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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.
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).
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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.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 395.16 calories per serving with 12.3g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or brunch.
Add 1/2 cup of finely chopped vegetables like carrots, bell peppers, and green beans along with the onions for added nutrition and crunch.
Add 1/2 teaspoon of fennel seeds (saunf) during tempering and 1 teaspoon of Chettinad masala powder along with the turmeric for a more aromatic and spicy version.
Sauté 1 cup of sliced mushrooms after the onions are translucent and before adding the eggs for an earthy, umami flavor.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle building, tissue repair, and overall body function.
The carbohydrates from the rice provide a quick and easily digestible source of energy, making this an ideal meal for a fulfilling lunch or post-workout recovery.
This dish contains beneficial compounds from its spices. Turmeric provides curcumin, an anti-inflammatory agent, while black pepper aids digestion and nutrient absorption.
One serving of this Muttai Sadam recipe contains approximately 410-430 calories, primarily from carbohydrates in the rice and protein and fat from the eggs and oil.
Muttai Sadam can be a balanced meal. It provides a good source of protein from eggs, which is essential for muscle repair, and carbohydrates from rice for energy. To make it healthier, you can use brown rice for more fiber and add vegetables.
It's highly recommended to use cold, leftover rice as it is drier and less sticky, resulting in separate, fluffy grains. If you must use fresh rice, spread it on a large plate and let it cool completely, even refrigerating it for 30 minutes, before using.
To increase the heat, you can add more green chilies, leave the seeds in, or add 1/2 teaspoon of red chili powder along with the turmeric powder. Using freshly ground black pepper also adds a significant amount of heat.
Muttai Sadam is a complete meal on its own but pairs wonderfully with a cooling cucumber or onion raita, crispy appalams (papadums), or a simple vegetable salad.