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A delicious twist on classic scrambled eggs, infused with the fragrant flavors of Kerala. Coconut oil, mustard seeds, curry leaves, and fresh coconut make this a satisfying dish, perfect for a quick breakfast or light lunch.
Prepare the Eggs: In a medium bowl, crack the 4 eggs. Add the salt and freshly ground black pepper. Whisk well until the yolks and whites are fully combined. Set aside.
Create the Tempering (Tadka): Heat the coconut oil in a non-stick pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds. Add the urad dal (if using) and sauté until it turns a light golden brown.
Sauté Aromatics: Add the curry leaves and slit green chillies to the pan; be careful as they may splutter. Sauté for 20 seconds until fragrant. Add the finely chopped onion and ginger. Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
Cook the Eggs: Reduce the heat to low. Add the turmeric powder and stir for 10 seconds. Pour the whisked egg mixture into the pan. Let it sit undisturbed for about 30 seconds to allow the bottom to set slightly.
Scramble to Perfection: Using a spatula, gently push the cooked eggs from the edges toward the center, creating soft curds. Continue this process for 2-3 minutes until the eggs are about 90% cooked but still slightly moist. Avoid over-stirring to maintain a soft texture.
Finish and Garnish: Turn off the heat. Stir in the freshly grated coconut and chopped coriander leaves. Mix gently to combine. The residual heat will lightly cook the coconut. Serve immediately.
A delicious twist on classic scrambled eggs, infused with the fragrant flavors of Kerala. Coconut oil, mustard seeds, curry leaves, and fresh coconut make this a satisfying dish, perfect for a quick breakfast or light lunch.
This kerala recipe takes 20 minutes to prepare and yields 2 servings. At 337.44 calories per serving with 14.26g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or side.
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Incorporate 1/4 cup of finely chopped bell peppers (capsicum) or tomatoes along with the onions for added flavor and texture. If using tomatoes, cook until they are soft and mushy.
Replace the eggs with 200 grams of crumbled paneer (Indian cottage cheese) to make a delicious Paneer Bhurji with the same Kerala-style tempering.
Add 1/4 teaspoon of red chilli powder along with the turmeric powder for extra heat.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Coconut oil is a great source of Medium-Chain Triglycerides (MCTs), which are easily digestible fats that can provide a quick source of energy.
The inclusion of turmeric, ginger, and curry leaves provides powerful anti-inflammatory and antioxidant compounds that support overall health and well-being.
One serving of Kerala Egg Bhurji contains approximately 350-380 calories, primarily from the eggs and coconut oil. This makes it a substantial and energy-dense breakfast or light meal.
Yes, it is a healthy dish. It's rich in high-quality protein from eggs, contains healthy fats from coconut oil, and includes beneficial spices like turmeric and ginger. It is also naturally gluten-free and low in carbohydrates.
You can, but the fresh grated coconut is a signature ingredient that gives the dish its authentic Kerala flavor and texture. If you omit it, the dish will still be a tasty spiced scramble, but it will lack the characteristic sweetness and moisture of the original.
This dish is very versatile. It pairs wonderfully with traditional Kerala breads like Appam or Idiyappam, as well as with chapati, dosa, or simple toasted bread.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. Note that the texture of eggs can change slightly upon reheating.
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