Loading...
Hard-boiled eggs, sliced and pan-fried until golden with a spicy, aromatic lentil powder. This quick South Indian side dish is packed with flavor and comes together in minutes, perfect with rice and sambar.
Prepare the Eggs
Prepare the Tempering (Tadka)
Sauté Onions and Add Eggs
A classic Karnataka one-pot meal, reimagined for a low-glycemic diet. This version uses wholesome foxtail millet instead of rice, combined with lentils and vegetables in a fragrant, spicy tamarind broth. It's comfort food that's both hearty and healthy.
A wholesome and savory South Indian pancake made with a low-glycemic blend of millets, brown rice, and mixed lentils. Packed with fiber and protein, this diabetic-friendly adai is a delicious and guilt-free choice for breakfast or dinner.
Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
Hard-boiled eggs, sliced and pan-fried until golden with a spicy, aromatic lentil powder. This quick South Indian side dish is packed with flavor and comes together in minutes, perfect with rice and sambar.
This south_indian recipe takes 20 minutes to prepare and yields 4 servings. At 256.42 calories per serving with 11.94g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Fry with Podi
Serve
Replace the eggs with thick slices of firm tofu, paneer, or boiled potatoes. Follow the same frying process.
Add 1/4 to 1/2 teaspoon of red chili powder along with the turmeric powder for an extra kick of heat.
Sauté 2-3 cloves of finely minced garlic along with the onions to add a pungent, aromatic flavor.
Garnish with 1-2 tablespoons of freshly grated coconut at the end for a hint of sweetness and texture.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
This dish is packed with nutrients like Vitamin D, Vitamin B12, and choline from eggs, which are vital for bone health, nerve function, and brain development.
The idli podi is made from lentils, which contribute plant-based protein, dietary fiber, and essential minerals to the dish, aiding in digestion and satiety.
Idli Podi, also known as 'gunpowder', is a coarse spice powder from South India made with a mixture of ground dry spices, lentils (like urad dal and chana dal), and red chilies. It's traditionally served with idli or dosa, but is versatile enough for dishes like this.
The key is to be gentle. Make sure your eggs are perfectly hard-boiled, as slightly soft yolks are more fragile. Use a thin, wide spatula for flipping and avoid moving them around too much in the pan.
It's an excellent side dish that pairs wonderfully with traditional South Indian meals like sambar rice, rasam rice, or curd rice. It can also be served with chapatis.
Yes, it's a relatively healthy dish. Eggs are a great source of high-quality protein and essential nutrients. The podi contains lentils, which add fiber and protein. It is shallow-fried, making it a healthier option than deep-fried snacks.
A single serving (3 pieces) of Egg Podi Fry contains approximately 200-250 calories, depending on the amount of oil and the specific ingredients in the idli podi used.
You can hard-boil and peel the eggs a day in advance and store them in the refrigerator. However, the final frying process is best done just before serving to enjoy the crispy texture.