A fiery and aromatic South Indian egg curry where hard-boiled eggs are coated in a thick masala dominated by freshly ground black pepper and fennel. This Chettinad-style dish is a quick and flavorful side for rice or rotis.
Fragrant basmati rice cooked to fluffy perfection with whole spices and rich, nutty ghee. This South Indian classic, also known as Neychoru, is garnished with fried cashews and raisins for a touch of sweetness and crunch. A truly elegant and simple dish.
Aromatic Ghee Rice with perfectly spiced Muttai Pepper Masala - an energy-giving, melt-in-mouth delight!
This chettinad dish is perfect for lunch. With 808.0899999999999 calories and 23.009999999999998g of protein per serving, it's a nutritious choice for your meal plan.
fat
Turmeric Powder
1 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
1.5 tsp Coriander Powder
1.5 tsp Black Pepper (freshly and coarsely ground)
0.5 tsp Garam Masala
1 tsp Salt (or to taste)
0.5 cup Water
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Eggs
Take the hard-boiled and peeled eggs. Using a small knife, make 2-3 shallow, lengthwise slits on each egg. This is a crucial step as it allows the masala to penetrate the eggs, making them more flavorful. Set aside.
2
Temper Spices and Sauté Aromatics
Heat sesame oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and wait for them to splutter completely.
Add the fennel seeds and curry leaves. Sauté for about 30 seconds until they become aromatic.
Add the finely chopped onions and slit green chilies. Sauté for 6-8 minutes, stirring occasionally, until the onions turn soft and golden brown.
Add the ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.
3
Build the Masala Base
Add the finely chopped tomatoes to the pan. Cook for 4-5 minutes, mashing them with the back of your spoon, until they turn soft and mushy.
Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, coriander powder, and salt. Stir continuously for 1-2 minutes to cook the spices without burning them. You will see oil starting to separate from the masala at the edges.
4
Combine Eggs with Masala
Pour in 1/2 cup of water and mix well, scraping the bottom of the pan. Bring the mixture to a gentle simmer.
Gently place the slit hard-boiled eggs into the pan.
Sprinkle the freshly ground black pepper and garam masala over the eggs.
Carefully toss and stir, ensuring each egg is well-coated with the thick masala. Be gentle to avoid breaking the eggs.
5
Simmer and Garnish
Cover the pan with a lid and let the curry simmer on low heat for 3-4 minutes. This allows the eggs to absorb all the spicy and aromatic flavors of the masala.
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let it rest for 5 minutes before serving. Serve hot with steamed rice, parotta, or roti.
Servings
4
Serving size: 1.5 cups
513cal
8gprotein
83gcarbs
16gfat
Ingredients
2 cup Basmati Rice (long grain)
4 tbsp Ghee
1 pcs Onion (large, thinly sliced)
3.5 cup Water (hot)
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom (slightly crushed)
1 pcs Bay Leaf
1 pcs Star Anise (optional)
12 pcs Cashew Nuts (whole or halved)
1 tbsp Raisins (golden)
1.5 tsp Salt
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Basmati Rice
Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch.
Soak the rinsed rice in fresh water for at least 30 minutes. This helps the grains elongate and cook evenly.
After soaking, drain the rice completely in a colander and set it aside.
2
Fry the Garnishes
Heat 2 tbsp of ghee in a heavy-bottomed pot or pressure cooker over medium heat.
Add the cashew nuts and fry for 1-2 minutes until they turn a light golden brown.
Add the raisins and continue to fry for about 30 seconds until they plump up. Be careful not to burn them.
Remove the fried cashews and raisins with a slotted spoon and set them aside for garnish.
3
Sauté Aromatics and Rice
In the same pot, add the remaining 2 tbsp of ghee.
Once hot, add the whole spices: cinnamon stick, cloves, green cardamom, bay leaf, and star anise. Sauté for 30-40 seconds until they release their aroma.
Add the thinly sliced onions and sauté for 5-7 minutes until they become soft and golden brown.
Add the drained rice to the pot. Gently sauté for 2 minutes, ensuring the grains are well-coated with ghee. Be careful not to break the delicate rice grains.
4
Cook the Rice
Pour in 3.5 cups of hot water and 1.5 tsp of salt. Stir gently just once to combine.
Bring the water to a rolling boil over high heat.
For Pot Method: Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and cook for 15-18 minutes, or until all the water is absorbed.
For Pressure Cooker Method: Secure the lid and cook on medium heat for 2 whistles. Turn off the heat and allow the pressure to release naturally.
5
Rest, Garnish, and Serve
Once cooked, let the rice rest, covered and undisturbed, for 10 minutes. This step is crucial for firm, separate grains.
After resting, gently fluff the rice with a fork to separate the grains.
Garnish with the fried cashews, raisins, and freshly chopped coriander leaves.
Serve hot with your favorite curry, korma, or dal.
