Guddu Porutu

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

RATING

4.4/5(68)

TASTE SCORE

7/10

A quick South Indian style egg stir-fry made with onions, green chilies, and warm spices. Soft scrambled eggs are tossed until just set, making a simple, satisfying side that goes well with rice, chapati, or dosa.

PREP

10m

COOK

12m

SERVES

1 KATORI

197 cal

SERVINGS

METHOD · 6 STEPS

prep · ~5 min
Chop the vegetables and beat the eggs.
1.Finely chop the onion, green chilies, and ginger.
2.Roughly tear or keep the curry leaves whole.
3.Break the eggs into a bowl and beat until the yolks and whites are well mixed.
temper · ~1 min
Make the tempering.
1.Heat oil in a kadai or frying pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add curry leaves and stir for a few seconds until fragrant.
TIPKeep the heat medium so the mustard seeds crackle without burning.
saute · ~6 min
Cook the onion mixture.
1.Add the chopped onion and cook until soft and lightly golden.
2.Add green chilies and ginger and sauté until the raw smell fades.
3.Add turmeric powder, black pepper, and salt and mix well.
saute · ~3 min
Scramble the eggs into the masala.
Pour the beaten eggs into the pan and let them sit for a few seconds. Stir gently from the edges toward the center until the eggs are softly scrambled and coated with the onion mixture.
TIPStop cooking when the eggs are just set so the porutu stays soft, not dry.
garnish
Finish with cilantro.
serve
Serve hot with rice, chapati, or dosa.

PRO TIPS

What to keep in mind.

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

1
Let the mustard seeds fully splutter before adding curry leaves, or the tempering will taste raw.
2
Cook the onions until lightly golden, not deeply browned, so the eggs stay delicate and sweet.
3
After adding the eggs, wait a few seconds before stirring to create soft curds instead of tiny dry bits.
4
Keep the heat at medium-low once the eggs go in; high heat makes Guddu Porutu rubbery very quickly.
5
Freshly crushed black pepper added near the end gives a sharper aroma than pre-ground pepper.
6
This dish is best eaten hot, but you can prep the chopped onion, chilies, and ginger ahead to make it faster.
7
If reheating leftovers, warm gently in a pan for a minute or two; microwaving too long can toughen the eggs.