Muttai Poriyal

Instructions

1. 1

   Prepare the Egg Mixture

   • In a medium bowl, crack the 8 eggs.
   • Add the salt, turmeric powder, and freshly ground black pepper.
   • Whisk gently with a fork or whisk until the yolks and whites are just combined. Be careful not to over-whisk, as this can make the eggs tough. Set aside.
2. 2

   Temper the Spices

   • Heat the coconut oil in a wide, non-stick pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and allow them to splutter, which should take about 30 seconds.
   • Add the urad dal and sauté for 30-45 seconds until it turns a light golden brown.
   • Carefully add the curry leaves and asafoetida, and let them sizzle for a few seconds until fragrant.
3. 3

   Sauté the Aromatics

   • Add the finely chopped onions and green chilies to the pan.
   • Sauté for 4-5 minutes, stirring occasionally, until the onions become soft, translucent, and slightly golden at the edges.
4. 4

   Cook and Scramble the Eggs

   • Reduce the heat to medium-low and pour the whisked egg mixture evenly over the sautéed onions.
   • Let the mixture cook undisturbed for about 30-45 seconds to allow the bottom to set slightly.
   • Using a spatula, gently push the cooked eggs from the edges toward the center, creating large, soft curds.
   • Continue this process for 2-3 minutes, breaking up the curds as you go, until the eggs are cooked through but still moist and fluffy.
5. 5

   Garnish and Serve

   • Turn off the heat and stir in the freshly chopped coriander leaves.
   • Give it a final gentle mix and serve the Muttai Poriyal immediately.