Step-by-Step Instructions

1. 1.Prepare the Roasted Spice Mix

   Heat coconut oil in a pan. Add chopped garlic and roast until it is about 60% cooked and golden brown (like popcorn). Add dry red chilies and black pepper to the pan and continue to roast until everything is well-browned and fragrant. Transfer the roasted mixture to a plate lined with tissue paper to absorb excess oil. Let it cool for 15 minutes.

2. 2.Grind the Roasted Spices

   Once cooled, transfer the roasted garlic, dry red chilies, and black pepper to a mixer grinder. Grind it to a coarse powder, aiming for 90% fine and 10% coarse texture. Set aside.

3. 3.Sauté Shallots, Green Chilies, and Tomatoes

   In a separate pan, add a small amount of coconut oil. Add chopped shallots and sauté until they are about 50% cooked and translucent, not fully golden brown. Add green chilies (for garnish and mild flavor) and chopped tomatoes. Sauté until the tomatoes are mashed but still visible.

4. 4.Add Powders and Eggs

   Add a pinch of turmeric powder, 1/2 tsp chili powder, and 1/2 tsp cumin seeds powder to the sautéed mixture. Mix well. Crack 6 eggs directly into the pan and scramble them with the mixture until they are about 60% cooked.

5. 5.Combine with Rice and Spice Mix

   Add the boiled rice to the pan with the cooked egg mixture. Sprinkle the prepared roasted spice powder over the rice. Add chopped coriander leaves.

6. 6.Add Coconut Milk and Finish

   Pour one ladle of thick coconut milk over the rice, drizzling it like rain. Add salt to taste. Mix everything thoroughly until all ingredients are well combined and the rice is evenly coated. Let it sit for 2 minutes on low heat (dum style) to absorb the flavors.

7. 7.Serve Hot

   Serve the hot Muttai Sadham on a banana leaf or plate. Enjoy!