Egg Porutu
A fluffy and savory South Indian scrambled egg dish, spiced with green chilies and a classic tempering of mustard seeds and curry leaves. A quick and delicious high-protein side for rice or roti.
For 3 servings
4 steps. 10 minutes total.
- 1
Step 1
- a.Prepare the Egg Mixture
- b.In a medium bowl, crack the 6 eggs.
- c.Add the salt and freshly ground black pepper.
- d.Whisk gently with a fork until the yolks and whites are just combined. Do not over-whisk. Set aside.
- 2
Step 2
- a.Temper Spices and Sauté Onions
- b.Heat the coconut oil in a non-stick pan or kadai over medium heat.
- c.Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
- d.Add the urad dal and sauté for 30-45 seconds until it turns a light golden brown.
- e.Carefully add the curry leaves and finely chopped green chilies. Sauté for another 20 seconds until fragrant.
- f.Add the finely chopped onions and sauté for 4-5 minutes, stirring occasionally, until they become soft and translucent.
- g.Stir in the turmeric powder and cook for 30 seconds.
- 3
Step 3
- a.Cook the Eggs
- b.Reduce the heat to low to prevent the eggs from overcooking.
- c.Pour the whisked egg mixture into the pan over the sautéed onions.
- d.Let the mixture sit for about 30-45 seconds without stirring, allowing the bottom layer to set slightly.
- e.Using a spatula, gently push the cooked portions from the edges toward the center, creating soft, large curds.
- f.Continue this process of pushing and folding for 2-3 minutes until the eggs are cooked through but still moist and fluffy.
- 4
Step 4
- a.Garnish and Serve
- b.Turn off the heat immediately to retain moisture in the eggs.
- c.Garnish with freshly chopped coriander leaves.
- d.Serve the Egg Porutu hot with steamed rice, sambar, rasam, or fresh chapatis.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the fluffiest texture, cook the eggs on low heat and avoid over-stirring. Gentle folding creates better curds.
- 2Do not overcook the eggs. They should be removed from the heat when they are still slightly moist, as they will continue to cook from the residual heat.
- 3Finely chopping the onions is key to ensuring they cook evenly and blend seamlessly with the soft texture of the eggs.
- 4For a richer flavor, you can use ghee instead of coconut oil.
- 5The urad dal in the tempering adds a delightful, subtle crunch. Don't skip it!
Adapt it for your goals.
Vegetable Addition
Add 1 finely chopped tomato along with the onions for a tangy flavor. You can also add finely chopped bell peppers or a handful of spinach.
Spice VariationSpice Variation
Add a pinch of asafoetida (hing) to the hot oil during tempering for a classic South Indian aroma and flavor.
Cheesy Egg PorutuCheesy Egg Porutu
Stir in 1/4 cup of grated cheddar or mozzarella cheese at the very end, just after turning off the heat, for a creamy and indulgent twist.
Vegan Tofu 'Porutu'Vegan Tofu 'Porutu'
For a vegan version, replace the eggs with 400g of crumbled firm tofu. Add it after sautéing the onions and cook for 5-7 minutes, stirring well to combine with the spices.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, containing all nine essential amino acids. This is crucial for muscle repair, immune function, and maintaining healthy skin and hair.
Rich in Choline for Brain Health
Eggs are one of the best dietary sources of choline, a vital nutrient that plays a key role in brain development, memory, and regulating the nervous system.
Promotes Satiety
The high protein content in this dish helps you feel full and satisfied for longer, which can aid in weight management by reducing overall calorie intake.
Frequently asked questions
One serving of Egg Porutu contains approximately 270-290 calories, making it a nutritious and satisfying dish. The exact count can vary based on the size of the eggs and the amount of oil used.