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Aromatic pepper rasam with spicy, protein-packed egg fry and rice – a soul-satisfying meal!

A comforting and aromatic South Indian soup, bursting with the pungent heat of black pepper and the tang of tamarind. This traditional milagu rasam is perfect for soothing a cold or enjoying with hot rice.
Serving size: 1 cup

Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.

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.
Serving size: 1.5 eggs

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Serving size: 1 cup




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Aromatic pepper rasam with spicy, protein-packed egg fry and rice – a soul-satisfying meal!
This chettinad dish is perfect for lunch. With 715.8499999999999 calories and 21.029999999999998g of protein per serving, it's a nutritious choice for your meal plan.
Cook the Dal
Prepare Spice Powder & Tamarind Extract
Simmer the Rasam Base
Combine and Froth
Prepare the Tempering (Tadka)
Finish and Serve
Serving size: 1 cup
Rinse and Soak the Rice (35 minutes)
Cook the Rice (15 minutes)
Rest and Fluff (10 minutes)
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.
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.
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.
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.
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.
Preparation: Wash the ivy gourd (kovakkai) thoroughly. Pat them dry, trim both ends, and slice them into thin, even rounds. Finely chop the onion and set aside.
Tempering (Tadka): Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely. Then, add the urad dal and chana dal, and sauté for 1-2 minutes until they turn a light golden brown.
Sauté Aromatics: Add the broken dried red chilies, curry leaves, and a pinch of hing to the pan. Sauté for about 30 seconds until the curry leaves turn crisp and aromatic.
Cook Onions: Add the finely chopped onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent.
Cook the Ivy Gourd: Add the sliced kovakkai, turmeric powder, and salt. Mix well to ensure the vegetable is evenly coated with the spices. Cover the pan with a lid and reduce the heat to low. Cook for 15-20 minutes, stirring every 5 minutes to prevent sticking. Do not add any water; the kovakkai will cook in its own moisture.
Add Finishing Spices: Once the kovakkai is tender and slightly browned at the edges, add the sambar powder. Stir gently and cook for another 2-3 minutes on low heat to eliminate the raw flavor of the spice powder.
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.
Garnish and Serve: Turn off the heat. Add the freshly grated coconut and give it a final mix. Let it rest for a minute before serving hot with rice and sambar or rasam.