Dry red chillies (cut into pieces) – 3/4 cup

Cumin seeds -1 tbsp

Peeled garlic cloves- 12

Salt to taste

Water to grind

Lemon juice -1 tbsp

To temper:

Urad dal- 1 tbsp

Chana dal-1 tsp

Cumin seeds – 1tsp

Mustard seeds – 1/2 tsp

Finely chopped onions – 1

Curry leaves – 10 no

Oil – 2 tsp


Grind all the above ingredients to a fine paste . Keep it aside .

To temper: Heat oil in a kadai, add all the above ingredients one by one and fry for one minute. Add chopped onions and curry leaves. Fry for two minutes.

Switch off the flame. Mix it with grinded paste. Adjust seasoning.

You can spread or serve this spicy chutney with a regular dosa or masala dosa.

The chutney is made a little thick so that it can be easily spread and also not make the dosa soggy .So use less water while grinding the chutney.

TIPS : You can adjust red chilles according to your taste .

Soak the garlic in water for 5 minutes and then peel the skin.








Basmati rice -1 cup

Eggs -3

Onions medium size (sliced)- 2

Green chillies (sliced) – 3

Ginger garlic paste -1/2 tsp

Turmeric powder – 1/4 tsp

Pulav masala* -1/2 tsp

Salt to taste

Red chilli powder -1 1/2 tsp

Coriander leaves- 1/3 cup

Mint leaves -1/3 cup

Bay leaves -2

Oil – 4 tsp

Ghee -1 tsp


Cook basmati rice with 1tsp of oil and 2 cups of water. Cool it . Keep it aside.

Take cooked rice into a mixing bowl and  add turmeric powder, salt, red chilli powder (1 tsp only) and Pulav masala.

Mix gently using wooden spatula. Keep aside for 15 minutes so the rice could absorb all the flavors.

Take a wide vessel and put it on the flame. Add 3 tbsp oil and ghee. Add bay leaves, onions and green chillies. Fry them until they became soft.

Add ginger garlic paste and fry until the raw smell  is gone. Add salt and the remaining red chilli powder. Mix well.

Pour beaten eggs into the vessel. Do not disturb until the bottom layer of the egg sets slightly.

When it turns like an omelette, fold it to the middle and cut into pieces with spatula. Add marinated rice and keep mixing gently until rice perfectly blends with the egg masala.


  1. Take care that the grains of the cooked rice do not stick to each other after cooking.
  2. Tastes good when served with raita.



*Pulav Masala


Cloves – 1/2 cup

Cardamon – 1/2 cup

Cinnamon – 1/2 cup

Javithri – 1/3 cup (Japathri)

Nut meg – 1/2 piece ( jajikaya)

Poppy seeds – 1/3 cup ( gasa gasalu)

Maratimogga – 1/4 cup


Put all these ingredients in a plate. Mix well.
Dry the mix in sunlight for one hour and grind into a fine powder.
Store in air tight container .