A classic South Indian side dish where hard-boiled eggs are pan-fried in a fragrant, spicy masala. It's quick to make and pairs perfectly with sambar rice, rasam, or even just plain rotis for a simple, protein-packed meal.
A tangy and flavorful one-pot rice dish from South India, made with ripe tomatoes, aromatic spices, and fluffy rice. It's a perfect quick meal or a popular choice for lunchboxes.
Crispy, golden, and irresistibly crunchy fried lentil wafers. A classic South Indian accompaniment that adds the perfect crunch to any meal, ready in just a few minutes.
This chettinad dish is perfect for dinner. With 835.7900000000001 calories and 24.200000000000003g of protein per serving, it's a nutritious choice for your meal plan.
fat
Red Chili Powder
(adjust to taste)
1.5 tsp Coriander Powder
0.5 tsp Fennel Powder (optional, for extra flavor)
0.5 tsp Garam Masala
0.75 tsp Salt (or to taste)
2 tbsp Water (as needed)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Boil the eggs: Place the eggs in a saucepan and cover with at least an inch of cold water. Bring to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan, and let it stand for 10-12 minutes. Drain the hot water and run cold water over the eggs to cool them down. Once cool enough to handle, peel the eggs and slice them in half lengthwise. Set aside.
2
Temper the spices: Heat gingelly oil in a wide, non-stick pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter. Immediately add the urad dal and sauté for about 30 seconds until it turns light golden. Add the curry leaves and let them sizzle for a few seconds until fragrant.
3
Sauté the aromatics: Add the finely chopped onion to the pan and sauté for 4-5 minutes until it becomes soft and translucent. Add the ginger-garlic paste and cook for another minute until the raw aroma disappears. Then, add the finely chopped tomato and cook for 3-4 minutes, stirring occasionally, until it turns soft and mushy.
4
Cook the masala: Reduce the heat to low. Add all the spice powders: turmeric powder, red chili powder, coriander powder, fennel powder (if using), and garam masala, along with the salt. Stir continuously for about one minute until the spices are fragrant. If the masala looks too dry, sprinkle 1-2 tablespoons of water to prevent it from burning and help it cook.
5
Roast the eggs: Gently place the boiled egg halves into the pan, cut-side down. Let them roast in the masala for 2-3 minutes without moving them to get a nice crust. Carefully flip the eggs and gently toss to coat them evenly with the masala. Cook for another 2 minutes until the masala is dry and clings to the eggs.
6
Garnish and serve: Turn off the heat. Garnish with freshly chopped coriander leaves. Serve the Muttai Varuval hot as a side dish with rice and sambar, rasam, or with chapatis.
4
Serving size: 1.5 cups
412cal
9gprotein
69gcarbs
12gfat
Ingredients
1.5 cups Sona Masuri Rice (Wash and soak for 20 minutes before cooking)
3 cups Water (For cooking the rice)
4 large Tomatoes (Ripe and finely chopped)
1 large Onion (Finely sliced)
1 tablespoon Ginger Garlic Paste
2 count Green Chilies (Slit lengthwise)
3 tablespoons Vegetable Oil
1 teaspoon Mustard Seeds
1 teaspoon Urad Dal
1 teaspoon Chana Dal
1 sprig Curry Leaves
0.25 teaspoon Asafoetida (Also known as Hing)
0.5 teaspoon Turmeric Powder
1 teaspoon Red Chili Powder (Adjust to your spice preference)
0.5 teaspoon Garam Masala
1.5 teaspoons Salt (Adjust to taste)
0.25 cup Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Cook the Rice
Wash the Sona Masuri rice 2-3 times until the water runs clear. Soak it in water for 20 minutes.
Drain the soaked rice and cook it with 3 cups of fresh water. You can use a pressure cooker (2 whistles on medium heat) or a pot on the stovetop until the rice is cooked and fluffy.
Once cooked, gently fluff the rice with a fork and spread it on a large plate or tray. Allow it to cool completely to prevent it from becoming mushy when mixed.
2
Prepare the Tempering (Tadka)
Heat oil in a large, wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter.
Add the urad dal and chana dal. Sauté for about 30-40 seconds until they turn a light golden brown.
Add the curry leaves, slit green chilies, and asafoetida. Sauté for another 30 seconds until the curry leaves are crisp.
3
Sauté Onions and Cook Tomato Masala
Add the sliced onions to the pan and sauté for 3-4 minutes until they become soft and translucent.
Add the ginger-garlic paste and cook for one minute until the raw aroma disappears.
Add the finely chopped tomatoes along with salt, turmeric powder, red chili powder, and garam masala. Mix everything well.
Cover the pan and cook on medium-low heat for 10-12 minutes, stirring occasionally. Cook until the tomatoes break down completely, become mushy, and you see oil separating from the sides of the masala.
4
Combine and Garnish
Reduce the heat to low. Add the cooled, cooked rice to the tomato masala in the pan.
Gently mix the rice with the masala using a spatula or a wide spoon. Ensure the rice is evenly coated without breaking the grains.
Let the rice heat through on low heat for 2-3 minutes, allowing the flavors to meld together.
Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.