non-vegetariandairy-free
tamil
Lemon Rice with Indian Fish Fry
Tangy Lemon Rice with crispy, protein-packed Fish Fry. A light yet soul-satisfying meal!
25 min
566 cal
39gProtein
59gCarbs
20gFat
2Recipes
Loading...
Crispy, protein-packed Muttai Kothu Parotta with cool raita - a soul-satisfying comfort meal!
A popular South Indian street food classic! Flaky parotta is shredded and stir-fried with scrambled eggs, onions, tomatoes, and a blend of aromatic spices. It's a satisfying, hearty, and flavorful one-pan meal.
Serving size: 1.5 cups
A refreshing and simple Indian yogurt dip made with crunchy onions and mild spices. This cooling side dish is the perfect accompaniment to spicy biryanis, pulaos, and kebabs, ready in just 10 minutes.
Serving size: 0.5 cup
Tangy Lemon Rice with crispy, protein-packed Fish Fry. A light yet soul-satisfying meal!
Aromatic Sambar Rice with perfectly spiced Chicken 65 – a protein-packed comfort food for dinner!
Fluffy Bun Parotta with rich, perfectly spiced Mutton Salna – a melt-in-mouth, protein-packed comfort!
Soft chapatis with aromatic, perfectly spiced Chicken Chettinad Masala – a protein-packed comfort food!
Aromatic Dindigul Mutton Biryani, a protein-packed and soul-satisfying feast, served with cool raita!
Aromatic Ghee Rice with perfectly spiced, protein-packed Chettinad Chicken Varuval – a rich, energy-giving meal!
Crispy, protein-packed Muttai Kothu Parotta with cool raita - a soul-satisfying comfort meal!
This tamil dish is perfect for lunch or dinner. With 620.22 calories and 19.900000000000002g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Parotta: Tear the parottas into small, bite-sized pieces, about 1-inch wide. Set them aside. This can be done by hand for a rustic texture.
Sauté Aromatics: Heat oil in a large, wide, heavy-bottomed pan or kadai over medium-high heat. Once hot, add the mustard seeds and let them splutter for about 30 seconds. Add the curry leaves and sauté until fragrant. Add the finely chopped onions and slit green chillies. Sauté for 4-5 minutes until the onions become soft and translucent.
Cook the Masala Base: Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears. Add the chopped tomatoes and cook for 3-4 minutes until they turn soft and mushy. Add the turmeric powder, red chilli powder, coriander powder, and salt. Mix well and cook for another 2-3 minutes, until oil begins to separate from the masala.
Scramble the Eggs: Push the masala to one side of the pan. Crack the 4 eggs into the empty space. Let them set for 30 seconds, then gently scramble them. Once the eggs are about 80% cooked, mix them thoroughly with the masala on the other side of the pan.
Combine and 'Kothu': Add the shredded parotta pieces to the pan. Using two flat metal spatulas or one sturdy spatula, begin to chop and mix the parotta with the egg masala directly in the pan. This 'kothu' (mincing) action is key to the dish's texture. Do this for 2-3 minutes. If the mixture looks too dry, add the optional salna or vegetable broth and continue to mix until the parotta absorbs the liquid and flavors.
Garnish and Serve: Sprinkle the garam masala over the top and give it a final, quick stir. Garnish generously with fresh coriander leaves. Serve immediately while hot, traditionally with a side of onion raita.
In a medium-sized mixing bowl, add the chilled curd. Whisk it vigorously for about 1-2 minutes until it is completely smooth, creamy, and free of any lumps. If the curd is too thick, you can add 1-2 tablespoons of milk or water to achieve a slightly thinner consistency.
Add the finely chopped red onion, green chili, and fresh coriander leaves to the whisked curd.
Sprinkle in the roasted cumin powder, chaat masala, kala namak (black salt), sea salt, and Kashmiri red chili powder (if using). Gently fold all the ingredients together until they are just combined. Avoid over-mixing to keep the onions crunchy.
Taste the raita and adjust the seasonings if necessary. You may want to add more salt for flavor or a pinch of sugar to balance the tanginess of the curd.
For the best flavor, cover the bowl and chill the raita in the refrigerator for at least 15-20 minutes. This allows the flavors to meld. Serve cold as a refreshing side with biryani, pulao, kebabs, or stuffed parathas.