Egg Podi

Name: Egg Podi
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 4 pcs egg (hard-boiled, peeled); 2 tbsp chana dal; 1 tbsp urad dal; 4 pcs dried red chili; 1 tsp black peppercorn; 0.5 tsp cumin seeds; 4 pcs garlic (cloves); 1 pinch salt; 1 pinch turmeric powder; 2 tsp oil; 6 pcs curry leaves

RATING

4.4/5(65)

TASTE SCORE

7/10

Hard-boiled eggs coated in a fragrant, spicy roasted lentil powder. This quick South Indian dish packs a punch with black pepper and dried red chilies, making it a perfect side for rice or a protein-rich snack.

PREP

COOK

25m

SERVES

2 PIECES

135 cal

SERVINGS

METHOD · 5 STEPS

prep · ~10 min
Boil and peel the eggs.
Place eggs in a saucepan, cover with cold water, and bring to a rolling boil. Cook for 8-10 minutes. Drain, cool under running water, peel, and halve them lengthwise.
roast · ~5 min
Roast the lentils and spices for the podi.
1.Heat a frying pan over medium-low heat. Add chana dal and urad dal.
2.Dry roast for 2-3 minutes until the dals turn golden and aromatic.
3.Add dried red chilies, black peppercorns, and cumin seeds. Roast for 1-2 more minutes until fragrant.
4.Add garlic cloves and curry leaves, roasting until the garlic softens, about 1 minute.
5.Remove from heat and let the mixture cool completely.
TIPKeep the heat low to avoid burning the lentils, which will make the podi taste bitter.
mix · ~2 min
Grind into a coarse podi powder.
Transfer the cooled mixture to a mixer grinder. Add salt. Pulse to a coarse powder — do not over-grind into a paste. The podi should be slightly gritty.
fry · ~3 min
Coat the eggs in the podi.
1.Heat oil in the same pan over medium heat.
2.Add turmeric powder and let it sizzle for a few seconds.
3.Gently slide in the boiled egg halves, cut side up.
4.Sprinkle the ground podi powder generously over the eggs.
5.Gently toss and roast for 2-3 minutes until the eggs are well-coated and slightly crisp on the edges.
TIPHandle the eggs gently when tossing to keep the yolk intact and the egg halves from breaking apart.
serve
Serve the Egg Podi hot.
Transfer to a serving plate. Serve immediately with steamed rice and a dollop of ghee, or enjoy as a side with rasam rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
For perfectly hard-boiled eggs, plunge them into ice water immediately after boiling to stop cooking and make peeling easier.
2
Roast the lentils and spices on low heat to prevent burning, which would make the podi taste bitter.
3
Pulse the podi to a coarse powder—over-grinding turns it into a paste and ruins the texture.
4
Cut the boiled eggs lengthwise for a larger surface area to catch the podi coating.
5
Toss the eggs gently with the hot podi to avoid breaking the yolks or halved eggs.
6
Make a batch of podi powder ahead and store it in an airtight jar for up to a month.
7
Serve immediately after coating to keep the eggs crisp and aromatic.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace the boiled eggs with cubes of firm tofu or boiled potatoes, and use the same podi coating process for a vegan, plant-based protein snack or side.

extra spicy