Looking for a simple, satisfying meal that comes together in minutes with ingredients you likely already have? Mutta Masala Chooru—Kerala-style egg rice—is your answer. This vibrant, aromatic stir-fry transforms humble leftover rice and eggs into a deeply flavorful and comforting dish, perfect for a quick lunch, dinner, or a hearty lunchbox. Seasoned with fragrant coconut oil, mustard seeds, curry leaves, and spices, it’s a taste of home-style Kerala cooking that’s both nourishing and delicious.
- Ingredients :
- 2 cups cooked rice
- 3 large eggs
- 1 medium onion or 4–5 shallots, finely chopped
- 1 green chilli, slit or chopped
- 1-inch ginger, finely chopped
- 4–5 garlic cloves, finely chopped
- 8–10 curry leaves
- ½ teaspoon mustard seeds
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder (adjust to taste)
- ½ teaspoon freshly crushed black pepper
- 2 tablespoons coconut oil (key for authentic flavor)
- Salt to taste
Temper the Spices in Coconut Oil
Heat coconut oil in a large pan or kadai over medium heat. Add mustard seeds and let them splutter. Then add chopped ginger, garlic, and green chilli. Sauté for 30 seconds until aromatic. Add the curry leaves and chopped onion/shallots. Sauté until the onions turn soft and translucent, about 3–4 minutes.
Cook the Egg Masala in the Pan
Push the sautéed onion mixture to the sides of the pan, creating a well in the center. If using, you can add the chopped tomato now and cook until soft. Reduce the heat to low. Crack the eggs directly into the center of the pan. Let them set for a few seconds, then scramble them gently with a spatula, mixing them into the onion-spice base. Add turmeric powder, red chilli powder, black pepper, and salt. Cook until the eggs are fully scrambled and coated with the spices.
Combine with Rice and Toss Gently
Add the cooked rice to the pan. Increase the heat to medium-low. Using a gentle folding motion, mix the rice thoroughly with the egg masala, ensuring each grain is evenly coated with the spices and no large clumps remain. Be careful not to mash the rice. Cook for 3–4 minutes, stirring occasionally, until everything is heated through and the flavors are well combined.
Garnish and Serve Hot
Turn off the heat. If using, sprinkle grated coconut and fresh coriander over the rice and give it one final, gentle mix. Serve your Mutta Masala Chooru immediately while hot. It pairs wonderfully with a simple cucumber-onion salad, lemon pickle (naranga achar), or a side of crispy fried fish for a complete and comforting Kerala meal.