Mutta Choru / Egg Rice

When it comes to weekends I always go in for one pot meals. I am sure by now everyone has gotten over the celebration mood and back to work on full swing. It's always fun when festivals arrive. There is so much activity and happiness around. But the good news is that the festive season is not over yet. We still have Christmas and New Year. 

This weekend I would like to share an easy recipe with you all. Something the kids will love instead of the usual rice and curries. My son always comes from school asking 'what is special for lunch today?' It is really hard to please these little pranksters. What I like about this recipe is that it does not have too much of that egg-y taste. It is a mild version which I found in one of my Amma's old cut outs from Vanitha magazine. So here it is..

INGREDIENTS

Short Grain Rice - 2 cups

Water - 4 cups

Ghee - 1 1/2 tbsp

Salt - as required

Eggs - 4 medium

Pepper - 1/2 tsp

Turmeric - 1/2 tsp

Coriander Powder - 1 tsp

Salt - as required

Onions - 2 large (finely chopped)

Chilly - 1 or 2 slit into 2 ( as per tolerance level)
Oil - 1 tbsp

Coriander Leaves - 2 tbsp finely chopped

Curry Leaves - 2 sprigs

METHOD

Clean and wash the rice. Drain water and transfer it to a colander.

Boil 4 cups water and add salt as required.

Heat the ghee in a non stick kadai or pan.

Fry the rice in it for five minutes stirring continuously on medium to low flame.

Pour the boiled water into the rice. Bring it to a boil on high flame. 

Close with a lid and cook for 15 minutes on low flame. While cooking toss the rice once after 10 minutes.

Crack the eggs into a bowl. Add in the turmeric, pepper, coriander powder and salt. Fluff it well using a fork or wire whisk till well incorporated.

In a  medium size pan heat the oil. Fry the onions and chilly till slightly brown in colour.

Add in the egg mixture and scramble it.

Now add in the cooked rice. Toss and mix well.

Garnish with curry leaves and coriander leaves.

Serve with cucumber raita, pappad and pickle.

Tips:

1. Short grain rice refers to what we call ghee rice / Neychottari in Kerala also called as Kaima Rice/ Jeerakasala Rice. The picture of it is shown below. This is best in making biriyani.

2. After pouring in the boiled water into the rice just stir once. Stirring too much will make the rice mushy. So check the salt in the water before pouring it into the rice.
3. Do not fry the rice for more than 5 minutes. The right time is when the grains start breaking.
4. You can chop the chilly fine, if you are making it for adults. And increase the number depending on your spice tolerance level.

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