non-vegetariankosher
chettinad
Chicken Chettinad, Malabar Parotta and Onion Raita
75 min
934 cal
59gProtein
76gCarbs
45gFat
3Recipes
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Flavorful Egg Kothu Idiyappam - a protein-packed, soul-satisfying comfort food for any meal!
A delicious South Indian street food classic! Soft, shredded rice noodles (idiyappam) are stir-fried with scrambled eggs, onions, tomatoes, and aromatic spices. A quick and flavorful meal.
Serving size: 2 cups
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Flavorful Egg Kothu Idiyappam - a protein-packed, soul-satisfying comfort food for any meal!
This chettinad and south_indian dish is perfect for breakfast or lunch. With 328.69 calories and 10.61g of protein per serving, it's a low-calorie, low-phosphorus option for your meal plan.
Prepare the Idiyappam: Gently separate and shred the idiyappam with your fingers into small, bite-sized pieces. If using refrigerated idiyappam, steam them for 2-3 minutes to soften before shredding. Set aside.
Temper and Sauté Aromatics: Heat oil in a wide pan or kadai over medium heat. Add mustard seeds and urad dal. Once the mustard seeds begin to splutter (about 30 seconds), add the curry leaves and slit green chilies. Sauté for another 30 seconds until fragrant. Add the finely chopped onions and cook for 4-5 minutes until they become soft and translucent. Stir in the ginger-garlic paste and cook for one minute until its raw aroma disappears.
Cook the Masala: Add the chopped tomatoes to the pan and cook for 5-6 minutes, stirring occasionally, until they turn soft and mushy. Add the turmeric powder, red chili powder, garam masala, and salt. Mix well and cook the spices for 2 minutes until the oil starts to separate from the masala.
Scramble the Eggs: Push the onion-tomato masala to one side of the pan to create space. Crack the 4 eggs into the empty space. Let them set for about 30 seconds, then gently scramble them. Cook until the eggs are about 80% done, then mix them thoroughly with the masala on the other side of the pan.
Combine and Finish: Add the shredded idiyappam to the pan. Gently toss everything together, ensuring the masala and egg mixture coats the idiyappam evenly. Cook for 2-3 minutes, allowing the flavors to meld together. Garnish with freshly chopped coriander leaves.
Serve: Serve the Egg Kothu Idiyappam immediately while it's hot and fresh.