Mutta Thoran (Kerala Egg Scramble)

1. 1

   Prepare the Eggs

   1.In a medium bowl, crack the 6 eggs.

   2.Add 0.75 tsp of salt and 0.5 tsp of freshly ground black pepper.

   3.Whisk lightly with a fork until the yolks and whites are just combined. Be careful not to over-whisk. Set aside.
2. 2

   Temper the Spices (Tadka)

   1.Heat 2 tbsp of coconut oil in a non-stick pan or a traditional kadai over medium heat.

   2.Once the oil is hot, add 1 tsp of mustard seeds. Wait for them to splutter completely, which should take about 30 seconds.

   3.Add 1 tsp of urad dal (if using) and sauté until it turns a light golden brown.

   4.Carefully add the 10 curry leaves and let them sizzle for about 15 seconds until fragrant.
3. 3

   Sauté Aromatics

   1.Add the finely chopped onion, green chilies, and ginger to the pan.

   2.Sauté for 3-4 minutes, stirring occasionally, until the onions soften and become translucent.

   3.Add 0.5 tsp of turmeric powder and stir well. Cook for another 30 seconds to remove the raw smell.
4. 4

   Scramble the Eggs

   1.Reduce the heat to low-medium and pour the whisked egg mixture into the pan.

   2.Let the eggs cook undisturbed for about 30-45 seconds, until the edges begin to set.

   3.Using a spatula, gently push the cooked eggs from the edges toward the center, creating soft, large curds. Continue this process for 2-3 minutes.
5. 5

   Finish and Serve

   1.When the eggs are about 90% cooked but still look slightly moist, add the 0.5 cup of grated coconut.

   2.Gently fold the coconut into the eggs and continue to cook for 1-2 more minutes until the eggs are cooked through but not dry or rubbery.

   3.Turn off the heat, check for seasoning, and adjust salt if needed. Serve hot.

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