

Velli Ambat, Ukda Tandul and Sol Kadhi
Creamy Konkani white curry with fluffy rice & tangy sol kadi – a gut-friendly and comforting homestyle meal.
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Aromatic, protein-packed coconut scrambled eggs with rice bhakri – a gut-friendly and homestyle delight!

A delightful South Indian twist on classic scrambled eggs! Fluffy eggs are tempered with mustard seeds and curry leaves, then tossed with fresh coconut for a savory, textured breakfast that's ready in minutes. Known as Muttai Poriyal, this dish is a quick, protein-packed meal.
Serving size: 1 cup

A soft, unleavened flatbread from Maharashtra, made simply with rice flour and hot water. Naturally gluten-free, this rustic bread, known as 'Tandlachi Bhakri', is the perfect accompaniment to spicy curries and vegetable dishes.
Serving size: 2 pieces


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Aromatic, protein-packed coconut scrambled eggs with rice bhakri – a gut-friendly and homestyle delight!
This konkani dish is perfect for breakfast. With 560.25 calories and 19.62g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the egg mixture. In a medium bowl, crack the eggs. Add salt, freshly ground black pepper, and turmeric powder. Whisk vigorously for about 1 minute until the mixture is pale and slightly frothy. Set aside.
Prepare the tempering (tadka). Heat coconut oil in a non-stick skillet or pan over medium heat. Once the oil is shimmering, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
Sauté the aromatics. Add the urad dal to the pan and sauté for about 1 minute until it turns a light golden brown. Be careful not to burn it. Immediately add the curry leaves (they will crackle), finely chopped onion, and green chilies. Sauté for 3-4 minutes until the onions become soft and translucent.
Cook the eggs. Reduce the heat to low. Pour the whisked egg mixture into the pan. Let it sit undisturbed for 20-30 seconds until the edges just begin to set. Using a spatula, gently push the cooked portions from the edges toward the center, allowing the uncooked egg to flow to the sides. Continue this gentle pushing and folding motion for 2-3 minutes until the eggs are about 80% cooked and still have a soft, creamy consistency.
Finish and serve. Add the freshly grated coconut to the eggs and gently mix to combine. Cook for another minute until the eggs are cooked through but still moist and fluffy. Turn off the heat, garnish with freshly chopped coriander leaves, and serve immediately.
Prepare the 'Ukad' (Dough Starter)
Form the Initial Dough
Knead the Dough
Shape the Bhakris
Pat or Roll the Bhakri
Cook and Puff the Bhakri
Serve