non-vegetariankosher
chettinad
Chicken Chettinad, Malabar Parotta and Onion Raita
75 min
934 cal
59gProtein
76gCarbs
45gFat
3Recipes
Loading...
Aromatic Rava Kichadi with tangy coconut chutney – quick to make and perfect for busy mornings!
A savory South Indian breakfast porridge made with roasted semolina and mixed vegetables. This wholesome and flavorful dish comes together quickly, making it a perfect hearty start to your day.
Serving size: 1.25 cup
A classic South Indian condiment made with fresh coconut, roasted lentils, and a hint of spice. This creamy, flavorful chutney is the perfect partner for idli, dosa, vada, and upma.
Serving size: 0.25 cup
Perfectly spiced Chettinad Chicken Curry with soft, gut-friendly Idlis. Aromatic comfort food, mom's recipe style!
Protein-packed Eral Varuval with tangy, aromatic Lemon Rice. A quick, energy-giving meal that's bursting with flavor!
Aromatic, perfectly spiced Chettinad chicken salna with flaky parotta. Pure comfort food that's soul-satisfying!
Melt-in-mouth, perfectly spiced Chettinad mutton curry with flaky parotta. An energy-giving, soul-satisfying treat!
Aromatic Rava Kichadi with tangy coconut chutney – quick to make and perfect for busy mornings!
This chettinad dish is perfect for breakfast. With 490.5 calories and 11.28g of protein per serving, it's a nutritious choice for your meal plan.
In a heavy-bottomed pan, dry roast the rava on low-medium heat for 5-7 minutes. Stir continuously until it becomes aromatic and turns a very light golden color, but do not let it brown. Transfer to a plate and set aside.
In the same pan, heat the ghee over medium heat. Add the mustard seeds and allow them to splutter. Then, add the urad dal, chana dal, and cashew nuts. Sauté for 1-2 minutes until the dals and cashews are golden. Add the curry leaves and sauté for another 30 seconds.
Add the finely chopped onion, grated ginger, and slit green chilies. Sauté for 3-4 minutes until the onions become soft and translucent.
Add the mixed vegetables (carrots, peas, beans) and sauté for 4-5 minutes, stirring occasionally, until they are slightly tender.
Stir in the chopped tomato and turmeric powder. Cook for 2-3 minutes until the tomatoes soften and become mushy.
Pour in 3 cups of water and add salt. Increase the heat to high and bring the mixture to a rolling boil.
Reduce the heat to low. With one hand, pour the roasted rava in a slow, steady stream into the boiling water. Simultaneously, stir continuously with the other hand to prevent any lumps from forming.
Once all the rava is added, mix well until it absorbs most of the water. Cover the pan with a tight-fitting lid and cook on the lowest possible heat for 5-7 minutes, allowing the rava to steam and cook through completely.
Turn off the heat and let the kichadi rest, covered, for 5 minutes. Uncover, add the fresh lemon juice, and gently fluff with a fork. Garnish with chopped coriander leaves and serve immediately.
In a high-speed blender jar, combine the grated coconut, roasted chana dal, green chilies, ginger, tamarind paste, and salt. Add 1/4 cup of water to start.
Blend for about 30 seconds to form a coarse paste. Scrape down the sides, add another 1/4 cup of water (or more, tablespoon by tablespoon) and blend again for 1-2 minutes until the chutney is smooth and creamy. The consistency should be thick but pourable. Transfer to a serving bowl.
Prepare the tempering (tadka). Heat coconut oil in a small pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter completely, which takes about 30 seconds.
Add the urad dal to the pan and sauté for 30-45 seconds until it turns a light golden brown. Be careful not to let it burn.
Add the broken dried red chili, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and fragrant. Immediately turn off the heat.
Pour the hot tempering mixture directly over the ground chutney in the bowl. Mix well to combine. Serve immediately with your favorite South Indian dishes.