A fiery and aromatic South Indian egg stir-fry from the Chettinad region. Hard-boiled eggs are tossed in a bold, freshly ground masala of black pepper, fennel, and other fragrant spices, making for a quick and flavorful side dish.
Prep10 min
Cook15 min
Servings4
Serving size: 2 egg halves
329cal
16gprotein
21gcarbs
21g
Ingredients
8 piece Egg (large)
1.5 tbsp Black Peppercorns
1 tsp Fennel Seeds
1 tsp Cumin Seeds
3 tbsp Sesame Oil (gingelly oil is preferred for authenticity)
1 tsp Mustard Seeds
1 tsp Urad Dal (split and skinned black gram)
15 piece Shallots (finely chopped, or 1 large onion)
A tangy and flavorful one-pot rice dish from South India, made with ripe tomatoes, aromatic spices, and fluffy rice. It's a perfect quick meal or a popular choice for lunchboxes.
Creamy, tangy, and light homemade curd (dahi), a staple in every Indian household. This simple recipe uses just two ingredients to create a probiotic-rich food perfect for raita, lassi, or enjoying on its own. Note that this recipe requires 6-12 hours of inactive time for fermentation.
About Chettinad Pepper Egg Fry, Tomato Rice and Curd
Perfectly spiced Chettinad Pepper Egg Fry with tangy tomato rice & cool curd - an energy-giving, flavorful lunch!
This chettinad dish is perfect for lunch. With 904.35 calories and 34.18g of protein per serving, it's a muscle-gain option for your meal plan.
fat
Ginger Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to your spice preference)
1 tsp Salt (or to taste)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat to a simmer and cook for 10 minutes for hard-boiled eggs. Drain, run under cold water, peel, and slice them in half lengthwise. Make a few light slits on the white part of the eggs to help them absorb the masala.
2
Make the Chettinad spice powder: In a small, dry pan over low heat, toast the black peppercorns, fennel seeds, and cumin seeds for 1-2 minutes until fragrant. Be careful not to burn them. Let them cool completely, then grind to a coarse powder using a spice grinder or mortar and pestle. Set aside.
3
Prepare the tempering: Heat sesame oil in a wide, heavy-bottomed pan over medium heat. Once hot, add the mustard seeds and let them splutter. Immediately add the urad dal and sauté for 30 seconds until it turns light golden.
4
Sauté the aromatics: Add the finely chopped shallots and curry leaves to the pan. Sauté for 5-6 minutes until the shallots turn soft and golden brown. Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
5
Cook the masala: Lower the heat and add the turmeric powder, red chili powder, and the freshly ground Chettinad spice powder. Mix well and cook for 1 minute, stirring continuously. Add the salt and mix again. If the masala looks too dry, sprinkle a tablespoon of water.
6
Fry the eggs: Gently place the halved eggs into the pan, yolk-side down. Let them fry for 1-2 minutes without moving to develop a slight crust. Carefully flip and toss the eggs to coat them evenly with the masala. Cook for another 2-3 minutes, stirring gently to avoid breaking the yolks.
7
Garnish and serve: Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot as a side dish with sambar rice, rasam rice, or curd rice.
4
Serving size: 1.5 cups
412cal
9gprotein
69gcarbs
12gfat
Ingredients
1.5 cups Sona Masuri Rice (Wash and soak for 20 minutes before cooking)
3 cups Water (For cooking the rice)
4 large Tomatoes (Ripe and finely chopped)
1 large Onion (Finely sliced)
1 tablespoon Ginger Garlic Paste
2 count Green Chilies (Slit lengthwise)
3 tablespoons Vegetable Oil
1 teaspoon Mustard Seeds
1 teaspoon Urad Dal
1 teaspoon Chana Dal
1 sprig Curry Leaves
0.25 teaspoon Asafoetida (Also known as Hing)
0.5 teaspoon Turmeric Powder
1 teaspoon Red Chili Powder (Adjust to your spice preference)
0.5 teaspoon Garam Masala
1.5 teaspoons Salt (Adjust to taste)
0.25 cup Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Cook the Rice
Wash the Sona Masuri rice 2-3 times until the water runs clear. Soak it in water for 20 minutes.
Drain the soaked rice and cook it with 3 cups of fresh water. You can use a pressure cooker (2 whistles on medium heat) or a pot on the stovetop until the rice is cooked and fluffy.
Once cooked, gently fluff the rice with a fork and spread it on a large plate or tray. Allow it to cool completely to prevent it from becoming mushy when mixed.
2
Prepare the Tempering (Tadka)
Heat oil in a large, wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter.
Add the urad dal and chana dal. Sauté for about 30-40 seconds until they turn a light golden brown.
Add the curry leaves, slit green chilies, and asafoetida. Sauté for another 30 seconds until the curry leaves are crisp.
3
Sauté Onions and Cook Tomato Masala
Add the sliced onions to the pan and sauté for 3-4 minutes until they become soft and translucent.
Add the ginger-garlic paste and cook for one minute until the raw aroma disappears.
1 litre Whole Milk (Full-fat milk yields the thickest, creamiest curd. You can use low-fat milk, but the result will be less thick.)
1 tbsp Yogurt Starter (Must contain live active cultures. Ensure the starter is fresh and not sour for the best results.)
Instructions
1
Boil the Milk
Pour the milk into a heavy-bottomed pot or saucepan.
Bring the milk to a rolling boil over medium heat, then reduce the heat to low. Let it simmer for 5-7 minutes, stirring occasionally to prevent a skin from forming and to avoid scorching at the bottom. This process helps thicken the milk slightly, resulting in a creamier curd.
2
Cool to Lukewarm Temperature
Turn off the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
To test without a thermometer, dip a clean finger into the milk. You should be able to hold it in for about 10 seconds without it feeling uncomfortably hot. If it's too hot, it will kill the bacteria; if it's too cold, the curd won't set.
3
Inoculate with Starter
In a small bowl, whisk the yogurt starter until it is smooth and lump-free.
Add 2-3 tablespoons of the warm milk to the starter and mix well. This process, called tempering, helps the culture mix evenly without curdling.
Pour this tempered starter mixture back into the pot of milk and stir gently just a few times to combine everything thoroughly.
4
Ferment and Set the Curd
Pour the inoculated milk into the container you wish to set the curd in (earthenware, glass, or steel containers work well).
Cover the container with a lid and place it in a warm, draft-free spot to ferment. An oven (turned off) with the light on, a warm cupboard, or an Instant Pot on the 'Yogurt' setting are great options.
Let it sit undisturbed for 6 to 12 hours. The time will vary based on the climate; warmer weather requires less time (6-8 hours), while colder weather may take longer (10-12 hours).
5
Chill and Serve
Once the curd is set (it should be firm and not jiggle like a liquid), carefully transfer it to the refrigerator without disturbing it.
Chill for at least 3-4 hours. This crucial step stops the fermentation process (preventing it from becoming too sour) and helps the curd to thicken and set further.
Serve chilled as a side dish, or use it as a base for raita, lassi, or marinades.
Add the finely chopped tomatoes along with salt, turmeric powder, red chili powder, and garam masala. Mix everything well.
Cover the pan and cook on medium-low heat for 10-12 minutes, stirring occasionally. Cook until the tomatoes break down completely, become mushy, and you see oil separating from the sides of the masala.
4
Combine and Garnish
Reduce the heat to low. Add the cooled, cooked rice to the tomato masala in the pan.
Gently mix the rice with the masala using a spatula or a wide spoon. Ensure the rice is evenly coated without breaking the grains.
Let the rice heat through on low heat for 2-3 minutes, allowing the flavors to meld together.
Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.
