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A quick and flavorful Kerala-style scrambled egg dish, spiced with green chilies, curry leaves, and onions. Perfect for a simple breakfast with bread or as a side dish with rice and curry.
For 4 servings
In a bowl, crack the eggs. Add salt and black pepper powder, then whisk well until the mixture is light and frothy. Set this aside.
Heat coconut oil in a non-stick pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter. Add the finely chopped onion, green chilies, ginger, and fresh curry leaves. Sauté for 4-5 minutes, stirring occasionally, until the onions turn soft and translucent.
Add the turmeric powder to the pan, mix well, and sauté for 30 seconds until the raw smell disappears. Reduce the heat to low and pour in the whisked egg mixture. Let the eggs cook undisturbed for about 20-30 seconds, allowing the bottom layer to set slightly. Using a spatula, gently start scrambling the eggs. Continue to cook for another 2-3 minutes, breaking the curds into small pieces, until the eggs are cooked through but remain soft and moist.
Turn off the heat and garnish with freshly chopped coriander leaves. Give it a final mix and serve immediately.
A quick and flavorful Kerala-style scrambled egg dish, spiced with green chilies, curry leaves, and onions. Perfect for a simple breakfast with bread or as a side dish with rice and curry.
This kerala recipe takes 15 minutes to prepare and yields 4 servings. At 224.84 calories per serving with 13.26g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or side.
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Omit the green chilies and reduce the black pepper to make it mild. You can also add a tablespoon of milk to the eggs before whisking to make them extra fluffy.
Add 1/2 cup of crumbled paneer (cottage cheese) or firm tofu along with the eggs to increase the protein content significantly.
For extra heat, increase the green chilies to 4-5 and add 1/4 teaspoon of red chili powder along with the turmeric powder.
Use pre-chopped onions and ginger paste to cut down on prep time, making this an under-10-minute recipe.
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