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 hearty South Indian stew made with lentils, mixed vegetables, and a special blend of spices. This tangy and flavorful sambar is the perfect accompaniment for rice, idli, or dosa.
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.
About Chettinad Pepper Egg Fry, Vegetable Sambar and Steamed Basmati Rice
Perfectly spiced Chettinad Pepper Egg Fry with fiber-rich sambar and rice - a protein-packed treat!
This chettinad dish is perfect for dinner. With 898.03 calories and 33.66g 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 cup
307cal
13gprotein
47gcarbs
9gfat
Ingredients
1 cup Toor Dal (rinsed thoroughly)
0.5 tsp Turmeric Powder
5 cup Water (divided, adjust for desired consistency)
1 pc Drumstick (cut into 2-inch pieces)
1 medium Carrot (peeled and cubed)
0.5 cup Pumpkin (peeled and cubed)
0.5 cup Green Beans (trimmed and cut into 1-inch pieces)
0.75 cup Pearl Onions (peeled)
2 medium Tomato (chopped)
2 pcs Green Chili (slit lengthwise)
1.5 tbsp Tamarind Paste (dissolved in 1/2 cup warm water)
3 tbsp Sambar Powder (use a good quality brand)
1.5 tsp Salt (or to taste)
1 tsp Jaggery (powdered, optional but recommended)
2 tbsp Sesame Oil (also known as gingelly oil)
1 tsp Mustard Seeds
0.5 tsp Urad Dal
0.25 tsp Fenugreek Seeds
2 pcs Dried Red Chili (broken in half)
0.25 tsp Hing (asafoetida)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed toor dal in a pressure cooker. Add 2.5 cups of water and 1/2 teaspoon of turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2
Cook the Vegetables
In a large, heavy-bottomed pot, add 2 cups of water and bring to a boil.
Add the harder vegetables: drumsticks, carrots, and green beans. Cook for 5-6 minutes.
Add the softer vegetables: pearl onions, pumpkin, and chopped tomatoes. Cook for another 5-7 minutes until all vegetables are tender but still hold their shape.
3
Combine and Simmer
Pour the cooked, mashed dal into the pot with the vegetables. Stir to combine.
Add the tamarind water (paste dissolved in 1/2 cup warm water), sambar powder, salt, and jaggery. Mix well.
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
Add the slit green chilies. Bring the mixture to a gentle boil.
Reduce the heat to low and let the sambar simmer for 8-10 minutes, allowing the flavors to meld together. Adjust water if the consistency is too thick.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the sesame oil over medium heat.
Once hot, add the mustard seeds and wait for them to splutter completely.
Add the urad dal and fenugreek seeds. Sauté for 30 seconds until the urad dal turns light golden. Be careful not to burn the fenugreek seeds.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.
5
Finish and Serve
Immediately pour the hot tempering over the simmering sambar. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Turn off the heat and let the sambar rest for at least 10-15 minutes before serving. This helps the flavors deepen.
