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Homestyle Egg Drop Kuzhambu with fluffy rice and crispy Vazhakkai Varuval. A soul-satisfying, energy-giving meal!

A tangy and spicy South Indian curry where whole eggs are gently poached in a tamarind and coconut-based gravy. This comforting dish from Tamil Nadu is a perfect partner for steamed rice.
Serving size: 1 cup(1 cup kuzhambu with 2 poached eggs)

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.

A classic South Indian side dish, Vazhakkai Varuval features crisp, pan-fried raw banana slices coated in a spicy and aromatic masala. The rice flour gives it an irresistible crunch, making it a perfect accompaniment for sambar, rasam, or curd rice.
Serving size: 0.75 cup




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Homestyle Egg Drop Kuzhambu with fluffy rice and crispy Vazhakkai Varuval. A soul-satisfying, energy-giving meal!
This chettinad dish is perfect for dinner. With 744.1999999999999 calories and 22.21g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the tamarind and coconut paste
Sauté the base for the kuzhambu
Simmer the kuzhambu
Drop and poach the eggs
Garnish and serve
Serving size: 1 cup
Rinse and Soak the Rice (35 minutes)
Cook the Rice (15 minutes)
Rest and Fluff (10 minutes)
Prepare the Bananas: Wash the raw bananas thoroughly. Trim both ends. Using a peeler, remove the thick green skin. Slice them into uniform rounds, about 1/4-inch thick. Immediately place the slices into a large bowl of water with a pinch of turmeric to prevent oxidation and browning. Let them soak while you prepare the masala.
Create the Masala Paste: In a wide mixing bowl, combine the red chilli powder, coriander powder, turmeric powder, rice flour, hing, and salt. Add water, one tablespoon at a time, and mix well to form a thick, smooth paste with a consistency similar to pancake batter. Ensure there are no lumps.
Coat the Banana Slices: Drain the banana slices from the water completely. Pat them dry with a clean kitchen towel to remove excess moisture. Transfer the dry slices to the bowl with the masala paste. Gently toss with your hands or a spatula until every slice is evenly and thoroughly coated. Let it marinate for 5-10 minutes.
Shallow Fry the Bananas: Heat the vegetable oil in a wide, heavy-bottomed pan or tawa over medium heat. Once the oil is shimmering, carefully arrange the coated banana slices in a single layer. Do not overcrowd the pan; fry in batches if necessary. Cook for 3-4 minutes per side, until they are deep golden brown and crisp at the edges. Remove the fried slices with a slotted spoon and set them aside on a plate.
Prepare the Tempering: In the same pan, using the leftover oil (add a little more if the pan is dry), add the mustard seeds. Once they begin to splutter, add the urad dal and sauté for 30-40 seconds until it turns a light golden color. Add the curry leaves and fry for a few seconds until they become crisp and aromatic.
Combine and Serve: Return the fried banana slices to the pan with the tempering. Gently toss everything together for about a minute, so the tempering ingredients coat the slices. Turn off the heat. Squeeze the fresh lemon juice over the top, give it a final toss, and serve immediately while hot and crispy.