A fragrant, mildly spiced rice dish from Karnataka's Udupi region. It features a unique ground coconut and spice masala, making it light, flavorful, and a delightful one-pot meal.
Prep20 min
Cook25 min
Soak30 min
Servings4
Serving size: 1.5 cups
492cal
11gprotein
81gcarbs
Ingredients
1.5 cup Basmati Rice (Rinsed and soaked for 30 minutes)
1 medium Carrot (Peeled and diced into ½-inch cubes)
0.5 cup Green Beans (Trimmed and chopped into 1-inch pieces)
0.5 cup Green Peas (Fresh or frozen)
1 medium Potato (Peeled and diced into ½-inch cubes)
1 medium Onion (Thinly sliced)
0.5 cup Fresh Grated Coconut (For the masala paste)
3 pcs Green Chilies (Adjust to your spice preference)
Hard-boiled eggs pan-fried in a savory and aromatic onion-tomato masala. This quick and protein-packed dish is perfect for a weeknight meal, pairing wonderfully with rotis or rice.
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
About Udupi Vegetable Pulao, Egg Masala Fry and Cucumber Raita
Aromatic Udupi vegetable pulao with perfectly spiced, protein-packed egg masala fry. Pure comfort!
This udupi dish is perfect for lunch. With 872.38 calories and 30.01g of protein per serving, it's a nutritious choice for your meal plan.
14gfat
Ginger
(Roughly chopped)
1 inch Cinnamon Stick (For the masala paste)
4 pcs Cloves (For the masala paste)
2 pcs Green Cardamom (For the masala paste)
16 pcs Cashews (6 for paste, 10 halved for tempering)
2 tbsp Ghee
1 tsp Mustard Seeds
1 tsp Urad Dal
10 pcs Curry Leaves
0.25 tsp Hing (Asafoetida)
0.25 tsp Turmeric Powder
2.75 cup Water (For cooking the rice)
2 tbsp Lemon Juice (Freshly squeezed)
0.5 tsp Sugar (Optional, balances flavors)
1.5 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prep Rice and Veggies: Rinse the basmati rice under cold water until the water runs clear. Soak it in ample water for 30 minutes. While the rice soaks, wash, peel, and chop all the vegetables as indicated.
2
Grind the Masala Paste: In a blender or grinder jar, combine the fresh grated coconut, green chilies, ginger, cinnamon stick, cloves, green cardamom, and 6 whole cashews. Add 3-4 tablespoons of water and grind to a smooth, thick paste. Set aside.
3
Temper Spices (Tadka): Heat ghee in a 3-liter pressure cooker or a heavy-bottomed pot over medium heat. Once hot, add the mustard seeds and let them splutter. Add the urad dal and sauté for about 30 seconds until it turns light golden. Add the 10 halved cashews and fry until golden brown. Finally, add the curry leaves and hing, and sauté for another 10 seconds.
4
Sauté Aromatics and Vegetables: Add the sliced onions to the pot and cook for 3-4 minutes until they become soft and translucent. Add all the diced vegetables (carrots, beans, peas, potato) and sauté for 2-3 minutes until they are lightly cooked.
5
Cook Masala and Rice: Add the ground masala paste to the pot. Sauté for 3-4 minutes, stirring continuously, until the paste becomes fragrant and the raw smell disappears. Add the turmeric powder and mix well. Drain the soaked rice completely and add it to the pot. Gently fold the rice with the masala and vegetables for one minute, being careful not to break the grains.
6
Cook the Pulao: Pour in 2.75 cups of water. Add salt, sugar (if using), and lemon juice. Give it a final gentle stir to combine everything. For a pressure cooker, secure the lid and cook on medium heat for 2 whistles, then turn off the heat and let the pressure release naturally. For a pot, bring to a boil, then reduce heat to low, cover with a tight lid, and simmer for 15-18 minutes until all water is absorbed.
7
Rest and Serve: Once cooked, let the pulao rest, covered, for 5-10 minutes. Open the lid and gently fluff the rice with a fork. Garnish with freshly chopped coriander leaves and serve hot with a side of coconut chutney or a simple cucumber raita.
290cal
15gprotein
12gcarbs
21gfat
Ingredients
8 large Eggs
3 tbsp Vegetable Oil
1 tsp Cumin Seeds
2 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chilli (slit lengthwise)
2 medium Tomato (finely chopped)
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (adjust to taste)
1.5 tsp Coriander Powder
1 tsp Salt (or to taste)
0.25 cup Water (as needed)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Boil and Prepare the Eggs
Place the eggs in a saucepan and cover with cold water by at least an inch.
Bring the water to a rolling boil over high heat, then reduce the heat to a gentle simmer and cook for 10-12 minutes for perfectly hard-boiled eggs.
Drain the hot water and immediately transfer the eggs to a bowl of ice water for 5 minutes. This stops the cooking process and makes them easier to peel.
Peel the cooled eggs, slice them in half lengthwise, and make a few shallow slits on the white part to help them absorb the masala flavors.
2
Prepare the Masala Base
Heat oil in a wide, non-stick pan or skillet over medium heat.
Once the oil is hot, add the cumin seeds and allow them to sizzle and become fragrant, which should take about 30 seconds.
Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they turn soft and golden brown.
3
Cook the Aromatics and Spices
Add the ginger-garlic paste and slit green chillies to the pan. Sauté for about a minute until the raw aroma disappears.
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
Add the finely chopped tomatoes and cook for 5-6 minutes, until they break down, become mushy, and are well-integrated with the onions.
Reduce the heat to low and add the turmeric powder, red chilli powder, coriander powder, and salt. Stir well and cook the spices for 2 minutes, until they are fragrant and you see oil beginning to separate from the masala at the edges.
4
Fry the Eggs in Masala
Pour in 1/4 cup of water, mix well, and bring the masala to a gentle simmer. This will create a thick consistency perfect for coating the eggs.
Carefully place the halved eggs into the masala, with the yolk-side facing down. Let them cook gently for 2-3 minutes to absorb the flavors.
Gently flip the eggs and cook for another 2 minutes. Spoon some of the masala over them to ensure they are well-coated on all sides.
5
Garnish and Serve
Turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the top.
Let the dish rest for a minute to allow the flavors to meld together.
Serve the Egg Masala Fry hot with roti, paratha, or steamed rice.
Cover the bowl and refrigerate for at least 20-30 minutes. This allows the flavors to meld together and enhances the cooling effect.
4
Garnish and Serve
Just before serving, give the chilled raita a gentle stir.
Garnish with an extra sprinkle of roasted cumin powder and a few fresh mint or coriander leaves.
Serve chilled as a side dish with biryani, pulao, kebabs, or any spicy Indian meal.
