

Lemon Rice with Indian Fish Fry
Tangy Lemon Rice with crispy, protein-packed Fish Fry. A light yet soul-satisfying meal!
Loading...
Crispy, protein-packed Kothu Parotta with perfectly spiced Salna. A soul-satisfying treat you'll crave!

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 serving

A fragrant, thin gravy from Tamil Nadu, packed with mixed vegetables and aromatic spices. This light yet flavorful curry is famously served with flaky parottas, creating a truly irresistible combination.
Serving size: 1 serving


Tangy Lemon Rice with crispy, protein-packed Fish Fry. A light yet soul-satisfying meal!


Crispy Kal Dosa paired with perfectly spiced Brain Fry – a unique, protein-rich indulgence for dinner!


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!
Crispy, protein-packed Kothu Parotta with perfectly spiced Salna. A soul-satisfying treat you'll crave!
This tamil dish is perfect for dinner. With 796.9 calories and 21.84g 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.
Prepare the Masala Paste
Sauté Aromatics for the Curry
Cook Vegetables and Masala
Simmer and Finish the Salna