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A simple, flavorful South Indian-style scrambled egg dish. Made with onions, green chilies, and a classic tempering, it's a quick and protein-packed side that pairs perfectly with rice or roti.
For 3 servings
Prepare the Eggs
Make the Tempering (Tadka)
Sauté the Aromatics
A simple, flavorful South Indian-style scrambled egg dish. Made with onions, green chilies, and a classic tempering, it's a quick and protein-packed side that pairs perfectly with rice or roti.
This south_indian recipe takes 20 minutes to prepare and yields 3 servings. At 272.14 calories per serving with 14.27g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner or side.
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Cook the Eggs
Scramble and Garnish
Add one finely chopped tomato along with the onions for a tangy twist. Sauté until the tomatoes are soft and mushy before adding the eggs.
Add 1/4 teaspoon of fennel powder and a pinch of garam masala along with the turmeric powder for a more aromatic version.
Add 1/4 cup of finely chopped bell peppers (capsicum) or boiled green peas along with the onions for extra nutrition and texture.
Eggs are a complete protein, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
This dish is a good source of Vitamin B12 for nerve function, Vitamin D for bone health, and selenium, a powerful antioxidant.
Eggs contain choline, an important nutrient that plays a vital role in brain development, memory, and mood regulation.
Yes, it's a healthy dish. Eggs provide high-quality protein and essential nutrients. The use of spices like turmeric adds anti-inflammatory benefits. It's also low in carbohydrates, making it suitable for various diets.
One serving of Egg Podimas contains approximately 190-230 calories, depending on the size of the eggs and the amount of oil used.
Egg Podimas is the South Indian version of scrambled eggs. The key difference is the tempering (tadka) of mustard seeds, urad dal, and curry leaves, along with the use of onions, green chilies, and turmeric, which gives it a distinct Indian flavor profile.
The primary ingredient is egg, so this specific recipe cannot be made vegan. However, you can create a similar 'podimas' using crumbled tofu or paneer instead of eggs.
The key is to cook on low to medium-low heat and to stop cooking when the eggs are just set but still look moist. They will continue to cook from the residual heat of the pan.
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