

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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Tangy Chitranna with aromatic egg masala and fiber-rich kosambari – a perfectly spiced, protein-packed delight!

A zesty and aromatic South Indian rice dish, bright with the flavor of lemon juice and crunchy with peanuts. This Karnataka classic comes together in minutes and is perfect for a quick lunch or tiffin box.
Serving size: 1 serving

Hard-boiled eggs simmered in a rich and aromatic onion-tomato gravy. This comforting North Indian curry is packed with flavor and comes together quickly, perfect for a weeknight dinner with roti or rice.
Serving size: 1 serving(One serving includes 2 hard-boiled eggs and approximately 1 cup of curry.)

A refreshing and crunchy South Indian salad made with soaked moong dal, crisp cucumber, sweet carrots, and fresh coconut. Finished with a zesty lemon dressing and a simple tempering, it's a healthy and delightful dish.


Crispy, perfectly spiced Anjal Masala Fry with light Neer Dosa - a protein-packed, quick dinner.


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Tangy Chitranna with aromatic egg masala and fiber-rich kosambari – a perfectly spiced, protein-packed delight!
This udupi dish is perfect for lunch. With 981.9599999999999 calories and 38.57g of protein per serving, it's a muscle-gain option for your meal plan.
Prepare the rice. If using freshly cooked rice, spread it on a large plate to cool down completely. This prevents the grains from breaking or becoming mushy when mixed.
To make the tempering, heat oil in a wide pan or kadai over medium heat. Add the mustard seeds and let them splutter. Add the chana dal, urad dal, and peanuts. Sauté for 2-3 minutes, stirring continuously, until they turn light golden brown. Add the slit green chilies and curry leaves and sauté for 30 seconds. Lower the heat, add the turmeric powder and hing, and stir.
Turn off the heat. Add the cooled rice to the pan along with the salt, sugar (if using), and fresh lemon juice.
Gently toss everything together until the rice is evenly coated with the tempering and has a uniform yellow color. Be careful not to mash the rice grains.
Garnish with freshly chopped coriander leaves and serve. Chitranna can be enjoyed warm or at room temperature.
Prepare the Eggs
Sauté the Aromatics
Cook the Masala
Serving size: 1 serving
Prepare the Moong Dal: Rinse the yellow moong dal 2-3 times under cold running water until the water runs clear. Place the dal in a bowl and cover with 3 cups of fresh water. Let it soak for 2 to 3 hours. The dal should be tender enough to be easily crushed between your fingers. Once soaked, drain all the water completely using a fine-mesh sieve or colander. Set aside.
Combine Salad Ingredients: In a large mixing bowl, add the drained moong dal. To this, add the finely chopped cucumber, grated carrot, grated fresh coconut, finely chopped green chilies, and chopped coriander leaves.
Season the Salad: Just before serving, add the salt and fresh lemon juice to the bowl. Gently toss all the ingredients together until everything is well combined. Avoid over-mixing.
Prepare the Tempering (Tadka): Heat coconut oil in a small pan (tadka pan) over medium heat. Once the oil is hot, add the mustard seeds. Wait for them to splutter, which should take about 30-40 seconds. Immediately add the hing and curry leaves. Be careful as the curry leaves will splutter. Sauté for another 15-20 seconds until the leaves are crisp and aromatic.
Finish and Serve: Pour the hot tempering directly over the prepared kosambari mixture. Give it one final, gentle mix to incorporate the flavors. Serve immediately to enjoy the best crunchy texture and fresh taste.
Simmer the Curry and Finish