Mutta Thoran with Matta Rice

Instructions

1. 1

   Prepare the Eggs

   • In a medium bowl, crack the 6 eggs.
   • Add 3/4 tsp salt and 1/4 tsp freshly ground black pepper.
   • Whisk vigorously for about 1 minute until the yolks and whites are fully combined and slightly frothy. Set aside.
2. 2

   Temper the Spices (Tadka)

   • Heat 2 tbsp of coconut oil in a wide, non-stick pan or kadai over medium heat.
   • Once the oil is hot, add 1 tsp of mustard seeds. Wait for them to splutter completely, which takes about 30 seconds.
   • Add 1 tsp urad dal (if using) and sauté until it turns a light golden brown.
   • Add the 2 broken dried red chilies and 10 curry leaves. Sauté for another 20-30 seconds until the curry leaves are crisp and aromatic.
3. 3

   Sauté Aromatics and Coconut

   • Add the finely chopped shallots and green chilies to the pan.
   • Sauté for 3-4 minutes until the shallots become soft and translucent.
   • Stir in 1/2 tsp of turmeric powder and cook for 30 seconds to eliminate its raw smell.
   • Add 1/2 cup of grated coconut and mix well. Sauté for 1-2 minutes until the coconut is lightly toasted and fragrant.
4. 4

   Scramble the Eggs

   • Reduce the heat to low to prevent the eggs from overcooking.
   • Pour the whisked egg mixture into the pan over the coconut and shallot mixture.
   • Let the eggs cook undisturbed for about 30-45 seconds, allowing the bottom to set slightly.
   • Using a spatula, gently scrape the bottom and fold the eggs over. Continue to cook for 2-3 minutes, stirring occasionally, until the eggs are just cooked through but remain soft and moist.
5. 5

   Final Touches and Serving

   • Turn off the heat. Taste and adjust the salt if necessary.
   • Serve the Mutta Thoran immediately while hot. It pairs perfectly with rice and sambar, or with chapatis and appam.