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Homestyle Kara Kuzhambu with protein-packed egg podimas & rice - a gut-friendly, soul-satisfying comfort food!

A fiery and tangy tamarind-based curry from Tamil Nadu, packed with vegetables and aromatic spices. This South Indian classic is the perfect zesty accompaniment to steamed rice and appalam.
Serving size: 1 cup

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Serving size: 0.5 cup




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Homestyle Kara Kuzhambu with protein-packed egg podimas & rice - a gut-friendly, soul-satisfying comfort food!
This chettinad dish is perfect for lunch. With 749.99 calories and 20.75g of protein per serving, it's a nutritious choice for your meal plan.
Prepare Tamarind Extract: Soak the tamarind in 1 cup of warm water for 15 minutes. Squeeze the pulp thoroughly to extract its essence. Strain the liquid through a fine-mesh sieve into a bowl, discarding the solids. Set this tamarind water aside.
Temper Spices: Heat sesame oil in a heavy-bottomed pan or clay pot (manchatti) over medium heat. Add mustard seeds and let them splutter completely. Then, add fenugreek seeds, urad dal, and chana dal. Sauté for about 1 minute until the dals turn light golden. Add the curry leaves and asafoetida, and stir for 15 seconds until fragrant.
Sauté Aromatics and Vegetables: Add the whole shallots and crushed garlic to the pan. Sauté for 3-4 minutes until the shallots soften. Add the drumstick and brinjal pieces, and continue to sauté for another 5 minutes until the vegetables are lightly browned and coated in the tempering.
Build the Gravy: Reduce the heat to low. Add the sambar powder, turmeric powder, and optional red chili powder. Stir for 30 seconds to toast the spices without burning them. Immediately pour in the prepared tamarind extract, along with the remaining 2 cups of water. Add salt and jaggery, and stir well to combine.
Simmer the Kuzhambu: Bring the gravy to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes. The gravy will thicken slightly, the vegetables will become tender, and a layer of oil will separate and float on top, indicating it's well-cooked.
Thicken and Finish: In a small bowl, mix the rice flour with 2 tablespoons of water to form a smooth, lump-free slurry. Pour this slurry into the simmering kuzhambu while stirring continuously. Cook for another 2-3 minutes until the gravy reaches your desired consistency.
Rest and Serve: Turn off the heat and let the Kara Kuzhambu rest, covered, for at least 10-15 minutes to allow the flavors to meld. Serve hot with steamed rice, appalam (papad), and a dollop of ghee.
Serving size: 1 cup
Rinse and Soak the Rice (35 minutes)
Cook the Rice (15 minutes)
Rest and Fluff (10 minutes)
In a medium bowl, crack the eggs. Add salt, turmeric powder, and black pepper powder. Whisk vigorously for about 1 minute until the mixture is well combined and slightly frothy. Set aside.
Heat coconut oil in a non-stick pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely.
Immediately add the urad dal and sauté for 30-40 seconds until it turns a light golden brown. Be careful not to burn it. Add the curry leaves and slit green chilies, and sauté for another 30 seconds until the curry leaves are crisp and aromatic.
Add the finely chopped onions to the pan. Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
Reduce the heat to low. Pour the whisked egg mixture into the pan. Let it cook undisturbed for about 30-40 seconds until the edges begin to set.
Using a spatula, gently start scrambling the eggs, breaking them into small, soft curds. Continue to cook for 2-3 minutes, stirring occasionally, until the eggs are cooked through but still appear moist and fluffy. Avoid overcooking to prevent them from becoming dry.
Turn off the heat. Garnish with freshly chopped coriander leaves, give it a final gentle mix, and serve immediately.