Egg Porutu

Name: Egg Porutu
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 6 pcs egg; 2 tbsp oil; 0.5 tsp fennel seeds; 2 pcs onion (medium, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (finely chopped); 4 pcs garlic (cloves, finely chopped); 8 pcs curry leaves; 2 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 1 pinch black pepper (freshly crushed); 1 pinch red chili powder; 0.5 tsp salt; 2 tbsp coriander leaves (chopped)

RATING

4.5/5(98)

TASTE SCORE

7/10

This Tamil-style egg porutu is a quick, homey scramble with onions, tomatoes, green chilies, and warming spices. Soft curds and a lightly spiced masala make it perfect with roti, dosa, or rice as part of a simple meal.

PREP

10m

COOK

12m

SERVES

1 KATORI

212 cal

SERVINGS

METHOD · 6 STEPS

prep · ~1 min
Beat the eggs.
Crack the eggs into a bowl and beat until the yolks and whites are fully mixed.
saute · ~5 min
Cook the aromatics.
1.Heat oil in a kadai or frying pan over medium heat.
2.Add fennel seeds and let them sizzle for 10-15 seconds.
3.Add onion, green chili, ginger, garlic, and curry leaves.
4.Cook until the onion turns soft and lightly golden, 4-5 minutes.
TIPKeep the heat at medium so the garlic and fennel do not burn.
saute · ~4 min
Make the masala base.
1.Add tomato and cook until soft and pulpy, 3-4 minutes.
2.Add turmeric powder, black pepper, red chili powder, and salt.
3.Mix well and cook for 30 seconds so the spices lose their raw edge.
mix · ~3 min
Scramble the eggs into the masala.
1.Lower the heat and pour the beaten eggs into the pan.
2.Let the eggs set for a few seconds around the edges.
3.Gently stir and fold until soft curds form and the eggs are just cooked.
4.Break up any large pieces to get the porutu texture.
TIPDo not overcook; the eggs should stay soft, not dry.
garnish
Finish with coriander leaves.
Sprinkle coriander leaves over the egg porutu and give it a quick toss.
serve
Serve hot.
Serve Egg Porutu hot with roti, dosa, chapati, or rice.

PRO TIPS

What to keep in mind.

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

1
Finely chop the onion and tomato so they melt into the eggs instead of leaving chunky bits.
2
Let the tomatoes cook until the oil lightly separates; that prevents a watery porutu.
3
Lower the flame before adding the beaten eggs so the curds stay soft and tender.
4
Stir in broad folds, then break the curds at the end for the classic porutu texture.
5
Freshly crush the black pepper just before adding for a sharper, more fragrant heat.
6
If making ahead, stop cooking while the eggs still look slightly glossy; they firm up as they rest.

RECIPE VARIATIONS