Egg Podimas

Name: Egg Podimas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 6 pcs egg; 1 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 8 pcs curry leaves; 2 pcs onion (medium, finely chopped); 2 pcs green chili (finely chopped); 1 tsp ginger (finely chopped); 1 pinch turmeric powder; 1 pinch black pepper (freshly crushed); 0.25 tsp salt; 2 tbsp coriander leaves (chopped); 1 tsp lemon juice; 800 ml water (for boiling eggs)

RATING

4.4/5(78)

TASTE SCORE

7/10

A simple South Indian egg stir-fry where boiled eggs are crumbled and tossed with onions, green chili, curry leaves, and warm spices. It is quick to make, full of homestyle flavor, and goes well with rice, rasam, or chapati.

PREP

10m

COOK

15m

SERVES

1 KATORI

167 cal

SERVINGS

METHOD · 7 STEPS

boil · ~10 min
Boil the eggs.
Place the eggs in a pot with water and bring to a boil. Cook for 10 minutes, then drain and cool them under running water before peeling.
TIPCooling the eggs right after boiling makes peeling easier.
prep
Crumble the eggs.
Peel the boiled eggs and grate or crumble them with your fingers into a bowl. Keep the texture light and fluffy instead of mashing them into a paste.
temper · ~2 min
Make the tempering.
1.Heat oil in a pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add urad dal and cook until lightly golden.
4.Add curry leaves and let them sizzle for a few seconds.
TIPKeep the heat medium so the urad dal turns golden without burning.
saute · ~6 min
Cook the onion mixture.
1.Add onion and green chili to the pan.
2.Cook until the onion turns soft and lightly golden.
3.Add ginger and sauté for 30 seconds.
4.Add turmeric powder, black pepper, and salt and mix well.
mix · ~3 min
Toss in the eggs.
Add the crumbled eggs to the pan and gently mix until the masala coats them evenly. Cook for 2 to 3 minutes, stirring lightly so the eggs stay soft.
garnish
Finish with coriander and lemon juice.
Turn off the heat and mix in coriander leaves and lemon juice for a fresh finish.
serve
Serve hot.

PRO TIPS

What to keep in mind.

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

1
Grate the boiled eggs on the large side of a grater for the fluffiest podimas texture.
2
Let the mustard fully splutter before adding urad dal, or the tempering can taste raw.
3
Cook the onions only until lightly golden; deep browning will make the podimas taste sweeter and heavier.
4
After adding the crumbled eggs, keep the flame low and toss gently so they stay soft, not dry.
5
Add the lemon juice only after switching off the heat to keep its fresh, bright edge.
6
If making ahead, store without coriander and lemon, then stir them in just before serving.
7
A few extra crushed peppercorns at the end lift the egg flavor more than adding extra chili.