non-vegetariandairy-free
kerala
Kerala Parotta with Kerala Chicken Roast
Flaky porotta with perfectly spiced, aromatic Chicken Roast. Pure comfort food, mom's recipe style!
65 min
1030 cal
46gProtein
76gCarbs
60gFat
2Recipes
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Soft, delicate Idiyappam with perfectly spiced Nadan Mutta Curry. A protein-packed comfort food!
Delicate, thread-like steamed rice noodles from South India. Idiyappam, also known as string hoppers, is a light and healthy breakfast that pairs wonderfully with sweet coconut milk or savory curries.
Serving size: 4 pieces
Soak and Grind the Rice: Wash the raw rice thoroughly in running water 3-4 times, or until the water runs clear. Soak the rice in ample fresh water for at least 4 hours, or overnight. Drain the water completely. Add the soaked rice to a high-speed blender or wet grinder. Add about 1 cup of fresh water and grind to a very smooth, fine batter. Add more water in small increments as needed to get a smooth, flowing consistency, similar to dosa batter.
Cook the Dough: Pour the ground batter into a heavy-bottomed non-stick pan. Add the salt and sesame oil to the batter and mix well. Place the pan on medium-low heat. Stir continuously to prevent lumps from forming. The batter will start to thicken. Keep stirring and cooking for about 8-10 minutes until it comes together as a single, non-sticky, soft dough ball.
Prepare and Press the Dough: Transfer the hot dough to a large bowl or plate. Let it cool for 3-4 minutes until it's warm enough to handle. While it's still warm, grease your hands with a little oil and knead the dough for 1-2 minutes until it's smooth and pliable. Grease your idiyappam press (sevai maker) and the idli plates or steamer trays. Take a portion of the warm dough and fill the press. Press the dough onto the greased plates in a circular motion to form noodle nests.
A classic Kerala egg curry where boiled eggs are simmered in a rich, aromatic gravy of coconut milk, onions, tomatoes, and fragrant spices. This comforting dish is a staple in South Indian homes and pairs perfectly with appam, idiyappam, or rice.
Serving size: 1 cup(1 cup of curry with 2 boiled eggs)
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Soft, delicate Idiyappam with perfectly spiced Nadan Mutta Curry. A protein-packed comfort food!
This kerala dish is perfect for dinner. With 763.8199999999999 calories and 22.36g of protein per serving, it's a nutritious choice for your meal plan.
Steam the Idiyappam: Boil water in a steamer or idli cooker. Place the plates with the pressed idiyappam inside the steamer. Cover and steam on medium-high heat for 8-10 minutes. The idiyappam is cooked when it looks firm and is no longer sticky to the touch. Turn off the heat and let it rest for 2 minutes before opening the lid. Gently remove the idiyappam from the plates and serve hot.
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 them absorb the gravy. Set aside.
Sauté Aromatics: Heat coconut oil in a wide pan or kadai over medium heat. Add mustard seeds and let them splutter completely, about 30 seconds. Add the curry leaves and slit green chillies, and sauté for another 30 seconds until fragrant.
Caramelize Onions: Add the sliced onions and a pinch of salt to the pan. Sauté, stirring frequently, for 10-12 minutes until they are soft, translucent, and have turned a deep golden brown. This step is crucial for the flavor of the curry. Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Build the Masala: Add the chopped tomatoes and cook for 5-6 minutes, mashing them with the back of your spoon, until they are completely soft and oil begins to separate. Reduce the heat to low, then add all the spice powders: turmeric, Kashmiri red chilli, coriander, and black pepper. Stir continuously for 1-2 minutes until fragrant. If the spices stick, add a splash of water.
Simmer the Curry: Pour in the thin coconut milk and the remaining salt. Stir well, scraping the bottom of the pan. Bring the mixture to a gentle simmer. Carefully add the slit boiled eggs to the gravy. Cover the pan and cook on low heat for 5-7 minutes, allowing the eggs to soak up the flavors.
Finish and Garnish: Stir in the garam masala powder. Turn the heat to the lowest setting and pour in the thick coconut milk. Gently mix and heat through for just 1-2 minutes. Do not let the curry boil after adding thick coconut milk, as it may curdle. Turn off the heat, garnish with fresh coriander leaves, and serve hot.