non-vegetariandairy-free
tamil
Lemon Rice with Indian Fish Fry
Tangy Lemon Rice with crispy, protein-packed Fish Fry. A light yet soul-satisfying meal!
25 min
566 cal
39gProtein
59gCarbs
20gFat
2Recipes
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Crispy, melt-in-mouth Veechu Parotta with perfectly spiced, protein-packed Muttai Salna. Pure bliss!
A spectacular South Indian layered flatbread, famous for its paper-thin, flaky texture. Achieved by skillfully stretching and folding the dough, it's a crispy, chewy delight best enjoyed with a spicy curry.
Serving size: 2 parottas
Prepare the Dough
A fragrant and spicy egg curry from Tamil Nadu, with a thin, coconut-based gravy. This classic street-food style salna is the perfect accompaniment for parottas, chapatis, or dosas.
Serving size: 1 cup(1 cup salna with 2 boiled eggs)
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Crispy, melt-in-mouth Veechu Parotta with perfectly spiced, protein-packed Muttai Salna. Pure bliss!
This tamil dish is perfect for lunch or dinner. With 1106.24 calories and 23.43g of protein per serving, it's a nutritious choice for your meal plan.
First Rest
Portion and Second Rest
Stretch and Fold ('Veechu')
Shape and Cook the Parotta
Fluff and Serve
Prepare the Eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10-12 minutes for hard-boiled eggs. Drain, cool in an ice bath for easy peeling, and peel. Make a few shallow slits on each egg and set aside.
Prepare the Masala Paste: Roughly chop one of the tomatoes. Heat 1 tbsp of oil in a pan over medium heat. Add the pearl onions and sauté for 3-4 minutes until translucent. Add ginger, garlic, and cashew nuts, and sauté for another minute. Add the chopped tomato and fennel seeds, cooking until the tomato is soft. Finally, add the grated coconut and roast for 2-3 minutes until fragrant and lightly golden. Turn off the heat, let the mixture cool completely, then grind it to a very smooth paste with a little water.
Temper and Sauté: Heat the remaining 2 tbsp of oil in a large pot or kadai over medium heat. Add the whole spices (bay leaf, cinnamon, cloves, cardamom, star anise) and let them sizzle for 30 seconds. Add the finely chopped large onion and sauté for 6-8 minutes until golden brown. Finely chop the second tomato, add it to the pot, and cook until it becomes soft and pulpy.
Build the Gravy: Lower the heat and add the spice powders (turmeric, red chili, coriander). Stir for 1 minute until fragrant. Add the ground masala paste, mix well, and cook for 5-7 minutes, stirring occasionally, until oil begins to separate from the masala.
Simmer the Salna: Pour in 3 cups of water and add salt. Whisk well to combine. Bring the gravy to a boil, then reduce the heat to low. Cover and simmer gently for 10-12 minutes, allowing the flavors to meld. Do not boil vigorously. Gently add the slit boiled eggs to the gravy. Sprinkle with garam masala, stir gently, and cook for another 2-3 minutes.
Garnish and Serve: Turn off the heat, garnish with finely chopped coriander leaves. Let it rest for 10 minutes before serving. Serve hot with parottas, chapatis, or idiyappam.