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A quick and flavorful South Indian scrambled egg stir-fry. Fluffy eggs are tossed with onions, green chilies, and a classic tempering of mustard seeds and curry leaves, finished with a sprinkle of fresh coconut. A perfect side dish for rice and sambar.
For 4 servings
In a medium bowl, crack the eggs. Add salt and freshly ground black pepper. Whisk lightly with a fork just until the yolks and whites are blended. Be careful not to over-whisk. Set the bowl aside.
Heat coconut oil in a non-stick pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds. Add the urad dal and sauté for about a minute until it turns light golden brown, then add the curry leaves and sauté for a few seconds until fragrant.
Add the finely chopped onion and green chilies to the pan. Sauté for 3-4 minutes until the onions are soft and translucent. Stir in the turmeric powder and cook for 10 seconds.
Reduce the heat to low and pour in the whisked egg mixture. Let it sit for 30-45 seconds until the edges start to set. Gently scramble the eggs with a spatula, breaking them into soft curds. Continue cooking for 2-3 minutes, stirring occasionally, until the eggs are cooked but still slightly moist.
Turn off the heat. Fold in the grated coconut and chopped coriander leaves. Mix gently to combine and serve immediately.
A quick and flavorful South Indian scrambled egg stir-fry. Fluffy eggs are tossed with onions, green chilies, and a classic tempering of mustard seeds and curry leaves, finished with a sprinkle of fresh coconut. A perfect side dish for rice and sambar.
This south_indian recipe takes 20 minutes to prepare and yields 4 servings. At 205.16 calories per serving with 10.38g of protein, it's a beginner-friendly recipe perfect for breakfast or lunch or dinner or side.
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Add 1/4 cup of finely chopped vegetables like carrots, bell peppers (capsicum), or green beans along with the onions for added nutrition and texture.
For extra heat, add 1/4 tsp of red chili powder along with the turmeric powder. You can also add a slit dried red chili during the tempering.
Incorporate 1/2 tsp of ginger-garlic paste with the onions for a different aromatic profile. A pinch of sambar powder can also be added for a unique taste.
Eggs provide complete protein, containing all nine essential amino acids necessary for muscle building, tissue repair, and overall body function.
This dish is a good source of choline for brain health, Vitamin D for bone health, and selenium, a powerful antioxidant that supports the immune system.
Coconut oil contains medium-chain triglycerides (MCTs), a type of fat that is easily digested and serves as a quick energy source for the body and brain.
Turmeric contains curcumin, a compound known for its potent anti-inflammatory and antioxidant effects, while curry leaves also offer protective plant compounds.
Yes, Egg Poriyal is a healthy dish. It is rich in protein from eggs, contains healthy fats from coconut oil, and includes beneficial spices like turmeric. It is a nutritious side dish that fits well into a balanced diet.
One serving of Egg Poriyal (approximately 1 cup) contains around 210-220 calories. The exact number can vary based on the size of the eggs and the amount of oil used.
Egg Poriyal is a versatile side dish. It pairs wonderfully with South Indian meals like sambar rice, rasam rice, and curd rice. It can also be served with chapatis, rotis, or even used as a filling for sandwiches and wraps.
This specific recipe relies on eggs. However, you can make a similar 'poriyal' by replacing the eggs with crumbled firm tofu or paneer. Sauté the crumbled tofu/paneer at the end instead of the eggs.
Store any leftover Egg Poriyal in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving.
Yes, you can omit the grated coconut if you prefer or don't have it. The dish will still be delicious, but the coconut adds a characteristic sweetness, moisture, and texture found in traditional South Indian poriyals.
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