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Hard-boiled eggs tossed in a fiery, aromatic onion-tomato masala. This South Indian spicy egg fry is a quick and flavorful side dish that pairs perfectly with rice and sambar.
For 4 servings
Boil the Eggs
Prepare the Tempering (Tadka)
Sauté Aromatics
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Hard-boiled eggs tossed in a fiery, aromatic onion-tomato masala. This South Indian spicy egg fry is a quick and flavorful side dish that pairs perfectly with rice and sambar.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 301.97 calories per serving with 15.13g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Cook the Masala
Simmer and Finish
Add Eggs and Garnish
For a gravy-like consistency, add 1/2 cup of thin coconut milk along with the water and simmer until it thickens slightly.
Add diced bell peppers or green peas along with the onions for extra texture and nutrition.
Add 1 teaspoon of fennel seeds (saunf) during tempering and 1 teaspoon of black pepper powder along with the other spices for a classic Chettinad flavor profile.
Eggs provide high-quality, complete protein containing all nine essential amino acids, crucial for muscle building, tissue repair, and overall body maintenance.
This dish is packed with nutrients like Vitamin D, Vitamin B12, and choline from eggs, which support bone health, nerve function, and brain development.
The use of spices like turmeric, ginger, and garlic provides powerful anti-inflammatory and antioxidant compounds that help combat oxidative stress and support a healthy immune system.
A single serving of Kara Muttai (2 egg halves) contains approximately 280-320 calories. This is an estimate and can vary based on the size of the eggs and the amount of oil used.
Yes, it can be part of a healthy diet. Eggs are an excellent source of protein and essential nutrients. To make it healthier, you can reduce the amount of oil used and ensure a balanced intake of other food groups in your meal.
This specific recipe is centered around eggs. However, you can use the same masala base with firm tofu, paneer, or boiled potatoes for a delicious vegetarian or vegan alternative.
It pairs wonderfully with South Indian meals like sambar rice, rasam rice, and curd rice. It also works well as a side dish for chapatis or parathas.
You can balance the spice by adding a tablespoon of yogurt or a splash of coconut milk. A little extra lemon juice or a pinch of sugar can also help cut through the heat.