Mutton Chaalna – Street Food
- 10
- March
- 2010
Also Known As: Mutton Salna. Parotta Side Dish – Chalna. Tamil Nadu Style Mutton Salna. Meat Salna, Mutton Ki Salan – Madhraasi Style. Mutton Thanni Kuzhambu.
Vegetarian’s Choice:
The interesting part about road side’ dish is, its aroma in the air. Well, there would be also some sick kerosene smell from the stove, food maybe handled literally by hands(hopefully washed?), automobiles exhaustion, road dust, falling leaves from the trees, nearby sewage…you name it!!! But why is it still tempting everyone??!
Little did we worry when we were young(if 18-21-23 is still called young). Always ended up making bunch of foodie friends in the hostel and flocked around the bandi walla’s special food.
One such exciting-tantalizing recipe that always allured me is this special mutton/chicken salna served along with fluffy/fried barottas in my neighborhood. Well, when I say neighborhood (where I grew up)…I was forbade from eating out, esp’ street food or at any fast food joints. There was no big restriction from my family(not that I know). But, who ever knew my father had special veto power and remained as perfect example of ‘control freak’:(:(
Anyhow, after zillions of error method, I finally arrived at this perfect watery(exactly the way the bandi wallah does)salna. Since this Salna/Mutton Salan, is usually served along with barottas…
Ingredients:
- Mutton with bones(100 grams, and definitely not more than that)
- Mutton broth 2 cups
- Onion 1 large grated
- Chilies 3-5 minced
- Tomatoes 2 crushed
- Ginger-garlic paste 1 spoon
- Cilantro finely chopped
- Salt
- Turmeric powder 1/4 spoon
- Chili powder 1 spoon
- Pepper powder 1/4 spoon
- Garam masala powder – NO
- Bhuna chana powder 2 tsp
- Yogurts 1 table spoons
- Coconut milk thin 1 cup
- Lemon juice 2-4 spoons
- Bay leaves crushed
- Cinnamon 1
- Cloves 1
- Bay leaf 1
- Oil few spoons
Method:
- Abandon the pressure cooker today. Its going to be the stove-top method.Ssssssslow Coooooooking!!!
- Well, in a wide vessel, heat oil. Add the whole spices, followed by crushed items, chili, ginger-garlic paste and onion. Fry real good, once the raw odor is gone, add tomatoes and cilantro. Continue frying.
- Once oil shows up on the top, add the meat. Cover and cook, meat turns opaque. Now add 2-4 cups of water and continue slow cooking.
- When the water reduces drastically, add mutton broth. If you feel, the meat is tender enough…start adding salt, turmeric, chili, pepper, chana dal powder and coconut milk. Reduce the heat and bring this to boil. Maybe it will take some time.
- Further add, yogurts and lemon juice. Remove from heat.
- Serve warm to go with your Barottas. Enjoy.
looks delicious..haven’t prepared mutton in a long time…
yummy salan…delicious
Mutton Salna va …kalakureenga Malar…Goes well with our road side paratha’s …my favourite…lovely
Its new to me…Looks delicious and perfect comb with parotta..
very delicious
The mutton dish looks truly comforting!
Oh My!!! oh My!!! That looks super delicious deary!!!may be i should try this soon with soy chunks..
Hi Malar,
nice slooooooooooo recipe.. i dont know whats Barotta..
Looks so tempting..Love this kind of gravy for parotta, appam etc
Malar,
Gravy looks really good with any kind of chappathi, nann, paraotta etc.
Malar, I think it was in Sig’s blog that I was saying how we stopped at a roadside restaurant near Pudukottai and ate food like this, it was v v tasty.
I like reading about stuff like this.
Of course you now that I want mine with the mutton
I want this salna with some parottas rite now..lipsmacking!
Delicious mutton salna, looks very fabulous malar..
Dear Malar
For quite some time I have been looking for salna recipe and here you are…
will try when I am back…:-(
have a nice weekend
ushnish
I love mutton…thought it has its adverse effects… I still love them… provided they are very well cooked….. It has to just melt or slip down my throat… That is the texture I love.. Your prep surely looks a PERFECT 10!!!!!!
Hugs)))
Ash….
(http://asha-oceancihope.blogspot.com/)
Hi Malar, my fav mutton is here! WOW! Dish looks simply superb!
Less mutton,slow cooked and lots of flavors,just the way I like it
Mutton salna in slow cooker sounds too good Malar…my favorite combo with this is puris or parottas
A great preparation of mutton, looks like a delicious and comforting dish!
Very flavorful salna with less mutton!!
Good gravy dish…awesome post about the street food experience:)
mom used to make mutton salna with aapam or idiyappam.. now your recipe makes me wanna go see mom… love it dear, will try it sometime for sure.
pics are too good..roadside ones taste good becoz they add chicken skin or mutton intestine…or that;s what I’ve heard
Really mouth watering dish dear…..
Thanks a lot, friends:)
Devasena,
Hei unakku romba lollu da, that sounds terrible…I have been enjoying all these scrap meat in road side salna-wa, gosh.
Yuck…chicken skin is bit bearable…goat’s intestine, eeewhew!!!
Well anyway, if planning to eat out’ we should not worry about the source and raw materials, right.
Thats a delicious Barrota kulambu malar .. How could i forget the roadside wala barotta and this kulambu .. but hearing the above .. Yuck !! I dont think I will ever buy there .. Making a note of this recipe for a home made version..
Nee vera Malar, yenakku 30-yey romba young dhaan, hahahaha manassa thethikiren !!
mutton salna looks simply superb, adhu kooda nee vera parotta-nnu sollitiyaa, so, vitta poi senjuduven polirukku
looks exactly like they serve in the stalls, smooth & creamy, yours must certainly be much more delicious!!!! super, super!!!