Instant, fluffy steamed cakes made from semolina and yogurt, with a savory tempering of mustard seeds and lentils. A quick and easy South Indian breakfast classic, ready in under an hour without any fermentation.
Prep20 min
Cook25 min
Servings4
Serving size: 3 pieces
283cal
9gprotein
37gcarbs
11g
Ingredients
1 cup Rava (Fine semolina, also known as sooji)
1 cup Curd (Plain yogurt, preferably slightly sour)
1 cup Water (Adjust as needed for batter consistency)
2 tbsp Ghee (Clarified butter)
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram)
1 tsp Chana Dal (Split chickpeas)
10 pieces Cashew Nuts (Broken or halved)
2 pieces Green Chili (Finely chopped, adjust to taste)
Hard-boiled eggs simmered in a fragrant and creamy South Indian-style gravy. This rich kurma, made with a blend of coconut, cashews, and aromatic spices, is a perfect side for parotta, chapati, or rice.
A vibrant and refreshing Indian condiment made with fresh mint, cilantro, and a hint of spice. This classic green chutney, also known as Pudina Chutney, is the perfect zesty accompaniment for samosas, chaat, kebabs, and sandwiches.
Quick Rava Idli & creamy, protein-packed Egg Kurma with aromatic mint chutney. Perfect comfort food!
This south_indian dish is perfect for lunch. With 704.5899999999999 calories and 26.849999999999998g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 inch Ginger (Finely grated)
1 sprig Curry Leaves (Roughly chopped)
0.25 tsp Hing (Asafoetida)
2 tbsp Coriander Leaves (Finely chopped)
1 tsp Salt (Adjust to taste)
1 tsp Eno Fruit Salt (Use plain/unflavored. Or substitute with 1/2 tsp baking soda.)
Instructions
1
Roast the Rava: In a heavy-bottomed pan, dry roast 1 cup of rava on low-medium heat for 5-7 minutes. Stir continuously until it becomes aromatic and feels grainy, ensuring it does not change color. Transfer to a large mixing bowl and let it cool completely.
2
Prepare the Tempering: Heat 2 tbsp of ghee in the same pan over medium heat. Add 1 tsp of mustard seeds and let them splutter. Then, add 1 tsp urad dal, 1 tsp chana dal, and 10 broken cashew nuts. Sauté for 1-2 minutes until the dals turn light golden brown. Add 2 finely chopped green chilies, 1 inch of grated ginger, 1 sprig of curry leaves, and 1/4 tsp of hing. Sauté for another 30 seconds until fragrant.
3
Make and Rest the Batter: Pour the hot tempering over the cooled rava. Add 1 cup of curd, 2 tbsp of chopped coriander leaves, and 1 tsp of salt. Mix well to combine. Gradually add about 1 cup of water, stirring to form a thick, lump-free batter with a consistency similar to pancake batter. Cover and let it rest for 20 minutes. This allows the rava to absorb moisture and swell.
4
Prepare the Steamer: While the batter rests, grease the idli molds with a little oil or ghee. Add 1.5 to 2 cups of water to an idli steamer or a large pot and bring it to a rolling boil over medium-high heat.
5
Finalize Batter and Fill Molds: After 20 minutes, check the batter's consistency. It will have thickened. Add a few tablespoons of water if needed to bring it back to a thick, pouring consistency. Just before steaming, add 1 tsp of Eno fruit salt. Gently mix in one direction for about 20-30 seconds until the batter becomes frothy and light. Do not overmix. Immediately pour the batter into the greased molds, filling them about 3/4 full.
6
Steam the Idlis: Place the idli stand into the steamer with boiling water. Cover with a lid and steam on medium-high heat for 12-15 minutes. To check for doneness, insert a toothpick into the center of an idli; it should come out clean.
7
Rest and Serve: Turn off the heat and let the idlis rest in the steamer for 5 minutes. This prevents them from breaking upon removal. Carefully take out the idli stand. Let it cool for another minute before using a wet spoon or knife to gently demold the idlis. Serve hot with coconut chutney and sambar.
4
Serving size: 2 eggs(2 eggs with about 1 cup of kurma gravy)
402cal
17gprotein
20gcarbs
30gfat
Ingredients
8 pcs eggs (large)
3 tbsp vegetable_oil
1 inch cinnamon_stick
4 pcs cloves
3 pods green_cardamom
1 pcs bay_leaf
2 pcs onion (medium, finely chopped)
2 pcs tomato (medium, finely chopped)
0.5 tsp turmeric_powder
1 tsp red_chili_powder (adjust to taste)
1.5 tsp coriander_powder
0.75 tsp garam_masala
1.25 tsp salt (or to taste)
1.5 cup water (plus more for grinding)
2 tbsp coriander_leaves (chopped, for garnish)
0.75 cup grated_coconut (fresh or frozen)
12 pcs cashews
1 tbsp poppy_seeds
1 tsp fennel_seeds
2 pcs green_chili
1 inch ginger
5 cloves garlic
Instructions
1
Prepare the Eggs
Place eggs in a saucepan, cover with cold water by at least an 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 transfer the eggs to an ice bath or run under cold water to stop the cooking process.
Peel the eggs carefully and make 2-3 shallow vertical slits on each one. This helps them absorb the gravy flavors. Set aside.
2
Create the Kurma Paste
In a small bowl, soak the cashews and poppy seeds in 1/4 cup of warm water for at least 15 minutes.
Transfer the soaked cashews and poppy seeds (along with the soaking water) to a blender.
Add the grated coconut, fennel seeds, green chilies, ginger, and garlic to the blender.
Blend until you have a very smooth, fine paste, adding a few tablespoons of extra water if needed to help with grinding.
3
Cook the Masala Base
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Add the whole spices: cinnamon stick, cloves, green cardamom, and bay leaf. Sauté for 30-45 seconds until they become fragrant.
2 tablespoon Roasted Chana Dal (Acts as a thickener)
2 tablespoon Lemon Juice (Freshly squeezed)
0.75 teaspoon Salt (Adjust to taste)
0.5 teaspoon Black Salt (Also known as Kala Namak)
0.5 teaspoon Sugar (Optional, to balance flavors)
3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)
Instructions
1
Prepare the Herbs (4 minutes)
Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2
Combine Ingredients in Blender (1 minute)
Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3
Blend to a Smooth Paste (3 minutes)
Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.
Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
Add the finely chopped tomatoes and cook for 5-7 minutes until they turn soft, mushy, and oil starts to separate from the mixture.
Stir in the spice powders: turmeric powder, red chili powder, and coriander powder. Cook for 1 minute, stirring continuously, until the raw smell disappears.
4
Build and Simmer the Gravy
Reduce the heat to low-medium and add the ground coconut-cashew paste to the pan. Sauté for 6-8 minutes, stirring frequently to prevent sticking, until the paste thickens and releases its aroma.
Pour in 1.5 cups of water and add salt. Whisk well to combine everything smoothly, ensuring there are no lumps.
Bring the gravy to a gentle simmer over medium heat.
5
Finish and Serve
Gently slide the slit boiled eggs into the simmering gravy.
Cover the pan and let the kurma simmer on low heat for 5-7 minutes. This allows the eggs to absorb the flavors of the gravy.
Stir in the garam masala and cook for one more minute.
Turn off the heat, garnish with freshly chopped coriander leaves, and let it rest for 10 minutes before serving hot with parotta, chapati, or steamed rice.
4
Taste, Adjust, and Serve (2 minutes)
Transfer the chutney to a serving bowl.
Taste and adjust the seasoning. You may want to add more salt for savoriness, lemon juice for tang, or a pinch more sugar to balance the flavors.
Serve immediately with snacks like samosas, pakoras, or as a spread. Store leftovers in an airtight glass container in the refrigerator.
