A comforting South Indian classic made with soft cooked rice, creamy yogurt, and a savory tempering of spices. Perfect for a light lunch or as a cooling side dish, it's simple, delicious, and great for digestion.
Prep10 min
Cook20 min
Servings4
Serving size: 1 cup
317cal
9gprotein
45gcarbs
12g
Ingredients
1 cup Sona Masuri Rice (Or any short-grain rice)
3 cup Water (For cooking the rice)
1.5 cup Curd (Thick, plain yogurt, preferably full-fat for creaminess)
0.5 cup Milk (Boiled and cooled to room temperature)
1 tsp Salt (Adjust to taste)
2 tbsp Gingelly Oil (Sesame oil, or any neutral vegetable oil)
Crispy, spicy, and incredibly addictive fried egg bites tossed in a flavorful South Indian tempering. This popular appetizer is the perfect eggetarian take on the classic Chicken 65, ready in under 30 minutes.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
Creamy, gut-friendly Curd Rice with perfectly spiced, protein-packed Egg 65. A soul-satisfying combo!
This south_indian dish is perfect for lunch. With 1528.2 calories and 17.62g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 tsp Hing (Asafoetida)
2 pcs Green Chilli (Slit lengthwise)
1 inch Ginger (Finely grated)
10 pcs Curry Leaves
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
0.25 cup Pomegranate Arils (Optional, for garnish)
Instructions
1
Cook the rice until very soft. This takes about 15-20 minutes.
Wash 1 cup of rice thoroughly under running water until the water runs clear.
In a pressure cooker, combine the rice with 3 cups of water. Cook for 4-5 whistles on medium heat.
Alternatively, cook the rice in a pot on the stovetop with the same amount of water until it is very soft and mushy.
Once cooked, transfer the rice to a large mixing bowl. Allow it to cool down to room temperature for about 10-15 minutes.
Using the back of a ladle or a potato masher, gently mash the cooled rice. This step is crucial for achieving the classic creamy texture.
2
Prepare the curd and rice mixture. This takes about 2 minutes.
To the mashed, cooled rice, add 1.5 cups of curd, 0.5 cup of milk, and 1 tsp of salt.
Mix everything together thoroughly until you have a smooth, creamy, and uniform consistency. The milk helps balance the sourness of the curd and keeps the dish fresh longer.
3
Prepare the tempering (tadka). This takes about 3 minutes.
Heat 2 tbsp of gingelly oil in a small pan (tadka pan) over medium heat.
Once the oil is hot, add 1 tsp of mustard seeds and let them splutter completely.
Add 1 tsp of urad dal and 1 tsp of chana dal. Sauté for about 30-45 seconds, stirring continuously, until they turn a light golden brown.
Reduce the heat to low, then add 1/4 tsp hing, the slit green chilies, grated ginger, and curry leaves. Sauté for another 30 seconds until the curry leaves turn crisp and the mixture is fragrant.
4
Combine, garnish, and serve. This takes about 2 minutes.
Immediately pour the hot tempering over the prepared curd rice mixture.
Mix well to ensure the flavors of the tempering are evenly distributed.
Garnish with 2 tbsp of freshly chopped coriander leaves and 1/4 cup of pomegranate arils (if using).
Serve immediately at room temperature or chill in the refrigerator for 30 minutes for a more refreshing experience.
1132cal
9gprotein
18gcarbs
116gfat
Ingredients
2 cup sunflower oil (for deep frying)
4 pcs eggs (large)
3 tbsp maida
3 tbsp cornflour
2 tbsp rice flour (for extra crispiness)
1 tsp ginger garlic paste
1.5 tsp red chili powder (use Kashmiri for color)
0.25 tsp turmeric powder
0.5 tsp garam masala
0.5 tsp black pepper powder
0.75 tsp salt
1 tsp lemon juice
4 tbsp water (as needed to make a thick paste)
4 pcs garlic (cloves, finely chopped)
2 pcs green chilies (slit lengthwise)
10 pcs curry leaves
2 tbsp curd (whisked well)
Instructions
1
Boil and prepare the eggs. Place 4 eggs in a saucepan and cover with cold water. Bring to a boil. Once boiling, cook for 10 minutes for hard-boiled eggs. Drain the hot water and run cold water over the eggs to stop the cooking process. Peel the eggs and gently slice each egg into 4-6 pieces. For a cleaner fry, you can remove the yolks.
2
Prepare the batter. In a mixing bowl, combine all-purpose flour, cornflour, rice flour, ginger-garlic paste, red chili powder, turmeric powder, garam masala, black pepper powder, and salt. Add lemon juice and slowly add water, a tablespoon at a time, mixing to form a thick, smooth batter without lumps. The consistency should be like a thick pancake batter, enough to coat the eggs well.
3
Coat and deep fry the eggs. Heat sunflower oil for deep frying in a kadai or deep pan over medium-high heat. Gently dip each piece of egg into the batter, ensuring it's fully coated. Carefully slide the battered egg pieces into the hot oil. Do not overcrowd the pan; fry in batches. Fry for 3-4 minutes, turning occasionally, until they are golden brown and crisp. Remove with a slotted spoon and drain on a plate lined with paper towels.
4
Make the final tempering. Heat 1 tbsp of sunflower oil in a separate pan over medium heat. Add the chopped garlic and sauté for 30 seconds until fragrant. Add the slit green chilies and curry leaves. Sauté for another 30 seconds. Lower the heat and add the whisked yogurt. Stir continuously for 1 minute until it's cooked and blends well with the spices.
5
Toss and serve. Add the fried egg pieces to the tempering pan. Gently toss everything together for about 1 minute until the eggs are well-coated with the sauce. Serve immediately while hot and crispy.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
