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A delightful South Indian twist on classic scrambled eggs! Fluffy eggs are tempered with mustard seeds and curry leaves, then tossed with fresh coconut for a savory, textured breakfast that's ready in minutes. Known as Muttai Poriyal, this dish is a quick, protein-packed meal.
Prepare the egg mixture. In a medium bowl, crack the eggs. Add salt, freshly ground black pepper, and turmeric powder. Whisk vigorously for about 1 minute until the mixture is pale and slightly frothy. Set aside.
Prepare the tempering (tadka). Heat coconut oil in a non-stick skillet or pan over medium heat. Once the oil is shimmering, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
Sauté the aromatics. Add the urad dal to the pan and sauté for about 1 minute until it turns a light golden brown. Be careful not to burn it. Immediately add the curry leaves (they will crackle), finely chopped onion, and green chilies. Sauté for 3-4 minutes until the onions become soft and translucent.
Cook the eggs. Reduce the heat to low. Pour the whisked egg mixture into the pan. Let it sit undisturbed for 20-30 seconds until the edges just begin to set. Using a spatula, gently push the cooked portions from the edges toward the center, allowing the uncooked egg to flow to the sides. Continue this gentle pushing and folding motion for 2-3 minutes until the eggs are about 80% cooked and still have a soft, creamy consistency.
Finish and serve. Add the freshly grated coconut to the eggs and gently mix to combine. Cook for another minute until the eggs are cooked through but still moist and fluffy. Turn off the heat, garnish with freshly chopped coriander leaves, and serve immediately.
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A delightful South Indian twist on classic scrambled eggs! Fluffy eggs are tempered with mustard seeds and curry leaves, then tossed with fresh coconut for a savory, textured breakfast that's ready in minutes. Known as Muttai Poriyal, this dish is a quick, protein-packed meal.
This south_indian recipe takes 20 minutes to prepare and yields 4 servings. At 267.16 calories per serving with 13.98g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch.
Sauté 1/4 cup of finely chopped carrots, bell peppers, or green beans along with the onions for added nutrition and texture.
Add 1/4 teaspoon of red chili powder with the turmeric or include a slit dry red chili in the tempering for an extra kick of heat.
For a tangier flavor, add one finely chopped tomato after the onions are translucent and cook until it becomes soft and mushy before adding the eggs.
For a richer taste, you can add a splash of coconut milk to the egg mixture before whisking.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle building, tissue repair, and overall body function.
The use of coconut and coconut oil provides medium-chain triglycerides (MCTs), a type of saturated fat that is easily digested and serves as a quick source of energy for the body and brain.
This dish is packed with essential vitamins and minerals, including Vitamin B12 for nerve function, Vitamin D for bone health, and selenium, a powerful antioxidant that supports the immune system.
Spices like turmeric (containing curcumin) and curry leaves have known anti-inflammatory and antioxidant properties that help combat oxidative stress in the body.
One serving of Coconut Scrambled Eggs contains approximately 245-260 calories, making it a nutritious and satisfying breakfast option. The exact count can vary based on the size of the eggs and the amount of oil used.
Yes, it is a very healthy dish. It's rich in high-quality protein from eggs, provides healthy fats from coconut and coconut oil, and contains beneficial spices like turmeric. It's a balanced meal that keeps you full and energized.
Freshly grated coconut is highly recommended for its moisture and flavor. However, if you only have desiccated coconut, you can use it by first soaking it in 2-3 tablespoons of warm water for 10 minutes to rehydrate it before adding it to the eggs.
This dish is very versatile. It pairs wonderfully with toast, pav (Indian bread rolls), chapatis, or dosas. It can also be served as a side dish with a traditional South Indian meal of rice and sambar.
It's best enjoyed fresh. However, you can store leftovers in an airtight container in the refrigerator for up to one day. Reheat gently in a pan or microwave, but be aware the texture might change slightly.
Yes, you can make it without onions. The dish will still be flavorful due to the tempering and coconut. You can add a pinch of asafoetida (hing) to the tempering for an alternative aromatic flavor.