Egg Podi

Instructions

1. 1

   Boil the Eggs: Place the eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan, and let it stand for 10-12 minutes. Immediately transfer the eggs to an ice bath to stop the cooking process. Once cool, peel the eggs.

2. 2

   Prepare the Podi (Spice Powder): While the eggs are boiling, heat a small, dry pan over medium-low heat. Add the chana dal, 1 tbsp urad dal, coriander seeds, and dried red chilies. Dry roast, stirring continuously, for 4-5 minutes until the dals turn golden brown and the spices are fragrant. Turn off the heat, add the hing, and stir for a few seconds. Let the mixture cool completely, then grind to a coarse powder in a spice grinder.

3. 3

   Prepare the Eggs: Once the eggs are peeled and cooled, grate them using the large holes of a box grater or crumble them finely with your hands. Set aside.

4. 4

   Sauté the Base: Heat the gingelly oil in a wide pan or kadai over medium heat. Add the mustard seeds and allow them to splutter. Add the 1 tsp urad dal and curry leaves, and sauté for 30 seconds until the dal is lightly golden. Add the finely chopped onions and slit green chilies. Sauté for 5-6 minutes until the onions are soft and translucent.

5. 5

   Combine and Finish: Add the turmeric powder to the pan and cook for 30 seconds. Add the grated eggs, 2-3 tablespoons of the freshly prepared podi, and salt to taste. Gently mix everything together, ensuring the egg is evenly coated with the masala. Cook for 2-3 minutes, allowing the flavors to meld. Garnish with fresh coriander leaves.

6. 6

   Serve: Serve the Egg Podi hot as a side dish with sambar rice, rasam rice, or tucked inside a chapati or roti.