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.
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 two cups of water.
Let the salna simmer for five minutes. 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 recipe. Chop the eggs and keep aside. Cut each egg into 6 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.
- ½ inch piece ginger
- 5-6 cloves garlic
- ¼ cup onion
- 2 tomatoes (preferably country tomatoes - naatu thakkali)
- 3 green chillies
- 1 tablespoon fried gram - daliya (pottukadalai)
- ½ teaspoon fennel seeds
- ½ teaspoon black peppercorn
- ½ teaspoon cumin seeds
- ½ teaspoon coriander seeds
- 1 sprig curry leaves
- 2 cloves
- ¼ inch piece cinnamon
- ¼ cup fresh shredded coconut
- 1 tablespoon peanut oil
- 1 teaspoon red chilli powder
- 1 teaspoon salt
- 1 tablespoon peanut oil
- ½ teaspoon fennel seeds
- 1 onion, sliced (1/4 cup)
- 3-4 sprig mint leaves, chopped
- 2 sprig coriander leaves
- 4 hard boiled eggs, peeled and cut
- 1 tablespoon peanut oil
- 1 sprig curry leaves
- ½ cup onion, sliced
- 2-3 green chillies, sliced
- 1 tomato, chopped
- ½ teaspoon salt
- ½ teaspoon turmeric powder
- ½ teaspoon chilli powder
- ½ teaspoon coriander powder
- 1 cup salna (prepared as per recipe above)
- 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 two cups of water.
- Let the salna simmer for five minutes. Remove from heat and add in the coriander leaves. Salna is ready.
- We will need hard boiled eggs for this recipe. Chop the eggs and keep aside. Cut each egg into 6 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.
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