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Gut-friendly Muttai Podimas with comforting Rasam and rice. A quick, homestyle, protein-packed meal for the soul!

A simple yet flavorful South Indian scrambled egg dish, seasoned with mustard seeds, curry leaves, and green chilies. This quick and protein-packed side comes together in minutes and is a perfect accompaniment to rice and sambar.
Serving size: 0.5 cup

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Gut-friendly Muttai Podimas with comforting Rasam and rice. A quick, homestyle, protein-packed meal for the soul!
This chettinad dish is perfect for dinner. With 540.1700000000001 calories and 16.23g of protein per serving, it's a nutritious choice for your meal plan.
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.
Serving size: 1 cup
Cook the Dal: In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 1 cup of water. Pressure cook for 4-5 whistles on medium heat until the dal is completely soft and mushy. Once the pressure releases naturally, open the cooker and mash the dal well with the back of a spoon. Set aside.
Prepare the Rasam Base: While the dal cooks, combine the chopped tomatoes, tamarind paste, rasam powder, salt, and jaggery (if using) in a medium-sized pot. Add 2 cups of water. Bring the mixture to a boil, then reduce the heat and simmer for 8-10 minutes until the tomatoes are soft and the raw smell of the tamarind has disappeared.
Combine and Simmer: Pour the mashed dal into the tomato-tamarind mixture. Add 1 more cup of water, or adjust to achieve your desired consistency. Stir everything together well. Bring the rasam to a gentle simmer over low heat for 5-7 minutes, allowing the flavors to meld. A frothy layer will form on top. Do not let it come to a rolling boil, as this can diminish the aroma.
Prepare the Tempering (Tadka): Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and let them splutter completely. Add the cumin seeds, broken dried red chillies, and crushed garlic. Sauté for 30-40 seconds until the garlic turns light golden and fragrant. Finally, add the curry leaves and hing, and sauté for another 10 seconds.
Finish and Garnish: Immediately pour the hot tempering over the simmering rasam. You will hear a satisfying sizzle. Stir gently, then turn off the heat. Garnish with freshly chopped coriander leaves. Cover the pot and let the rasam rest for at least 5-10 minutes for the flavors to infuse before serving.
Serving size: 1 cup
Rinse and Soak the Rice (35 minutes)
Cook the Rice (15 minutes)
Rest and Fluff (10 minutes)