A simple yet flavorful South Indian scrambled egg dish, seasoned with mustard seeds, curry leaves, and green chilies. This quick and protein-packed side comes together in minutes and is a perfect accompaniment to rice and sambar.
Prep5 min
Cook10 min
Servings4
Serving size: 0.5 cup
156cal
7gprotein
5gcarbs
12g
Ingredients
4 pcs Large Eggs
1 medium Onion (finely chopped)
2 pcs Green Chili (slit lengthwise or finely chopped)
2 tbsp Coconut Oil (or any vegetable oil)
0.5 tsp Mustard Seeds
0.5 tsp Urad Dal
1 sprig Curry Leaves
0.25 tsp Turmeric Powder
0.5 tsp Black Pepper Powder (freshly ground preferred)
A tangy and flavorful South Indian rice dish made with fluffy rice, a crunchy tempering of lentils and peanuts, and a generous squeeze of fresh lemon juice. A quick and easy meal perfect for lunchboxes or a light dinner.
A classic Indian accompaniment, these lentil crisps are roasted directly over a flame until blistered and smoky. Ready in seconds, it's the perfect crunchy side for any dal, rice, or curry meal.
About Muttai Podimas, Lemon Rice and Roasted Papad
Tangy, energy-giving Lemon Rice with protein-packed Muttai Podimas - a quick and tasty combo!
This chettinad dish is perfect for dinner. With 602.59 calories and 21.39g of protein per serving, it's a nutritious choice for your meal plan.
fat
(or to taste)
2 tbsp Coriander Leaves (finely chopped, for garnish)
Instructions
1
In a medium bowl, crack the eggs. Add salt, turmeric powder, and black pepper powder. Whisk vigorously for about 1 minute until the mixture is well combined and slightly frothy. Set aside.
2
Heat coconut oil in a non-stick pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely.
3
Immediately add the urad dal and sauté for 30-40 seconds until it turns a light golden brown. Be careful not to burn it. Add the curry leaves and slit green chilies, and sauté for another 30 seconds until the curry leaves are crisp and aromatic.
4
Add the finely chopped onions to the pan. Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
5
Reduce the heat to low. Pour the whisked egg mixture into the pan. Let it cook undisturbed for about 30-40 seconds until the edges begin to set.
6
Using a spatula, gently start scrambling the eggs, breaking them into small, soft curds. Continue to cook for 2-3 minutes, stirring occasionally, until the eggs are cooked through but still appear moist and fluffy. Avoid overcooking to prevent them from becoming dry.
7
Turn off the heat. Garnish with freshly chopped coriander leaves, give it a final gentle mix, and serve immediately.
349cal
8gprotein
52gcarbs
13gfat
Ingredients
4 cup Cooked Basmati Rice (Preferably cooled or leftover rice)
2 tbsp Sesame Oil (Gingelly oil is traditional)
1 tsp Mustard Seeds
1 tsp Urad Dal (Split black gram)
1 tbsp Chana Dal (Split Bengal gram)
0.25 cup Raw Peanuts
2 pcs Dried Red Chilies (Broken into halves)
2 pcs Green Chilies (Slit lengthwise)
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Hing (Asafoetida)
0.5 tsp Turmeric Powder
3 tbsp Lemon Juice (Freshly squeezed, from 1-2 large lemons)
1 tsp Salt (Adjust to taste)
0.25 tsp Sugar (Optional, to balance tanginess)
2 tbsp Fresh Coriander (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
If using freshly cooked rice, spread it on a large plate or tray to cool down completely. This prevents the grains from breaking and becoming mushy.
Gently fluff the cooled rice with a fork to separate the grains. Set aside.
2
Create the Tempering (Tadka)
Heat sesame oil in a large, heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Reduce the heat to low, then add the chana dal and urad dal. Sauté for 1-2 minutes, stirring continuously, until they turn a light golden brown and become aromatic.
Add the raw peanuts and continue to sauté for another 2-3 minutes until they are crunchy and lightly browned.
Add the broken dried red chilies, slit green chilies, and curry leaves. Be careful as the curry leaves will splutter. Sauté for 30 seconds until the leaves are crisp.
3
Combine with Rice
Add the hing and turmeric powder to the pan and stir for 10 seconds.
Immediately add the cooled, fluffed rice, salt, and optional sugar to the pan.
Gently mix everything together, ensuring the tempering is evenly distributed throughout the rice. Be careful not to mash the rice grains. Continue to toss on low heat for 2 minutes until the rice is heated through.
4
Finish and Serve
Turn off the heat completely. Pour the fresh lemon juice over the rice.
Add the chopped fresh coriander.
Give it one final gentle mix to combine. The residual heat will incorporate the flavors.
Serve the Lemon Rice warm, either on its own or with accompaniments like papad, raita, or coconut chutney.
