Muttai Kothu Idiyappam

Instructions

1. 1

   Preparation

   • Gently shred the cooked and cooled idiyappam with your hands into small, bite-sized pieces. Set aside. Do not mash them.
   • Finely chop the onions, tomatoes, and coriander leaves. Slit the green chillies.
2. 2

   Sauté Aromatics (Tadka)

   • Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter.
   • Add the urad dal and sauté for about 30 seconds until it turns light golden.
   • Add the curry leaves and slit green chillies. Sauté for another 30 seconds until fragrant.
   • Add the finely chopped onions and a pinch of salt. Sauté for 4-5 minutes until the onions become soft and translucent.
3. 3

   Cook the Masala

   • Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they turn soft and mushy.
   • Add the turmeric powder, red chilli powder, and garam masala. Mix well and cook for 2-3 minutes until the oil begins to separate from the masala.
4. 4

   Scramble the Eggs

   • Push the masala to one side of the pan. In a separate bowl, crack the eggs and whisk them with 1/2 tsp salt and the black pepper powder.
   • Pour the whisked eggs into the empty space in the pan. Let them set for about 30 seconds.
   • Gently scramble the eggs until they are about 80% cooked. Then, mix the scrambled eggs thoroughly with the masala.
5. 5

   Combine and Finish

   • Add the shredded idiyappam to the pan along with the remaining salt. Toss gently to coat the idiyappam evenly with the egg and masala mixture.
   • Using a flat spatula, gently chop and mix on the pan (the 'kothu' action) for 2-3 minutes until everything is well combined and heated through.
   • Turn off the heat. Garnish with finely chopped coriander leaves and a squeeze of lemon juice, if using. Give it a final mix and serve hot.