non-vegetariankosher
chettinad
Chicken Chettinad, Malabar Parotta and Onion Raita
75 min
976 cal
50gProtein
75gCarbs
55gFat
3Recipes
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Creamy, aromatic Muttai Salna with soft Idiyappam - a soul-satisfying comfort food that melts in your mouth!
A fragrant and spicy egg curry from Tamil Nadu, with a thin, coconut-based gravy. This classic street-food style salna is the perfect accompaniment for parottas, chapatis, or dosas.
Serving size: 1 serving(1 cup salna with 2 boiled eggs)
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Creamy, aromatic Muttai Salna with soft Idiyappam - a soul-satisfying comfort food that melts in your mouth!
This chettinad dish is perfect for snack. With 709.06 calories and 22.02g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10-12 minutes for hard-boiled eggs. Drain, cool in an ice bath for easy peeling, and peel. Make a few shallow slits on each egg and set aside.
Prepare the Masala Paste: Roughly chop one of the tomatoes. Heat 1 tbsp of oil in a pan over medium heat. Add the pearl onions and sauté for 3-4 minutes until translucent. Add ginger, garlic, and cashew nuts, and sauté for another minute. Add the chopped tomato and fennel seeds, cooking until the tomato is soft. Finally, add the grated coconut and roast for 2-3 minutes until fragrant and lightly golden. Turn off the heat, let the mixture cool completely, then grind it to a very smooth paste with a little water.
Temper and Sauté: Heat the remaining 2 tbsp of oil in a large pot or kadai over medium heat. Add the whole spices (bay leaf, cinnamon, cloves, cardamom, star anise) and let them sizzle for 30 seconds. Add the finely chopped large onion and sauté for 6-8 minutes until golden brown. Finely chop the second tomato, add it to the pot, and cook until it becomes soft and pulpy.
Build the Gravy: Lower the heat and add the spice powders (turmeric, red chili, coriander). Stir for 1 minute until fragrant. Add the ground masala paste, mix well, and cook for 5-7 minutes, stirring occasionally, until oil begins to separate from the masala.
Simmer the Salna: Pour in 3 cups of water and add salt. Whisk well to combine. Bring the gravy to a boil, then reduce the heat to low. Cover and simmer gently for 10-12 minutes, allowing the flavors to meld. Do not boil vigorously. Gently add the slit boiled eggs to the gravy. Sprinkle with garam masala, stir gently, and cook for another 2-3 minutes.
Garnish and Serve: Turn off the heat, garnish with finely chopped coriander leaves. Let it rest for 10 minutes before serving. Serve hot with parottas, chapatis, or idiyappam.
Serving size: 1 serving
Soak and Grind the Rice: Wash the raw rice thoroughly in running water 3-4 times, or until the water runs clear. Soak the rice in ample fresh water for at least 4 hours, or overnight. Drain the water completely. Add the soaked rice to a high-speed blender or wet grinder. Add about 1 cup of fresh water and grind to a very smooth, fine batter. Add more water in small increments as needed to get a smooth, flowing consistency, similar to dosa batter.
Cook the Dough: Pour the ground batter into a heavy-bottomed non-stick pan. Add the salt and sesame oil to the batter and mix well. Place the pan on medium-low heat. Stir continuously to prevent lumps from forming. The batter will start to thicken. Keep stirring and cooking for about 8-10 minutes until it comes together as a single, non-sticky, soft dough ball.
Prepare and Press the Dough: Transfer the hot dough to a large bowl or plate. Let it cool for 3-4 minutes until it's warm enough to handle. While it's still warm, grease your hands with a little oil and knead the dough for 1-2 minutes until it's smooth and pliable. Grease your idiyappam press (sevai maker) and the idli plates or steamer trays. Take a portion of the warm dough and fill the press. Press the dough onto the greased plates in a circular motion to form noodle nests.
Steam the Idiyappam: Boil water in a steamer or idli cooker. Place the plates with the pressed idiyappam inside the steamer. Cover and steam on medium-high heat for 8-10 minutes. The idiyappam is cooked when it looks firm and is no longer sticky to the touch. Turn off the heat and let it rest for 2 minutes before opening the lid. Gently remove the idiyappam from the plates and serve hot.