Mulaku Choru aka Chilly Rice



  1. Kaima rice – 2 cups
  2. Ghee – 2 tbsps.
  3. Onion – 1 medium; finely chopped
  4. Kashmiri dry red chillies – 5 numbers (seeds removed)
  5. Pepper corns – 1.5 tsps. (level)
  6. Garlic – 4 big cloves
  7. Shallots – 2 numbers
  8. Turmeric powder – 1/2 tsp.
  9. Hing – 1/4 tsp.
  10. Boiling water – slightly less than 4 cups
  11. Salt – 2.25 tsps. or to taste
  12. Sugar – 1/2 tsp.


  1. Soak the kaima rice in water for 30 minutes. Drain water and set aside.
  2. Soak the dry red chillies in water for 2-3 hours. Grind the chillies along with garlic, shallots, pepper corns, turmeric powder and hing to a smooth paste.
  3. Heat ghee in a heavy bottomed vessel and add the ground chilly paste. Fry on low heat for 5 minutes. Add the drained kaima rice and the chopped onions. Fry on high heat for 3-4 minutes.
  4. Add the boiling water and salt to the rice mixture. Cover cook on medium low heat for 10 minutes. Add sugar and mix.
  5. Serve hot with raitha and pappad.
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