Egg Idiyappam

Instructions

1. 1

   Prepare the Idiyappam

   • If using dried idiyappam, soak it in hot water for 3-5 minutes or follow the package instructions until soft. If using fresh or ready-to-eat, steam for 2-3 minutes.
   • Drain the water completely using a colander.
   • While still warm, gently fluff and separate the idiyappam strands with a fork or your hands. Set aside.
2. 2

   Temper Spices and Sauté Aromatics

   • Heat oil in a large pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter (about 30 seconds).
   • Add the urad dal and sauté for about a minute until it turns light golden brown.
   • Add the curry leaves and slit green chillies, and sauté for another 30 seconds.
   • Add the finely chopped onions and a pinch of salt. Sauté for 4-5 minutes until the onions become soft and translucent.
   • Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
3. 3

   Cook Masala and Scramble Eggs

   • Add the chopped tomatoes to the pan and cook for 3-4 minutes, stirring occasionally, until they turn soft and mushy.
   • Add the turmeric powder, red chilli powder, and the remaining salt. Mix well and cook the spices for 1 minute.
   • Push the onion-tomato masala to one side of the pan. Crack the 4 eggs into the empty space.
   • Let the eggs set for about 30 seconds, then gently scramble them. Cook until they are about 80% done.
   • Now, gently mix the scrambled eggs with the masala on the other side of the pan.
4. 4

   Combine and Finish

   • Add the prepared, shredded idiyappam to the pan with the egg masala.
   • Sprinkle the garam masala over the top.
   • Gently toss everything together for 2-3 minutes, ensuring the idiyappam is evenly coated and heated through. Be careful not to break the strands.
   • Turn off the heat and garnish with freshly chopped coriander leaves.
5. 5

   Serve

   • Serve the Egg Idiyappam hot as a standalone breakfast, brunch, or light meal.