Muttai sadam/ egg rice

Preparation

• Slice the onions thinly and slit the green chilies into two. Heat a pan with a tablespoon of oil.
• Add the fennel seeds and peppercorns once the oil is hot and fry them for a few seconds.
• Then add the sliced onions and curry leaves and sauté for a few minutes until the onions are tender.
• Next add the ginger-garlic paste along with the slit green chilies and salt and keep sautéing under medium flame until everything is well blended.
• Break in the eggs now and scramble the eggs until the eggs are cooked.
• Once the eggs are cooked, add the cooked rice, mix everything well, and let it sit under low flame for 5 minutes.
• Garnish with chopped cilantro and serve hot with any spicy side dish.