

Anjal Masala Fry with Neer Dosa
Crispy, perfectly spiced Anjal Masala Fry with light Neer Dosa - a protein-packed, quick dinner.
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Homestyle scrambled egg with fiber-rich cabbage poriyal and rice. Protein-packed and perfectly spiced comfort!

A quick and delicious South Indian stir-fry combining finely shredded cabbage with fluffy scrambled eggs and aromatic spices. This protein-packed side dish comes together in under 25 minutes and pairs perfectly with rice and sambar.
Serving size: 1 cup

Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.


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Homestyle scrambled egg with fiber-rich cabbage poriyal and rice. Protein-packed and perfectly spiced comfort!
This udupi dish is perfect for dinner. With 457.66999999999996 calories and 12.629999999999999g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the vegetables. Finely shred the cabbage, finely chop the onion, and slit the green chilies. Keep all ingredients measured and ready for a quick cooking process.
Heat oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Add the urad dal and sauté for 30-45 seconds until it turns a light golden brown. Immediately add the slit green chilies and curry leaves, and sauté for another 30 seconds until fragrant.
Add the chopped onions and a pinch of salt. Sauté for 2-3 minutes until the onions become soft and translucent.
Add the shredded cabbage, turmeric powder, and the remaining salt. Mix everything well to combine. Stir-fry on medium-high heat for 2 minutes.
Reduce the heat to low, cover the pan, and let the cabbage cook for 5-7 minutes. Stir occasionally. The cabbage should be tender but still have a slight crunch. Avoid adding any water, as the cabbage will cook in its own moisture.
Push the cooked cabbage to the sides of the pan, creating a well in the center. Pour the lightly beaten eggs into this well. Let them set for 30-40 seconds before gently scrambling them until they are almost cooked through.
Gently mix the scrambled eggs with the cabbage. Add the optional grated coconut and chopped coriander leaves. Stir everything together and cook for one final minute.
Turn off the heat. Serve the Cabbage and Egg Poriyal hot as a side dish with steamed rice, sambar, or rasam.
Serving size: 1 cup
Rinse and Soak the Rice (35 minutes)
Cook the Rice (15 minutes)
Rest and Fluff (10 minutes)