A quick and spicy South Indian side dish where hard-boiled eggs are pan-fried with a generous coating of black pepper and aromatic spices. Ready in 20 minutes, it's the perfect accompaniment to rice and sambar.
Prep10 min
Cook10 min
Servings4
Serving size: 2 pieces
273cal
14gprotein
9gcarbs
20g
Ingredients
8 pcs Egg
3 tbsp Coconut Oil
1 tsp Fennel Seeds (Optional, for authentic flavor)
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.
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.
Aromatic Pepper Egg Fry with tangy Lemon Rice and crispy appalam. An energy-giving, protein-packed delight!
This chettinad dish is perfect for dinner. With 812.08 calories and 26.33g of protein per serving, it's a nutritious choice for your meal plan.
fat
Salt
(or to taste)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Boil and Prepare the Eggs
Place the eggs in a saucepan and cover with cold water by at least one inch. Bring to a rolling boil over high heat.
Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.
Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water to stop the cooking process. This also makes them easier to peel.
Once cool, peel the eggs, slice them in half lengthwise, and make a few shallow slits on the white part to help absorb the masala.
2
Sauté Aromatics
Heat coconut oil in a wide, non-stick pan over medium heat. Once hot, add the fennel seeds (if using) and let them splutter for about 30 seconds.
Add the finely chopped onions and sauté for 5-7 minutes until they turn soft and golden brown.
Add the slit green chilies and curry leaves. Sauté for another minute until the curry leaves turn crisp and fragrant.
3
Cook the Masala
Add the ginger-garlic paste and cook for about 1 minute until the raw aroma disappears.
Reduce the heat to low. Add the turmeric powder, coarsely ground black pepper, and salt. Stir continuously for 30 seconds to toast the spices without burning them.
4
Fry the Eggs
Gently place the halved eggs into the pan, yolk-side down, in a single layer.
Allow them to fry undisturbed for 2-3 minutes on low-medium heat. This creates a delicious, slightly crispy layer on the yolk.
Carefully flip the eggs and let the other side cook for another 1-2 minutes, ensuring they are well-coated with the masala.
5
Garnish and Serve
Sprinkle the garam masala over the eggs and gently toss to combine.
Turn off the heat, garnish with freshly chopped coriander leaves.
Serve immediately while 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.
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.
