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.
This entry was posted in Lakshmi Nair recipes, rice. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s