat or lamb bones with dal and lots of vegetables. 

As this dish needs more bones and less meat. Whenever I buy goat meat I save the bones to make meat salna.  

I made this salna as a dish for Idli and it was the best combo you can make it idli. As usual, my husband liked it very much, but this time the surprise was that my kids, who have no inclination for dal varieties also liked it very much.

It will be the best combo for many dishes like plain white rice, idli, dosa, paratha, naan or well with biryani varieties. 

Ingredients:

• 3/4 cup - Toor Dal
• 1/2 cup - Channa Dal 
• 1/2kg - Mutton bones
• 1 tsp - Fennel seeds
• 2nos - Onion(medium size)
• 2nos - Tomato(medium size)
• 1tsp - turmeric powder
• 3tbsp - Kulumbu Masala
• 1tsp - Ginger-garlic Paste
• 1/2tsp - Garam masala powder
• 4nos - Cloves
• 2nos - Bay leaves
• 2nos - Cinnamon(medium size)
• Oil as needed
• Coriander leaves and curry leaves for garnishing
• Salt for taste

Instruction

• Take toor dal, channa dal, and the mutton bone pieces in a pressure cooker cook until 2 whistles.

• Add all the vegetable salt and turmeric powder and cook till the vegetables are cooked.

• Then, add the kulumubu masala, garam masala to the gravy and cook for 3 to 4 minutes.

• Now, heat the oil in the kadhai splutter Cloves, bay leaves cinnamon, fennel seeds, and green chili.

• Then, add the chopped onion and when the onion is half done add the ginger-garlic paste and fry for 2-3minutes.

• Add the ginger-garlic paste and cook well till it is cooked and the aroma is gone.

• Now, add the chopped tomato, turmeric powder, chopped coriander leaves, and curry leaves fry till oil separates from the gravy.

• Now, add the boiled mutton bone pieces and toor dal with the vegetables and cook for 3-4minutes.

• Salna or Salna is ready to serve with Paratha, roti, puri, Biryani, idli, idiyappam, dosa also with plain white rice.