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Hard-boiled eggs tossed in a spicy, aromatic masala of onions, tomatoes, and South Indian spices. A quick and flavorful side dish that comes together in minutes, perfect with rice and sambar.
For 4 servings
Boil and Prepare the Eggs
Prepare the Tempering (Tadka)
Sauté Aromatics and Build the Masala Base
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Hard-boiled eggs tossed in a spicy, aromatic masala of onions, tomatoes, and South Indian spices. A quick and flavorful side dish that comes together in minutes, perfect with rice and sambar.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 256.64 calories per serving with 14.46g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Cook the Masala and Fry the Eggs
Garnish and Serve
Add 1/2 tsp of fennel seeds (saunf) and 1/4 tsp of freshly crushed black peppercorns along with the mustard seeds for a classic Chettinad flavor profile.
For a richer, milder gravy, add 2-3 tablespoons of coconut milk or cashew paste at the end and simmer for a minute before adding the garam masala.
Add 1 cup of small, boiled and cubed potatoes along with the eggs to make the dish more substantial.
Increase the amount of green chilies and red chili powder for a spicier version, characteristic of Andhra cuisine.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
This dish is packed with nutrients like Vitamin D, Vitamin B12, selenium, and choline from eggs, which support brain health, immune function, and bone strength.
The spices used, such as turmeric and chili powder, contain compounds like curcumin and capsaicin which have anti-inflammatory properties and can provide a slight boost to your metabolism.
One serving of Boiled Egg Fry (which is 2 eggs with masala) contains approximately 260-280 calories, depending on the amount of oil used.
Yes, it can be a healthy dish. Eggs are an excellent source of high-quality protein and essential nutrients. To make it healthier, you can reduce the amount of oil used in the preparation.
Boiled Egg Fry is very versatile. It pairs wonderfully with plain steamed rice, sambar rice, rasam rice, chapatis, or even as a filling for a sandwich or wrap.
You can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving.
You can boil and peel the eggs in advance. However, the final dish tastes best when the masala is made fresh and the eggs are fried just before serving.