Sambar Powder Scrambled Eggs with Suji Toast

Instructions

1. 1

   Prepare the Egg Mixture

   • In a medium bowl, crack the 8 large eggs.
   • Add the milk (if using) and salt.
   • Whisk vigorously with a fork or whisk for about 1 minute until the mixture is pale, uniform, and slightly frothy. This incorporates air for fluffier eggs.
2. 2

   Create the Tempering (Tadka)

   • Heat the coconut oil in a non-stick skillet over medium heat.
   • Once the oil is shimmering, add the mustard seeds. Wait for them to pop and splutter completely, which should take about 30-45 seconds.
   • Add the urad dal and sauté for 30 seconds until it turns a light golden brown.
   • Carefully add the curry leaves and slit green chilies. Sauté for another 30 seconds until the leaves are crisp and aromatic.
3. 3

   Sauté Aromatics and Spices

   • Add the finely chopped red onion to the pan.
   • Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
   • Reduce the heat to low. Add the sambar powder and turmeric powder.
   • Stir continuously for 30-45 seconds to toast the spices and release their aroma. Be careful not to burn them.
4. 4

   Scramble the Eggs

   • Pour the whisked egg mixture into the pan over the spiced onions.
   • Let the eggs cook undisturbed for about 30 seconds until the edges begin to set.
   • Using a silicone spatula, gently push the cooked portions from the edges toward the center, creating large, soft curds.
   • Continue this gentle pushing and folding motion for 2-3 minutes until the eggs are about 90% cooked. They should still look slightly moist and glossy.
5. 5

   Garnish and Serve

   • Remove the pan from the heat immediately. The residual heat will finish cooking the eggs to perfection.
   • Stir in the freshly chopped coriander leaves.
   • Serve hot with toast, pav (bread rolls), dosa, or roti.