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A quick and spicy scrambled egg dish from Andhra Pradesh. Fluffy eggs are tossed with onions, green chilies, and classic South Indian tempering for a flavorful breakfast or side dish, ready in just 15 minutes.
For 4 servings
In a medium bowl, crack the eggs. Add the turmeric powder and salt. Whisk vigorously for about 1 minute until the mixture is light, airy, and slightly frothy. Set aside.
Heat oil in a wide, non-stick pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter, which should take about 30 seconds.
Add the urad dal (if using) and sauté for about 1 minute until it turns a pale golden color. Immediately add the slit green chilies and curry leaves, and sauté for another 30 seconds until fragrant.
Add the finely chopped onions to the pan. Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
Stir in the finely chopped tomatoes. Cook for 2-3 minutes, mashing them gently with your spatula, until they turn soft and pulpy.
Reduce the heat to low. Pour the whisked egg mixture into the pan over the onion-tomato base. Let it cook undisturbed for 30-45 seconds to allow the bottom layer to set slightly.
Using a spatula, gently push the cooked egg from the edges towards the center, creating large, soft curds. Continue this process for 2-3 minutes until the eggs are about 90% cooked but still look moist and glossy. Avoid over-stirring to keep the curds fluffy.
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A quick and spicy scrambled egg dish from Andhra Pradesh. Fluffy eggs are tossed with onions, green chilies, and classic South Indian tempering for a flavorful breakfast or side dish, ready in just 15 minutes.
This andhra recipe takes 15 minutes to prepare and yields 4 servings. At 260.19 calories per serving with 14.76g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner or side.
Sprinkle the red chili powder (if using) and finely chopped coriander leaves over the eggs. Gently fold everything together and cook for a final 30 seconds. Turn off the heat and serve immediately.
Sprinkle 1/4 cup of grated cheddar or mozzarella cheese over the eggs during the last minute of cooking and let it melt.
Add 1/2 cup of finely chopped vegetables like bell peppers, carrots, or green peas along with the onions for added nutrition and texture.
Sauté 1 cup of sliced mushrooms after the onions are translucent and before adding the tomatoes.
Add 1 teaspoon of ginger-garlic paste with the onions and a 1/4 teaspoon of garam masala at the end for a more aromatic and robust flavor.
Eggs provide high-quality, complete protein that is essential for building and repairing tissues, supporting muscle health, and keeping you full and satisfied.
This dish is packed with vitamins and minerals from its ingredients, including Vitamin D, B12, and selenium from eggs, which are crucial for bone health, brain function, and a strong immune system.
The inclusion of turmeric, which contains the active compound curcumin, along with antioxidants from onions and tomatoes, provides anti-inflammatory benefits that help protect the body against cellular damage.
Yes, Guddu Porutu is a healthy dish. It is an excellent source of high-quality protein from eggs. The spices like turmeric offer anti-inflammatory benefits. To maximize its healthiness, use minimal oil and pair it with whole-grain bread or brown rice.
A single serving of Guddu Porutu (approximately 3/4 cup) contains around 220-250 calories. The exact count can vary depending on the size of the eggs and the amount of oil used in preparation.
Yes, you can. Onions and tomatoes form the traditional base, but you can omit them. If omitting onions, consider adding a pinch of asafoetida (hing) to the tempering for a savory flavor. The texture and taste will be different but still enjoyable.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a non-stick pan over low heat or in the microwave. Be careful not to overheat, as eggs can become rubbery.
Guddu Porutu is incredibly versatile. It is traditionally served hot with chapatis, rotis, or parathas. It also works wonderfully as a protein-rich side dish for a South Indian meal of rice and sambar or rasam.