A quick and spicy South Indian stir-fry made with hard-boiled eggs and aromatic spices. This simple dish is ready in under 20 minutes and makes a perfect protein-packed side for rice and sambar.
Prep10 min
Cook10 min
Servings4
Serving size: 1 egg
157cal
7gprotein
5gcarbs
12gfat
Ingredients
4 pcs Large Eggs
2 tbsp Vegetable Oil (Or any neutral oil like sunflower or canola)
0.5 tsp Mustard Seeds
1 sprig Curry Leaves (About 10-12 leaves)
1 medium Onion (Finely chopped)
1 tsp Ginger Garlic Paste
0.25 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
Master the art of cooking perfectly fluffy, separate grains of basmati rice with this foolproof method. An essential foundation for countless Indian meals, this simple recipe yields aromatic, non-sticky rice every time, ready to accompany your favorite curries, dals, and sabzis.
A light and tangy South Indian soup made with ripe tomatoes, lentils, and aromatic spices. This comforting Tomato Saaru is the perfect accompaniment to steamed rice and a dollop of ghee.
Crispy, golden, and irresistibly crunchy fried lentil wafers. A classic South Indian accompaniment that adds the perfect crunch to any meal, ready in just a few minutes.
About Egg Fry, Boiled Rice, Tomato Saaru and Appalam
Spicy egg fry with tangy tomato rasam & crispy appalam! An energy-giving, perfectly spiced lunch.
This mangalorean dish is perfect for lunch. With 724.99 calories and 21.01g of protein per serving, it's a nutritious choice for your meal plan.
Black Pepper Powder
(Freshly ground is recommended)
0.75 tsp Salt (Or to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Boil and Prepare the Eggs
Place the eggs in a saucepan and cover them with cold water by at least one inch.
Bring the water to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs stand for 10-12 minutes.
Drain the hot water and immediately run cold water over the eggs or place them in an ice bath to stop the cooking process.
Once cool enough to handle, carefully peel the eggs and slice them in half lengthwise. Set aside.
2
Prepare the Masala Base
Heat oil in a wide, non-stick pan or skillet over medium heat.
Add the mustard seeds. Wait for them to splutter, which should take about 30 seconds.
Add the curry leaves and sauté for a few seconds until they become fragrant and crisp.
Add the finely chopped onion and cook, stirring occasionally, until it turns soft and golden brown, about 5-6 minutes.
3
Sauté the Spices
Add the ginger-garlic paste to the pan and sauté for about 1 minute until the raw aroma disappears.
Reduce the heat to low to prevent the spices from burning. Add the turmeric powder, red chili powder, coriander powder, and black pepper powder.
Stir continuously for 30-40 seconds until the spices are fragrant. If the mixture looks too dry, add a splash of water.
4
Fry the Eggs
Gently place the hard-boiled egg halves, cut-side down, into the masala in the pan.
Sprinkle the salt evenly over the eggs and the masala.
Allow the eggs to fry without moving them for 2-3 minutes on medium-low heat. This helps the masala to form a delicious crust on the eggs.
Using a spatula, carefully flip the egg halves and cook for another 1-2 minutes on the other side.
5
Garnish and Serve
Turn off the heat. Garnish generously with freshly chopped coriander leaves.
Serve the Egg Fry hot as a side dish with steamed rice, sambar, rasam, or roti.
Servings4
Serving size: 1 cup
253cal
5gprotein
55gcarbs
0gfat
Ingredients
1.5 cup Basmati Rice
2.25 cup Water (For cooking)
0.5 tsp Salt (Optional)
Instructions
1
Place the basmati rice in a fine-mesh sieve and rinse under cold running water. Swirl the rice gently with your fingers until the water runs clear. This removes excess starch and prevents stickiness. For best results, soak the rinsed rice in fresh water for 20-30 minutes, then drain completely.
2
In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, and salt (if using).
3
Bring the water to a rolling boil over medium-high heat. As soon as it boils, give it one gentle stir to prevent the rice from sticking to the bottom.
4
Immediately reduce the heat to the lowest possible setting, cover the saucepan with the lid, and let it simmer for 12-15 minutes. Do not lift the lid during this time, as the steam is crucial for cooking the rice evenly.
5
After 12-15 minutes, all the water should be absorbed. Turn off the heat and let the saucepan stand, still covered, for at least 5-10 minutes. This resting period allows the grains to firm up and finish steaming.
6
Uncover the rice and gently fluff the grains with a fork or a spatula to separate them. Serve hot as a perfect accompaniment to any meal.
1 tsp Jaggery (grated or powdered, adjust to taste)
1.25 tsp Salt (or to taste)
1 tbsp Ghee
1 tsp Mustard Seeds
0.5 tsp Cumin Seeds
0.25 tsp Hing
2 whole Dried Red Chilies (broken into halves)
10 leaves Curry Leaves
2 cloves Garlic (lightly crushed, optional)
2 tbsp Coriander Leaves (finely chopped, for garnish)
Instructions
1
Pressure Cook Dal and Tomatoes
In a 2 or 3-liter pressure cooker, combine the rinsed toor dal, chopped tomatoes, turmeric powder, and 1.5 cups of water.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 12-15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally before opening the cooker.
2
Prepare the Saaru Base
While the dal is cooking, soak the tamarind piece in 1/2 cup of warm water for 10 minutes. Squeeze the tamarind well to extract all the pulp into the water, then discard the fibrous solids.
Once the pressure cooker is safe to open, use a whisk or an immersion blender to mash the cooked dal and tomato mixture into a smooth puree.
Transfer this puree to a medium-sized pot. Add the prepared tamarind water, rasam powder, jaggery, salt, and 2 additional cups of water. Stir everything together until well combined.
3
Simmer the Saaru
Place the pot on the stove over medium heat and bring the mixture to a gentle boil.
Once it starts boiling, reduce the heat to low and let it simmer for 5-7 minutes. The saaru is ready when a light, aromatic froth forms on the surface.
Avoid boiling it vigorously for too long, as this can make the spices taste bitter. Turn off the heat.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the ghee over medium heat.
Once the ghee is hot, add the mustard seeds and wait for them to splutter completely, which takes about 30 seconds.
Add the cumin seeds, hing, broken dried red chilies, optional crushed garlic, and curry leaves. Sauté for another 30-40 seconds until the curry leaves are crisp and the mixture is fragrant.
5
Combine and Serve
Carefully pour the hot tempering over the prepared saaru in the pot. You will hear a satisfying sizzle.
Immediately cover the pot with a lid for 2-3 minutes to allow the aromas of the tempering to infuse into the saaru.
Garnish with freshly chopped coriander leaves, stir gently, and serve hot with steamed rice, papad, and a vegetable side dish.
