non-vegetariankosher
chettinad
Chicken Chettinad, Malabar Parotta and Onion Raita
75 min
934 cal
59gProtein
76gCarbs
45gFat
3Recipes
Loading...
Aromatic, perfectly spiced Egg Thokku with fragrant Coconut Rice and crispy papad. Pure protein-packed comfort!
A flavor-packed South Indian dish where hard-boiled eggs are simmered in a spicy, tangy onion-tomato masala. This semi-dry curry is incredibly versatile, pairing perfectly with rice, roti, or dosa.
Serving size: 2 eggs(2 eggs with masala)
A fragrant South Indian rice dish where fluffy rice is tossed with fresh coconut and a crunchy tempering of lentils and spices. A quick and delicious way to use leftover rice, perfect for lunchboxes or as a side dish.
Serving size: 1.5 cup
A classic Indian accompaniment, these lentil crisps are roasted directly over a flame until blistered and smoky. Ready in seconds, it's the perfect crunchy side for any dal, rice, or curry meal.
Serving size: 2 papad
Perfectly spiced Chettinad Chicken Curry with soft, gut-friendly Idlis. Aromatic comfort food, mom's recipe style!
Protein-packed Eral Varuval with tangy, aromatic Lemon Rice. A quick, energy-giving meal that's bursting with flavor!
Aromatic, perfectly spiced Chettinad chicken salna with flaky parotta. Pure comfort food that's soul-satisfying!
Melt-in-mouth, perfectly spiced Chettinad mutton curry with flaky parotta. An energy-giving, soul-satisfying treat!
Aromatic, perfectly spiced Egg Thokku with fragrant Coconut Rice and crispy papad. Pure protein-packed comfort!
This chettinad dish is perfect for dinner. With 826.92 calories and 29.28g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain and transfer to an ice bath to cool. Once cool, peel the eggs and make 2-3 shallow slits on each one. This helps the masala penetrate the eggs. Set aside.
Sauté Aromatics: Heat sesame oil in a wide, heavy-bottomed pan over medium heat. Add the mustard seeds and let them splutter. Add the urad dal (if using) and curry leaves, and sauté for 30 seconds until the dal turns light golden.
Build the Masala Base: Add the finely chopped onions to the pan. Sauté for 8-10 minutes, stirring occasionally, until they are deep golden brown. This caramelization is key to the thokku's flavor. Add the ginger-garlic paste and slit green chilies, and cook for another 1-2 minutes until the raw smell disappears.
Cook Tomatoes and Spices: Add the chopped tomatoes and salt. Cook for 6-8 minutes, stirring and mashing the tomatoes, until they become soft and pulpy, and oil begins to separate from the masala. Reduce the heat to low, then add the turmeric powder, red chili powder, and coriander powder. Stir well and cook for 1 minute until the spices are fragrant.
Simmer the Thokku: Pour in 1/2 cup of water, mix everything together, and bring it to a simmer. Let it cook for 3-4 minutes, allowing the masala to thicken into a semi-dry 'thokku' consistency.
Combine with Eggs: Gently place the slit hard-boiled eggs into the pan. Carefully toss to coat the eggs evenly with the masala, being careful not to break them. Cover the pan and let it simmer on low heat for 5 minutes. This allows the eggs to absorb the rich flavors.
Garnish and Serve: Turn off the heat and stir in the garam masala. Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving. Serve the Egg Thokku hot with chapati, dosa, or steamed rice.
Prepare the rice. If using freshly cooked rice, spread it on a large plate or tray to cool completely. Gently fluff with a fork to separate the grains. This is crucial to prevent the final dish from becoming mushy.
Heat coconut oil in a wide, heavy-bottomed pan (kadai) over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
Add the urad dal, chana dal, and cashews to the pan. Sauté continuously for 2-3 minutes, until the dals and cashews turn a light golden brown and become aromatic. Be careful not to burn them.
Lower the heat and add the broken dried red chilies, fresh curry leaves, and hing. Sauté for another 30 seconds until the curry leaves turn crisp and fragrant.
Add the grated coconut to the pan. Sauté on low heat for 1-2 minutes until it is just heated through and fragrant. Do not let the coconut change color, as this will alter the taste and texture.
Add the cooled, fluffed rice and salt to the pan. Mix everything together gently with a spatula or a light hand, ensuring you don't break the rice grains. Cook for 2-3 minutes, until the rice is heated through and evenly coated with the coconut mixture.
Turn off the heat. If using, stir in the fresh lemon juice. Garnish with freshly chopped coriander leaves. Serve warm.
Prepare for Roasting
Roast the Papad
Check for Doneness and Repeat
Serve Immediately