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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Aromatic, perfectly spiced egg rice (Muttai Sadam) – quick to make and energy-giving!
A quick and flavorful South Indian scrambled egg rice, perfect for a speedy lunch or using up leftover rice. Simple spices and fluffy eggs make this a comforting one-pot meal.
Serving size: 1.25 cups
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Aromatic, perfectly spiced egg rice (Muttai Sadam) – quick to make and energy-giving!
This tamil dish is perfect for dinner. With 395.16 calories and 12.3g of protein per serving, it's a low-fat, low-phosphorus, low-calorie option for your meal plan.
Preparation: Ensure your cooked rice is cool and the grains are separated. Finely chop the onion, slit or chop the green chilies, and have all your spices ready.
Tempering (Tadka): Heat oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds. When they begin to splutter (about 30 seconds), add the urad dal and sauté until it turns a light golden brown. Immediately add the curry leaves and let them crisp up for a few seconds.
Sauté Aromatics: Add the chopped onions and green chilies to the pan. Sauté for 4-5 minutes until the onions are soft and translucent. Add the ginger-garlic paste and cook for another minute until its raw aroma disappears.
Scramble the Eggs: Push the onion mixture to one side of the pan to create space. Crack the eggs into the empty space. Sprinkle half of the salt and black pepper directly onto the eggs. Let them set for 30-45 seconds, then gently scramble until they are about 90% cooked but still slightly soft.
Combine and Finish: Mix the scrambled eggs with the onion mixture. Add the cooked rice, turmeric powder, and the remaining salt and pepper. Gently toss everything together, ensuring you don't break the rice grains. Cook for 2-3 minutes, stirring continuously, until the rice is heated through and well-coated with the spices.
Garnish and Serve: Turn off the heat. Garnish generously with freshly chopped coriander leaves. Serve the Muttai Sadam hot, either on its own or with a side of raita or appalam (papad).