Fragrant basmati rice cooked to fluffy perfection with whole spices and rich, nutty ghee. This South Indian classic, also known as Neychoru, is garnished with fried cashews and raisins for a touch of sweetness and crunch. A truly elegant and simple dish.
A creamy and aromatic South Indian egg curry made with a rich coconut and cashew paste. This flavorful dish is perfect with parottas, chapatis, or steamed rice for a comforting meal.
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
Rich, aromatic ghee rice with creamy, protein-packed egg kurma and cooling raita. A melt-in-mouth delight!
This tamil dish is perfect for lunch. With 987.49 calories and 29.580000000000002g of protein per serving, it's a nutritious choice for your meal plan.
16gfat
(whole or halved)
1 tbsp Raisins (golden)
1.5 tsp Salt
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Basmati Rice
Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch.
Soak the rinsed rice in fresh water for at least 30 minutes. This helps the grains elongate and cook evenly.
After soaking, drain the rice completely in a colander and set it aside.
2
Fry the Garnishes
Heat 2 tbsp of ghee in a heavy-bottomed pot or pressure cooker over medium heat.
Add the cashew nuts and fry for 1-2 minutes until they turn a light golden brown.
Add the raisins and continue to fry for about 30 seconds until they plump up. Be careful not to burn them.
Remove the fried cashews and raisins with a slotted spoon and set them aside for garnish.
3
Sauté Aromatics and Rice
In the same pot, add the remaining 2 tbsp of ghee.
Once hot, add the whole spices: cinnamon stick, cloves, green cardamom, bay leaf, and star anise. Sauté for 30-40 seconds until they release their aroma.
Add the thinly sliced onions and sauté for 5-7 minutes until they become soft and golden brown.
Add the drained rice to the pot. Gently sauté for 2 minutes, ensuring the grains are well-coated with ghee. Be careful not to break the delicate rice grains.
4
Cook the Rice
Pour in 3.5 cups of hot water and 1.5 tsp of salt. Stir gently just once to combine.
Bring the water to a rolling boil over high heat.
For Pot Method: Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and cook for 15-18 minutes, or until all the water is absorbed.
For Pressure Cooker Method: Secure the lid and cook on medium heat for 2 whistles. Turn off the heat and allow the pressure to release naturally.
5
Rest, Garnish, and Serve
Once cooked, let the rice rest, covered and undisturbed, for 10 minutes. This step is crucial for firm, separate grains.
After resting, gently fluff the rice with a fork to separate the grains.
Garnish with the fried cashews, raisins, and freshly chopped coriander leaves.
Serve hot with your favorite curry, korma, or dal.
385cal
16gprotein
19gcarbs
28gfat
Ingredients
8 pcs Eggs (large)
2 medium Onion (finely chopped)
2 medium Tomatoes (finely chopped)
1.5 tbsp Ginger Garlic Paste
2 pcs Green Chilies (slit lengthwise)
3 tbsp Vegetable Oil
1 inch piece Cinnamon Stick
4 pcs Cloves
2 pcs Green Cardamom Pods
1 pc Bay Leaf
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
0.75 cup Grated Coconut (fresh or frozen)
10 pcs Cashews (soaked in warm water for 15 minutes)
1 tsp Fennel Seeds
0.25 cup Water (for grinding the paste)
1.25 tsp Salt (or to taste)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Eggs and Paste
Place eggs in a saucepan, cover with cold water, and bring to a rolling boil. Cook for 10-12 minutes to hard-boil them.
Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process. Once cool, peel the eggs and make 2-3 shallow slits on each one. Set aside.
While the eggs are boiling, soak the cashews in warm water for 15 minutes. In a blender, combine the soaked cashews, grated coconut, fennel seeds, and green chilies. Add 1/4 cup of water and grind to a very smooth paste.
2
Temper Spices and Sauté Aromatics
Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté for 30-40 seconds until they become fragrant.
Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
3
Build the Gravy Base
Add the finely chopped tomatoes and a pinch of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and become mushy.
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Sauté for 1-2 minutes until the spices are fragrant and oil begins to separate from the masala.
4
Combine and Simmer the Kurma
Add the ground coconut-cashew paste to the pan. Stir continuously and cook for 3-4 minutes until the paste thickens and releases a rich aroma.
Pour in 1.5 cups of water and the remaining salt. Mix well to combine, ensuring there are no lumps. Bring the gravy to a gentle boil.
Carefully slide the slit hard-boiled eggs into the gravy. Sprinkle the garam masala over the top.
Cover the pan, reduce the heat to low, and let it simmer for 5-7 minutes, allowing the eggs to absorb the flavors of the gravy.
5
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the kurma rest for 5-10 minutes before serving. This allows the flavors to deepen.
Serve hot with parotta, chapati, appam, or steamed rice.
Cover the bowl and refrigerate for at least 20-30 minutes. This allows the flavors to meld together and enhances the cooling effect.
4
Garnish and Serve
Just before serving, give the chilled raita a gentle stir.
Garnish with an extra sprinkle of roasted cumin powder and a few fresh mint or coriander leaves.
Serve chilled as a side dish with biryani, pulao, kebabs, or any spicy Indian meal.
