Chettinad Scrambled Eggs

Instructions

1. 1

   Prepare the Chettinad Masala Powder

   • In a small, dry skillet over low heat, add the coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chillies, cloves, cinnamon stick, and star anise petal.
   • Dry roast for 2-3 minutes, stirring constantly, until the spices are fragrant and slightly toasted. Be careful not to burn them.
   • Remove the skillet from the heat and allow the spices to cool completely to room temperature.
   • Once cooled, grind the spices into a fine powder using a spice grinder or a blender. Set aside. You will only need 2 teaspoons for this recipe; store the rest in an airtight container.
2. 2

   Sauté the Aromatics

   • Heat the sesame oil in a non-stick pan or skillet over medium heat.
   • Once the oil is hot, add the curry leaves and slit green chillies. Sauté for about 30 seconds until they sizzle and become aromatic.
   • Add the finely chopped shallots and cook for 3-4 minutes, stirring occasionally, until they turn soft and translucent.
   • Stir in the ginger-garlic paste and cook for another minute until its raw aroma disappears.
   • Add the chopped tomato and cook for 2-3 minutes, pressing down with a spatula, until it becomes soft and mushy.
3. 3

   Spice the Base and Cook the Eggs

   • While the aromatics are cooking, crack the 8 eggs into a bowl. Add the salt and whisk vigorously until the yolks and whites are well combined and slightly frothy.
   • To the pan with the sautéed aromatics, add the turmeric powder and 2 teaspoons of the freshly ground Chettinad masala powder. Stir and cook for 30 seconds until fragrant.
   • Reduce the heat to low and pour the whisked egg mixture into the pan.
   • Allow the eggs to sit undisturbed for 20-30 seconds until the edges just begin to set.
   • Using a spatula, gently push the cooked eggs from the edges toward the center, creating large, soft curds. Continue this process for 2-3 minutes until the eggs are about 90% cooked but still slightly moist and glossy.
4. 4

   Garnish and Serve

   • Immediately turn off the heat. The residual heat in the pan will finish cooking the eggs.
   • Garnish with freshly chopped coriander leaves.
   • Serve hot with toast, roti, dosa, or idiyappam (string hoppers).