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
1062 cal
39gProtein
75gCarbs
68gFat
2Recipes
Loading...
Protein-packed Mutta Porichathu with gut-friendly Pazhamkanji – a comforting, homestyle meal that's energy-giving.
A quick and flavorful Kerala-style scrambled egg dish, spiced with green chilies, shallots, and fragrant curry leaves. Perfect with rice or bread for a simple, protein-packed meal.
Serving size: 1 serving
A humble and traditional Kerala breakfast made from leftover rice fermented overnight. This cooling porridge is mixed with yogurt, shallots, and green chilies, creating a uniquely tangy and nourishing meal.
Flaky porotta with perfectly spiced, aromatic Chicken Roast. Pure comfort food, mom's recipe style!
Light Idiyappam with creamy, aromatic Varutharacha Kozhi Curry. A soul-satisfying, homestyle treat!
Fiber-rich Matta Rice with aromatic Chemmeen Roast and tangy Sambar. A homestyle, gut-friendly meal!
Aromatic Ghee Rice with protein-packed Mutton Curry and a fresh salad. An energy-giving feast!
Aromatic and perfectly spiced Malabar Fish Biryani – a gut-friendly, soul-satisfying meal!
Light Pathiri with a melt-in-mouth, perfectly spiced Nadan Mutton Curry. Pure soul-satisfying bliss!
Protein-packed Mutta Porichathu with gut-friendly Pazhamkanji – a comforting, homestyle meal that's energy-giving.
This kerala dish is perfect for snack. With 535.01 calories and 26.28g of protein per serving, it's a nutritious choice for your meal plan.
In a medium bowl, crack the eggs. Add salt and freshly ground black pepper. Whisk vigorously for 1-2 minutes until the mixture is light, airy, and slightly frothy. Set aside.
Place a non-stick pan or kadai over medium heat and add the coconut oil. Once the oil is hot and shimmering (about 30-45 seconds), add the mustard seeds. Wait for them to splutter completely.
Immediately add the finely chopped shallots, green chilies, and curry leaves. Sauté for 3-4 minutes, stirring frequently, until the shallots soften and turn translucent.
Reduce the heat to low. Add the turmeric powder and sauté for another 30 seconds until its raw aroma disappears. Be careful not to burn the spice.
Pour the whisked egg mixture into the pan. Allow it to cook undisturbed for about 30-45 seconds, until the edges begin to set.
Using a spatula, gently push the cooked portions from the edges toward the center, allowing the uncooked egg to flow to the sides. Continue this process for 2-3 minutes until the eggs are scrambled into soft, moist curds. Avoid overcooking.
Turn off the heat. If using, stir in the grated coconut. Garnish with freshly chopped coriander leaves and serve immediately.
Serving size: 1 serving
Place the leftover cooked rice in an earthen pot or a glass bowl. Pour enough water to cover the rice by at least an inch. Cover the pot with a lid and let it sit at room temperature overnight, or for 8-10 hours, to ferment.
The next morning, the water will look slightly cloudy. Gently mash the rice and water mixture with your hands or a spoon. Add the whisked yogurt, finely chopped shallots, and green chilies to the pot. Add salt to taste and mix everything together until well combined.
Pour the Pazhamkanji into serving bowls. Serve immediately, traditionally with a side of pickle, pappadam, or a crushed kanthari mulaku (bird's eye chili).