A vibrant and aromatic South Indian rice dish made with a fresh paste of coriander leaves, green chilies, and spices. It's a quick, flavorful meal perfect for lunchboxes or a light dinner.
Prep10 min
Cook15 min
Servings4
Serving size: 1 cup
345cal
7gprotein
58gcarbs
9g
Ingredients
4 cup Cooked Rice (Use cooled or day-old Basmati or Sona Masoori rice for best results)
2 cup Coriander Leaves (Tightly packed, with tender stems)
4 pc Green Chili (Adjust to your spice preference)
1 inch Ginger (Roughly chopped)
4 pc Garlic Cloves
2 tbsp Water (As needed for grinding the paste)
2 tbsp Sesame Oil (Gingelly oil is preferred for authentic flavor)
A quick and spicy South Indian side dish featuring hard-boiled eggs tossed in a fragrant masala of caramelized onions, black pepper, and fennel. Perfect with rice and rasam, ready in under 30 minutes.
Fragrant coriander rice with spicy, energy-giving egg pepper fry. Quick to make & oh-so-tasty!
This tamil dish is perfect for dinner. With 626.8800000000001 calories and 21.32g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Chana Dal (Split Bengal gram)
1 tbsp Cashews (Halved or broken)
0.25 tsp Hing (Asafoetida)
10 pc Curry Leaves
1 pc Onion (Medium, finely chopped)
0.25 tsp Turmeric Powder
1 tsp Salt (Or to taste)
1 tbsp Lemon Juice (Freshly squeezed)
Instructions
1
Prepare the Coriander Paste
In a blender, combine the tightly packed coriander leaves, green chilies, ginger, and garlic.
Blend into a smooth paste. Add 1-2 tablespoons of water only if necessary to aid grinding, but keep the paste thick.
2
Prepare the Tempering (Tadka)
Heat sesame oil in a large pan or kadai over medium heat.
Add the mustard seeds and allow them to splutter, which takes about 30 seconds.
Add the urad dal, chana dal, and cashews. Sauté for 1-2 minutes, stirring continuously until the dals turn golden brown and the cashews are lightly toasted.
Add the hing and curry leaves, and sauté for another 10-15 seconds until the curry leaves are crisp and fragrant.
3
Sauté Aromatics and Cook the Paste
Add the finely chopped onion to the pan and sauté for 3-4 minutes until they become soft and translucent.
Add the prepared coriander paste and turmeric powder.
Cook on low-medium heat for 5-7 minutes, stirring occasionally, until the raw aroma disappears and you see oil beginning to separate from the edges of the paste.
4
Combine with Rice
Reduce the heat to low. Add the cooked and cooled rice along with salt to the pan.
Gently mix everything together with a spatula or fork, ensuring not to break or mash the rice grains. Continue mixing until the green paste evenly coats every grain of rice.
Cover the pan and let it cook on low heat for 2-3 minutes to allow the flavors to meld together.
5
Finish and Serve
Turn off the heat. Drizzle the fresh lemon juice over the rice and give it one final, gentle mix.
Serve the Coriander Rice hot, garnished with a few extra coriander leaves, alongside raita, papad, or a simple vegetable stir-fry.
281cal
14gprotein
10gcarbs
21gfat
Ingredients
8 pcs Large Eggs
2 medium Onion (thinly sliced)
3 tbsp Vegetable Oil
1 tsp Mustard Seeds
1 tsp Fennel Seeds
10 leaves Curry Leaves
1 tbsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
1.5 tsp Black Pepper (coarsely ground)
1 tsp Salt (or to taste)
2 pcs Green Chili (slit lengthwise, optional)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Boil and Prepare the Eggs
Place eggs in a saucepan and cover with cold water by at least 1 inch.
Bring the water to a rolling boil over high heat. Once boiling, cover the pan, turn off the heat, and let the eggs stand for 10-12 minutes.
Immediately transfer the eggs to a bowl of ice water to stop the cooking process and make them easier to peel.
Once cooled, peel the eggs carefully and slice them in half lengthwise. Set aside.
2
Sauté Aromatics and Onions
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
Add the mustard seeds and wait for them to splutter, which should take about 30 seconds.
Add the fennel seeds and curry leaves. Sauté for another 30 seconds until the curry leaves are crisp and aromatic.
Add the thinly sliced onions and slit green chilies (if using). Sauté, stirring occasionally, for 8-10 minutes until the onions are deeply golden brown and caramelized.
