Mutta Salna

🔥 Prep

• Peel the 4 boiled eggs and halve them lengthwise.
• Peel and finely chop the 1 onion.
• Chop the 1 tomato into small pieces.
• Measure out 1 tsp poppy seeds.
• Measure out 1 tsp fennel seeds.
• Measure out 3 tbsp grated coconut.
• Measure out 1 tsp chilli powder.
• Measure out 2 tbsp oil.
• Measure out 1 tsp salt.
• Measure out 300 ml water.

🔥 Cook

• 1. Heat 2 tbsp oil in a pan over medium heat.
• 2. Add 1 tsp poppy seeds and 1 tsp fennel seeds; sauté for 30 seconds until fragrant.
• 3. Add the chopped onion; cook for 2-3 minutes until translucent.
• 4. Add the chopped tomato; cook for 2 minutes until soft.
• 5. Stir in 1 tsp chilli powder, 1 tsp salt, and 3 tbsp grated coconut; mix for 1 minute.
• 6. Pour in 300 ml water; bring to a boil over medium-high heat, then reduce to low and simmer for 5 minutes.
• 7. Gently add the halved boiled eggs; simmer for 2-3 minutes to let flavors infuse.
• 8. Turn off heat and let rest for 2 minutes before serving.

🔥 Serve

• Serve the Mutta Salna hot, spooned over steamed white rice or accompanied by soft idlis.
• Garnish with a sprinkle of fresh chopped coriander leaves for added freshness.
• Pair with a side of crispy dosa or warm paratha for a complete meal.