Loading...
A classic Chettinad dish where tiny anchovies are stir-fried with scrambled eggs and aromatic spices. It's a quick, protein-packed side that pairs wonderfully with rice and rasam for a flavorful South Indian meal.
For 4 servings
Marinate the Anchovies
Shallow Fry the Anchovies
Prepare the Tempering (Tadka)
A rich and aromatic mutton curry from the Chettinad region of Tamil Nadu. Tender mutton pieces are simmered in a fragrant gravy made from freshly roasted spices and coconut, creating a deeply flavorful dish.
Aromatic and spicy rice vermicelli tossed with mixed vegetables and a classic Chettinad spice blend. This South Indian tiffin is a flavorful and satisfying meal, perfect for breakfast or a light lunch.
A fiery and aromatic chicken curry from the Chettinad region of Tamil Nadu. Tender chicken is cooked in a flavorful gravy made with freshly roasted spices, coconut, and a hint of tanginess. A true classic for spice lovers.
A fragrant and spicy chicken curry from the Chettinad region of Tamil Nadu. This thin, flavorful gravy, known as salna, is packed with freshly ground spices and is the perfect side for parottas, idiyappam, or dosas.
A classic Chettinad dish where tiny anchovies are stir-fried with scrambled eggs and aromatic spices. It's a quick, protein-packed side that pairs wonderfully with rice and rasam for a flavorful South Indian meal.
This chettinad recipe takes 30 minutes to prepare and yields 4 servings. At 270.93 calories per serving with 19.93g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Sauté Masala and Add Eggs
Scramble and Finish
Add 2-3 tablespoons of freshly grated coconut along with the coriander leaves at the end for a sweeter, richer flavor and texture.
For extra heat, add 1/4 teaspoon of garam masala along with the other spice powders in step 4.
Incorporate 1/4 cup of finely chopped capsicum (bell pepper) along with the onions to add extra crunch and nutrients.
Both anchovies and eggs are packed with high-quality protein, which is essential for muscle repair, growth, and overall body function.
Anchovies are a fantastic source of EPA and DHA, omega-3 fatty acids that support heart health, reduce inflammation, and promote brain function.
Being small fish that are often eaten whole, anchovies provide a significant amount of calcium and Vitamin D, both crucial for maintaining strong and healthy bones.
The combination of choline from eggs and omega-3s from fish helps in the development and maintenance of brain health, improving memory and cognitive functions.
One serving of Nethili Meen Muttai Poriyal contains approximately 250-290 calories, depending on the size of the eggs and the amount of oil used. It's a relatively low-calorie, high-protein side dish.
Yes, it is a very healthy dish. Anchovies are an excellent source of omega-3 fatty acids, calcium, and protein. Eggs add more high-quality protein and essential nutrients like choline. Using sesame oil also provides healthy fats.
Absolutely. If using dried anchovies, make sure to soak them in warm water for about 20 minutes to rehydrate and reduce saltiness. Drain the water completely and pat them dry before proceeding with the marination step.
This dish is traditionally served as a side dish with steamed rice and a tangy kuzhambu, sambar, or rasam. The combination of flavors is a staple in South Indian meals.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving. The texture is best when eaten fresh.
Yes, you can substitute one medium-sized regular onion if you don't have small onions (shallots). However, small onions provide a distinct sweet and pungent flavor that is characteristic of Chettinad cuisine.