Friday, June 17, 2011
Yegg Fried Rice (Andhra Style, i.e.)
Sometimes, when life seems really bleak, you should reach deep into your being and you will realise that deep within you lie wonderful reserves of strength. All that you want is within you, you need not look outside.
Translation: Sometimes, when you don't have any energy but have to come up with the minimum, look into your crisper - you may find a box of curry leaves.
On the way back from work, I wanted to buying a biriyani for dinner but the thought began to smell too sharp and spicy, so much so I felt nauseated and smothered, so I abandoned it and schooled myself to make do with this egg fried rice. It was quick fix enough to be unhealthy as it contained no vegetables and the only fibre of any consequence there was a handful of curry leaves. Nevertheless, I would recommend the rice that you see above.
What you need:
2 eggs, beaten well, with a little salt. (Scramble them or make an omelette and cut it into small pieces.)
2 cups cooked rice
2 -3 tsp sambaar kaaram - this is a garlicky chilli powder that has some coriander, fenugreek, cumin and black gram, so try adding all these if you don't have a spice mix that approximates this
10-12 curry leaves.
Salt to taste
Oil - 2-3 spoons
Heat the oil in a wide pan on low heat. Add the curry leaves and then the chilli powder. Heat it but make sure it doesn't burn.
Now add the rice and mix it with the chilli powder and oil till it's all evenly coated.
Add the salt.
Now add the prepared egg and mix well once again.
Switch off the stove, pile it into a bowl or a plate and tuck in.
This is the fourth of the promised five links to Haritha.
Eggs Rice Humour Musings