A comforting South Indian classic, this creamy yogurt rice is soft, tangy, and subtly spiced with a flavorful tempering. Perfect for a light lunch or as a soothing end to a spicy meal.
Prep10 min
Cook25 min
Servings4
Serving size: 1.5 cups
452cal
12gprotein
68gcarbs
14g
Ingredients
1.5 cup Sona Masoori Rice (Or any short-grain rice)
3 cup Water (For cooking rice)
2 cup Curd (Thick, full-fat, and preferably homemade)
1 cup Milk (Boiled and cooled to room temperature)
A classic South Indian breakfast staple! This fluffy, savory omelette is packed with finely chopped onions, green chilies, and fresh coriander, making it a quick and delicious meal any time of day.
Creamy, gut-friendly Thayir Sadam with protein-packed Muttai Omelette – pure comfort food!
This tamil dish is perfect for dinner. With 497.49 calories and 12.73g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 pcs Dried Red Chilli (Broken into halves)
1 inch Ginger (Finely chopped)
2 pcs Green Chilli (Finely chopped)
10 pcs Curry Leaves
0.25 tsp Hing (Asafoetida)
2 tbsp Coriander Leaves (Chopped, for garnish)
0.25 cup Pomegranate Arils (For garnish, optional)
Instructions
1
Cook and Prepare the Rice (20 minutes)
Wash 1.5 cups of rice thoroughly until the water runs clear.
In a pressure cooker, combine the washed rice with 3 cups of water.
Cook on medium heat for 4-5 whistles, or until the rice is very soft and mushy.
Allow the pressure to release naturally. Open the cooker and, while the rice is still hot, mash it well with the back of a ladle or a potato masher to achieve a creamy consistency.
Spread the mashed rice on a wide plate or tray and let it cool down completely to room temperature. This step is crucial to prevent the yogurt from turning sour.
2
Prepare the Yogurt Base (5 minutes)
In a large mixing bowl, whisk 2 cups of curd and 1 cup of milk until smooth and lump-free.
Stir in 1.5 tsp of salt.
Once the mashed rice has cooled completely, add it to the yogurt mixture.
Mix gently until everything is well combined. The consistency should be creamy and porridge-like. Adjust with a little more milk if it feels too thick.
3
Prepare the Tempering (Tadka) (5 minutes)
Heat 2 tbsp of sesame oil in a small pan (tadka pan) over medium heat.
Once the oil is hot, add 1 tsp of mustard seeds and allow them to splutter.
Add 1 tsp of urad dal and 1 tsp of chana dal. Sauté for about 30-40 seconds until they turn a light golden brown.
Add 2 broken dried red chillies, 1 inch of finely chopped ginger, 2 finely chopped green chillies, and 10 curry leaves. Sauté for another 30 seconds until aromatic.
Turn off the heat and immediately add 0.25 tsp of hing. Give it a final stir.
4
Combine, Garnish, and Serve (5 minutes)
Pour the hot tempering directly over the prepared yogurt rice.
Add 2 tbsp of chopped coriander leaves.
Mix everything well to ensure the tempering is evenly distributed.
Garnish with 0.25 cup of pomegranate arils for a pop of color and sweetness, if using.
Serve immediately at room temperature or chilled. It pairs wonderfully with mango pickle, papad, or fried sun-dried chillies (mor milagai).
46cal
0gprotein
1gcarbs
5gfat
Ingredients
4 Large Eggs (Use fresh, room temperature eggs for a fluffier texture.)
1 Small Onion (Finely chopped.)
2 Green Chilies (Finely chopped. Adjust to your spice preference.)
2 tbsp Coriander Leaves (Freshly chopped.)
0.25 tsp Turmeric Powder (Adds color and a mild flavor.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Pepper (Freshly ground for best flavor.)
2 tsp Oil (Use coconut oil for authentic flavor, or any neutral cooking oil.)
Instructions
1
Prepare the Egg Mixture
In a medium-sized bowl, crack the 4 eggs.
Add the finely chopped onion, green chilies, and coriander leaves.
Sprinkle in the turmeric powder, salt, and freshly ground black pepper.
Using a whisk or fork, beat the mixture vigorously for 1-2 minutes until it becomes light, airy, and slightly frothy. This is key to a fluffy omelette.
2
Cook the Omelettes
Place a non-stick skillet or tawa over medium heat. Add 1 teaspoon of oil and swirl to coat the surface.
Once the oil is hot (but not smoking), pour half of the egg mixture into the center of the pan. Gently tilt the pan to spread the mixture into an even circle.
Cook for about 2 minutes, or until the edges are set and the bottom is a light golden brown. You will see the top becoming less liquid.
Carefully flip the omelette using a spatula and cook for another 1 minute on the other side until it's cooked through.
Fold the omelette in half and slide it onto a plate.
Repeat the process with the remaining oil and egg mixture to make the second omelette.
3
Serve
Serve the Muttai Omelettes immediately while they are hot and fluffy.
They pair wonderfully with toast, bread, chapati, or as a side with rice and sambar.
