Recipe for street style egg rice recipe made with Indian masala. South Indian rottu kadai style egg rice recipe.
Egg rice is a very popular street style food that’s loaded with Indian masalas and finished with a little soy sauce for flavour. The green chillies are ground to a paste and are the main source of spiciness in this street style egg rice. This dish not taste anything like the Chinese fried rice. It has an Indian masala paste that’s made from scratch and added to the rice. This egg rice is a perfect dish for parties etc… This can be easily doubled. This simple egg rice recipe is perfect for lunch box. There are veggies in the form of cabbage, eggs for proteins and rice for the carb load. No need for any side dish.
This recipe uses soy sauce and naturally brewed soy sauce is preferred for taste and flavour for the recipe. I have used basmati rice for making the egg rice. While basmati rice works well in the recipe, raw rice varieties like sona masuri will work equally well. Cook the rice with a little salt so the rice is seasoned thoroughly.
Try to keep two eggs per person while making the egg rice. More the merrier. I like to scramble the eggs first and add to the rice later on. Some people add the eggs to the cooked rice and cook on the pan. You can make it the way you like it.
Here are some of the products you can buy online for making this recipe
Non-Stick/Stainless Steel Frying Pan https://amzn.to/347Rry7 Tri Ply Deep Fry Stainless Steel Sautepan https://amzn.to/347Rqdx Carbon Steel Wok Pan https://amzn.to/3s6NuSr Deep Pressure Pan https://amzn.to/3HhD74p Pepper Mill https://amzn.to/34ccSy2 Aged Basmati Rice https://amzn.to/3s2Vjsp Basmati Rice https://amzn.to/3IUeD1S Marati Moggu https://amzn.to/3ueh0rY Naturally Brewed Soy Sauce https://amzn.to/3oeBUUc
Here is the video of how to make Street Style Egg Rice
For Cooking Rice
1.5 cups basmati rice 1/2 teaspoon salt 2 1/4 cups water
For Frying Eggs
1 teaspoon peanut oil 6 eggs 1/2 teaspoon salt 1/2 teaspoon cracked black pepper
For Egg Rice Masala
1 small piece cinnamon 2 cloves 1/5 th of star anise 1/2 marati moggu 1/2 teaspoon fennel seeds 6 cloves garlic 1 inch piece ginger 3 green chillies 3 sprigs coriander leaves 3 sprigs mint leaves 1/4 cup water
Other Ingredients for Egg Rice
2 tablespoon peanut oil 1 cup onions finely chopped 2 green chillies 1/2 teaspoon red chilli powder 2 cups cabbage, finely chopped 1/2 teaspoon salt 1/2 teaspoon sugar 2 tablespoon soy sauce 3 sprigs coriander leaves
Cooking the rice
Wash and soak the rice in water for 15-20 minutes. Drain the rice and set aside. Add the drained rice to the pressure cooker. Add in the salt and the water. Cook for two whistles. Set aside for the pressure to release naturally. Open the cooker, fluff up the rice and set aside to cool.
Eggs
Whisk the eggs in a bowl. Add in the salt and cracked black pepper. Whisk well. Heat oil in a pan. Add in the eggs and cook till the eggs are soft. Set aside.
Masala
Take in all the ingredients listed under egg rice masala to a small mixie. Grind to a smooth paste. Set aside.
Making the Egg Rice
Heat oil in a kadai or a wok. Add in the finely chopped onions and sauté till the onions are soft. Add in the sliced green chillies and the red chilli powder. Saute for a few seconds. Add in the masala paste and sauté for a couple of minutes.
Add in the finely chopped cabbage and sauté for about 4-5 minutes until the cabbage is half cooked. Add in the salt and the sugar. Add in the soy sauce. Mix well to combine.
Add in the cooked rice, scrambled eggs and the coriander leaves. Mix well to combine. Egg rice is ready.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 30m
For Cooking Rice
1.5 cups basmati rice 1/2 teaspoon salt 2 1/4 cups water
For Frying Eggs
1 teaspoon peanut oil 6 eggs 1/2 teaspoon salt 1/2 teaspoon cracked black pepper
For Egg Rice Masala
1 small piece cinnamon 2 cloves 1/5 th of star anise 1/2 marati moggu 1/2 teaspoon fennel seeds 6 cloves garlic 1 inch piece ginger 3 green chillies 3 sprigs coriander leaves 3 sprigs mint leaves 1/4 cup water
Other Ingredients for Egg Rice
2 tablespoon peanut oil 1 cup onions finely chopped 2 green chillies 1/2 teaspoon red chilli powder 2 cups cabbage, finely chopped 1/2 teaspoon salt 1/2 teaspoon sugar 2 tablespoon soy sauce 3 sprigs coriander leaves
Cooking the rice
Wash and soak the rice in water for 15-20 minutes. Drain the rice and set aside. Add the drained rice to the pressure cooker. Add in the salt and the water. Cook for two whistles. Set aside for the pressure to release naturally. Open the cooker, fluff up the rice and set aside to cool.
Eggs
Whisk the eggs in a bowl. Add in the salt and cracked black pepper. Whisk well. Heat oil in a pan. Add in the eggs and cook till the eggs are soft. Set aside.
Masala
Take in all the ingredients listed under egg rice masala to a small mixie. Grind to a smooth paste. Set aside.
Making the Egg Rice
Heat oil in a kadai or a wok. Add in the finely chopped onions and sauté till the onions are soft. Add in the sliced green chillies and the red chilli powder. Saute for a few seconds. Add in the masala paste and sauté for a couple of minutes.
Add in the finely chopped cabbage and sauté for about 4-5 minutes until the cabbage is half cooked. Add in the salt and the sugar. Add in the soy sauce. Mix well to combine.
Add in the cooked rice, scrambled eggs and the coriander leaves. Mix well to combine. Egg rice is ready.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 30m
Find it online : https://www.kannammacooks.com/egg-rice/
Recipe for Kalan Pattani Kurma | Mushroom Green Peas Kurma Recipe. A rich kurma recipe that goes perfectly well with chapati or roti.
Kalan Pattani Kurma is a south Indian Tamil style kurma recipe made with mushrooms and green peas. The veggies are cooked in a tomato based curry and finished with cashew coconut paste. This is a thick creamy gravy that goes perfectly well with chapati or roti.
In some households, they do not like the flavour of spices like cinnamon and cloves in their kurma. It’s a personal preference. If you do not want to use the spices, you can omit it.
The cashew and coconut paste that’s added in the end makes this kurma very rich. The key is to get the paste as smooth as possible. If your mixie / blender is not heavy duty, grind it after soaking the cashews for 15-20 minutes. The soaking will help grinding the cashews to a smooth paste. In some homes, they also add a little bit of white poppy seeds along with the cashews and coconut. I have not used any poppy seeds today.
Along with spice powders, I have also used store bought curry powder. Curry powder is a spice blend. You can use the brand of your choice. I have listed the link to my choice of curry powder below.
While cooking the tomatoes for the kurma, make sure to use ripe tomatoes and cook the tomatoes to a mushy consistency. Mashing the tomatoes with a potato masher after cooking ensures that the kurma comes thick and creamy. Refer to the video for more clarity on how it’s done.
Here are the things you can buy online for making this recipe Tri Ply Deep Fry Stainless Steel Saute Pan https://amzn.to/347Rqdx Heavy Duty Indian Mixie https://amzn.to/3GptNKD Bolsts Curry Powder https://amzn.to/3gqyysZ Stone Flower Spice – Kalpasi https://amzn.to/3GlOKGh
Here is the video of how to make Kalan Pattani Kurma | Mushroom Green Peas Kurma Recipe
2 tablespoon Indian sesame oil 1 small piece cinnamon 1 star anise 3 cloves 1 small piece kal pasi 1/2 teaspoon cumin seeds 1/2 teaspoon fennel seeds 1 cup onions, finely chopped 2 green chillies, chopped 2 sprigs curry leaves, chopped 1/4 teaspoon black pepper powder 1/2 teaspoon turmeric powder 1 teaspoon red chilli powder 2 teaspoon coriander powder 1 teaspoon curry powder 1 teaspoon salt 1 tablespoon ginger garlic paste 4 tomatoes, chopped 200 grams button mushroom 1 cup green peas 1/2 teaspoon sugar 15 cashews 3 tablespoon fresh shredded coconut 1.5 cups water 1/2 of lime juiced 2 tablespoon coriander leaves, chopped
Heat oil in a pan and add in the spices, cumin seeds and fennel seeds. Add in the chopped onions. Saute onions until soft. Once the onions are soft, add in the green chillies and the curry leaves. Add in the spice powders and the salt. Saute on a low flame for a minute.
Add in the ginger garlic paste and the tomatoes. Mix well. Cover the pan with a lid and cook for five minutes. Once the tomatoes are gently cooked, mash the tomatoes slightly. Add in the mushrooms and the green peas. Add in a little sugar to balance the taste. Cover the pan with a lid and cook for five minutes.
In the meantime, grind the cashews and coconut with half a cup of water to a smooth paste. Add it to the pan. Add in a cup of water. Cover the pan with a lid and cook on a low flame for five minutes.
Finally switch off the stove and add in the lime juice and the coriander leaves. Mix well to combine.
Serve with chapati or roti.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 30m
