Egg Podimas

Instructions

1. 1

   Prepare the Eggs

   • Crack the 6 eggs into a medium bowl.
   • Add a pinch of salt and the freshly ground black pepper (if using).
   • Whisk vigorously for 1-2 minutes until the yolks and whites are well combined, pale, and slightly frothy. Set aside.
2. 2

   Make the Tempering (Tadka)

   • Heat 2 tbsp of oil in a wide non-stick pan or kadai over medium heat.
   • Once the oil is hot, add 1 tsp of mustard seeds and allow them to splutter completely, which takes about 30 seconds.
   • Add 1 tsp of urad dal and sauté for 30-45 seconds until it turns a light golden brown.
3. 3

   Sauté the Aromatics

   • Add the 10 curry leaves, 2 finely chopped onions, 3 slit green chilies, and 1 inch of finely chopped ginger to the pan.
   • Sauté for 4-5 minutes, stirring occasionally, until the onions become soft and translucent.
4. 4

   Cook the Eggs

   • Stir in 0.5 tsp of turmeric powder and the remaining salt. Cook for 30 seconds to remove the raw aroma of the turmeric.
   • Reduce the heat to low and pour in the whisked egg mixture.
   • Let the eggs cook undisturbed for about 20-30 seconds until the edges begin to set.
5. 5

   Scramble and Garnish

   • Using a spatula, gently push the cooked eggs from the edges toward the center, creating large, soft curds.
   • Continue to cook and scramble gently for another 2-3 minutes until the eggs are cooked through but still appear moist and fluffy. Avoid overcooking.
   • Turn off the heat, stir in the 2 tbsp of chopped coriander leaves, and serve immediately.