A classic South Indian spicy egg masala where boiled eggs are simmered in a thick, luscious onion-tomato gravy. This flavorful dish is perfect with rice, roti, or dosa and comes together in under 45 minutes.
Prep15 min
Cook25 min
Servings4
Serving size: 2 eggs
324cal
16gprotein
19gcarbs
21g
Ingredients
8 pcs Eggs (large)
3 pcs Onion (medium, finely chopped)
3 pcs Tomato (medium, ripe and finely chopped)
1.5 tbsp Ginger Garlic Paste
2 pcs Green Chilli (slit lengthwise)
3 tbsp Gingelly Oil (also known as Indian sesame oil)
A tangy and flavorful South Indian rice dish made with fluffy rice, a crunchy tempering of lentils and peanuts, and a generous squeeze of fresh lemon juice. A quick and easy meal perfect for lunchboxes or a light dinner.
A classic South Indian stir-fry featuring finely shredded cabbage, toasted lentils, and fresh coconut. This simple, healthy side dish is ready in under 30 minutes and pairs perfectly with rice and sambar.
About Muttai Thokku, Lemon Rice and Cabbage Poriyal
Tangy lemon rice with perfectly spiced egg thokku & fiber-rich cabbage poriyal - a vibrant, energy-giving meal!
This chettinad dish is perfect for lunch. With 814.37 calories and 26.8g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp Turmeric Powder
1.5 tsp Red Chilli Powder (adjust to your spice preference)
2 tsp Coriander Powder
1 tsp Fennel Powder
0.75 tsp Garam Masala
1.25 tsp Salt (adjust to taste)
0.5 cup Water (as needed for gravy consistency)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the Eggs
Place the eggs in a saucepan and cover them with cold water by at least an inch. Bring to a rolling boil over high heat.
Once boiling, reduce the heat to a simmer and cook for 10 minutes for hard-boiled eggs.
Drain the hot water and transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool for 5 minutes.
Peel the eggs and make 2-3 shallow vertical slits on each one. This helps them absorb the masala. Set aside.
2
Sauté the Base
Heat gingelly oil in a wide, heavy-bottomed pan (kadai) over medium heat. Add the mustard seeds and wait for them to splutter.
Add the urad dal and sauté for about 30 seconds until it turns light golden. Be careful not to burn it.
Add the curry leaves and let them sizzle and become fragrant for a few seconds.
Add the finely chopped onions and a pinch of salt. Sauté for 8-10 minutes, stirring occasionally, until they turn a deep golden brown. This caramelization is crucial for the authentic taste of the thokku.
3
Cook the Masala
Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
Add the finely chopped tomatoes and cook for 6-8 minutes, stirring frequently, until they break down completely and become soft and mushy.
Continue cooking until you see oil separating from the sides of the masala mixture.
4
Add Spices and Simmer
Reduce the heat to low. Add the turmeric powder, red chilli powder, coriander powder, and fennel powder. Stir continuously for 1 minute until the spices are fragrant.
Pour in 1/2 cup of water and add the remaining salt. Mix well, scraping the bottom of the pan.
Bring the gravy to a gentle simmer and cook for 3-4 minutes, allowing it to thicken into a thokku (a thick relish-like consistency).
5
Combine with Eggs and Finish
Gently place the slit boiled eggs into the thick gravy. Carefully toss them to ensure they are fully coated with the masala.
Add the garam masala, cover the pan, and let it simmer on the lowest heat for 2-3 minutes. This allows the eggs to absorb the rich flavors of the gravy.
Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.
349cal
8gprotein
52gcarbs
13gfat
Ingredients
4 cup Cooked Basmati Rice (Preferably cooled or leftover rice)
2 tbsp Sesame Oil (Gingelly oil is traditional)
1 tsp Mustard Seeds
1 tsp Urad Dal (Split black gram)
1 tbsp Chana Dal (Split Bengal gram)
0.25 cup Raw Peanuts
2 pcs Dried Red Chilies (Broken into halves)
2 pcs Green Chilies (Slit lengthwise)
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Hing (Asafoetida)
0.5 tsp Turmeric Powder
3 tbsp Lemon Juice (Freshly squeezed, from 1-2 large lemons)
1 tsp Salt (Adjust to taste)
0.25 tsp Sugar (Optional, to balance tanginess)
2 tbsp Fresh Coriander (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
If using freshly cooked rice, spread it on a large plate or tray to cool down completely. This prevents the grains from breaking and becoming mushy.
Gently fluff the cooled rice with a fork to separate the grains. Set aside.
2
Create the Tempering (Tadka)
Heat sesame oil in a large, heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Reduce the heat to low, then add the chana dal and urad dal. Sauté for 1-2 minutes, stirring continuously, until they turn a light golden brown and become aromatic.
Add the raw peanuts and continue to sauté for another 2-3 minutes until they are crunchy and lightly browned.
Add the broken dried red chilies, slit green chilies, and curry leaves. Be careful as the curry leaves will splutter. Sauté for 30 seconds until the leaves are crisp.
3
Combine with Rice
Add the hing and turmeric powder to the pan and stir for 10 seconds.
500 g Cabbage (About 1 medium head, finely shredded)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils)
1 tsp Chana Dal (Split Bengal gram)
2 whole Dried Red Chilli (Broken in half)
1 sprig Curry Leaves
0.25 tsp Asafoetida (Also known as Hing)
2 whole Green Chilli (Slit lengthwise)
0.5 tsp Turmeric Powder
1 tsp Salt (Or to taste)
0.5 cup Fresh Grated Coconut (Frozen can be used after thawing)
2 tbsp Coriander Leaves (Optional, for garnish)
Instructions
1
Prepare the Cabbage: Wash the cabbage thoroughly and shred it finely using a knife or a food processor. Set aside.
2
Temper the Spices (Tadka): Heat coconut oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
3
Toast the Lentils: Add the urad dal and chana dal to the pan. Sauté for 1-2 minutes, stirring continuously until they turn a light golden brown. This adds a crucial nutty flavor and crunch.
4
Add Aromatics: Add the broken dried red chilies, curry leaves, and asafoetida. Sauté for another 30 seconds until the curry leaves turn crisp and aromatic.
5
Cook the Cabbage: Add the slit green chilies and the finely shredded cabbage to the pan. Sprinkle turmeric powder and salt over it. Mix everything thoroughly to ensure the cabbage is evenly coated with the tempering and spices.
6
Steam the Cabbage: Cover the pan with a lid and cook on low to medium-low heat for 8-10 minutes. Stir every few minutes to prevent sticking. The cabbage will cook in its own moisture; do not add any water to maintain its crunchy texture.
7
Finish with Coconut: Once the cabbage is tender but still has a slight bite, add the fresh grated coconut. Mix well and cook for another 1-2 minutes to allow the flavors to meld.
Immediately add the cooled, fluffed rice, salt, and optional sugar to the pan.
Gently mix everything together, ensuring the tempering is evenly distributed throughout the rice. Be careful not to mash the rice grains. Continue to toss on low heat for 2 minutes until the rice is heated through.
4
Finish and Serve
Turn off the heat completely. Pour the fresh lemon juice over the rice.
Add the chopped fresh coriander.
Give it one final gentle mix to combine. The residual heat will incorporate the flavors.
Serve the Lemon Rice warm, either on its own or with accompaniments like papad, raita, or coconut chutney.
8
Garnish and Serve: Turn off the heat. Garnish with freshly chopped coriander leaves if desired. Serve the Cabbage Poriyal hot as a side dish with rice and sambar or rasam.
