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Aromatic, protein-packed Chettinad Egg Masala with tangy rasam & rice. So perfectly spiced!

A fiery and aromatic South Indian curry where hard-boiled eggs are simmered in a rich gravy made from freshly roasted spices and coconut. A true taste of the Chettinad region, perfect for a hearty meal.
Serving size: 1 serving(1 cup of curry with 2 eggs)

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.

A tangy and spicy South Indian soup made with ripe tomatoes, tamarind, and aromatic spices. This comforting classic is perfect served with hot rice or enjoyed on its own as a light, flavorful soup.

Crispy, golden, and irresistibly crunchy fried lentil wafers. A classic South Indian accompaniment that adds the perfect crunch to any meal, ready in just a few minutes.
Serving size: 1 serving
Aromatic, protein-packed Chettinad Egg Masala with tangy rasam & rice. So perfectly spiced!
This chettinad dish is perfect for lunch. With 950.48 calories and 31.39g of protein per serving, it's a nutritious choice for your meal plan.
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Prepare the Eggs
Roast and Grind the Chettinad Masala
Prepare the Gravy Base
Cook the Curry
Simmer and Finish
Serving size: 1 serving
Rinse and Soak the Rice (35 minutes)
Cook the Rice (15 minutes)
Rest and Fluff (10 minutes)
Serving size: 1 serving
Cook the Dal: In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 1 cup of water. Pressure cook for 4-5 whistles on medium heat until the dal is completely soft and mushy. Once the pressure releases naturally, open the cooker and mash the dal well with the back of a spoon. Set aside.
Prepare the Rasam Base: While the dal cooks, combine the chopped tomatoes, tamarind paste, rasam powder, salt, and jaggery (if using) in a medium-sized pot. Add 2 cups of water. Bring the mixture to a boil, then reduce the heat and simmer for 8-10 minutes until the tomatoes are soft and the raw smell of the tamarind has disappeared.
Combine and Simmer: Pour the mashed dal into the tomato-tamarind mixture. Add 1 more cup of water, or adjust to achieve your desired consistency. Stir everything together well. Bring the rasam to a gentle simmer over low heat for 5-7 minutes, allowing the flavors to meld. A frothy layer will form on top. Do not let it come to a rolling boil, as this can diminish the aroma.
Prepare the Tempering (Tadka): Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and let them splutter completely. Add the cumin seeds, broken dried red chillies, and crushed garlic. Sauté for 30-40 seconds until the garlic turns light golden and fragrant. Finally, add the curry leaves and hing, and sauté for another 10 seconds.
Finish and Garnish: Immediately pour the hot tempering over the simmering rasam. You will hear a satisfying sizzle. Stir gently, then turn off the heat. Garnish with freshly chopped coriander leaves. Cover the pot and let the rasam rest for at least 5-10 minutes for the flavors to infuse before serving.
Heat the oil for frying.
Fry the appalams one by one.
Drain and serve.



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