A unique South Indian curry where fluffy omelette pieces are simmered in a tangy and spicy tamarind gravy. This flavorful kuzhambu is a comforting and quick main course, perfect with hot rice.
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 simple, vibrant South Indian stir-fry where finely chopped carrots are tempered with classic spices and finished with fresh coconut. It's a quick, healthy, and delicious side dish that pairs perfectly with rice and sambar.
About Egg Omelette Kuzhambu, Steamed Basmati Rice and Carrot Poriyal
Protein-packed egg omelette kuzhambu with fluffy rice & tasty carrot poriyal – a perfectly spiced, homestyle meal!
This south_indian dish is perfect for lunch. With 766.54 calories and 17.02g of protein per serving, it's a nutritious choice for your meal plan.
24gfat
1 tsp Mustard Seeds
0.25 tsp Fenugreek Seeds
1 sprig Curry Leaves
0.25 tsp Asafoetida
1 cup Shallots (peeled)
6 cloves Garlic (crushed)
2 count Tomatoes (medium, chopped)
15 g Tamarind (seedless)
3 tbsp Sambar Powder
0.5 tsp Jaggery (powdered, optional)
3 cup Water (divided)
Instructions
1
Prepare Tamarind Extract
Soak the tamarind in 1 cup of warm water for 15 minutes.
Squeeze the pulp thoroughly to extract the juice.
Strain the liquid through a fine-mesh sieve, discarding the solids. Set this tamarind extract aside.
2
Make and Cut the Omelettes
In a bowl, whisk the eggs with the chopped red onion, green chilies, 2 tbsp coriander leaves, 1/4 tsp turmeric powder, 1/2 tsp salt, and black pepper powder.
Heat 1 tbsp of vegetable oil in a skillet over medium heat. Pour half the egg mixture and cook until set, flipping once to brown both sides.
Slide the omelette onto a cutting board and repeat with the remaining oil and egg mixture.
Let the omelettes cool slightly, then cut them into 1-inch squares.
3
Sauté the Kuzhambu Base
Heat the gingelly oil in a medium-sized pot or kadai over medium heat.
Add mustard seeds. Once they splutter, add fenugreek seeds, curry leaves, and asafoetida. Sauté for 30 seconds.
Add the peeled shallots and crushed garlic. Sauté for 4-5 minutes until the shallots soften and become translucent.
Add the chopped tomatoes and cook for 5-6 minutes, until they turn soft and mushy.
4
Simmer the Gravy
Reduce the heat to low. Add the remaining 1/2 tsp turmeric powder and the sambar powder. Stir and cook for 1 minute until fragrant.
Pour in the prepared tamarind extract and the remaining 2 cups of water. Add the remaining 1 tsp salt and the optional jaggery. Stir well.
Bring the gravy to a boil, then reduce the heat to a simmer. Cook, partially covered, for 10-12 minutes until the raw smell of tamarind is gone and the gravy has thickened slightly.
5
Combine and Finish
Gently add the cut omelette pieces into the simmering kuzhambu.
Allow it to cook for 2-3 minutes, just enough for the omelette to absorb the flavors. Avoid over-stirring to prevent the pieces from breaking.
Turn off the heat and garnish with the remaining 1 tbsp of fresh coriander leaves.
6
Rest and Serve
Let the kuzhambu rest for at least 10 minutes before serving to allow the flavors to meld.
Serve hot with steamed rice, idli, or dosa.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1 tsp Urad Dal (Split and skinned black gram lentils)
2 pcs Dried Red Chilies (Broken into halves)
10 pcs Curry Leaves
0.25 tsp Hing (Asafoetida)
0.25 tsp Turmeric Powder
0.75 tsp Salt (Or to taste)
3 tbsp Water (For steaming the carrots)
4 tbsp Fresh Coconut (Grated)
Instructions
1
Prepare Vegetables
Wash, peel, and finely chop the carrots into small, uniform pieces (about 1/4-inch dice). This ensures they cook quickly and evenly.
If using a whole coconut, grate it and set aside.
2
Temper the Spices
Heat coconut oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and wait for them to splutter completely (about 30-45 seconds).
Reduce the heat to low, then add the urad dal. Sauté for about 1 minute until it turns a light golden brown.
Add the broken dried red chilies and curry leaves. Sauté for another 30 seconds until the curry leaves are crisp and fragrant.
Finally, add the hing and give it a quick stir.
3
Cook the Carrots
Immediately add the finely chopped carrots and turmeric powder to the pan.
Stir well for 2-3 minutes to coat the carrots thoroughly with the tempered spices.
Sprinkle the salt and 3 tablespoons of water over the carrots.
Cover the pan with a lid and cook on low to medium-low heat for 8-10 minutes. Stir occasionally to prevent sticking. The carrots should be tender but still have a slight crunch.
If the carrots seem too dry before they are cooked, you can add another tablespoon of water.
4
Garnish and Serve
Once the carrots are cooked to your liking, remove the lid.
Add the freshly grated coconut and mix gently to combine.
Cook for 1-2 more minutes, uncovered, allowing the coconut to warm through and its flavor to meld with the carrots.
Turn off the heat. Serve the Carrot Poriyal hot as a side dish with rice, sambar, rasam, or chapati.
