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A traditional Kerala scrambled egg dish, packed with the flavors of fresh coconut, shallots, and green chilies. This quick and easy stir-fry is a perfect side dish for rice or a simple breakfast.
Prepare the Coconut and Egg Mixtures
Temper the Spices
Sauté the Coconut Mixture
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A traditional Kerala scrambled egg dish, packed with the flavors of fresh coconut, shallots, and green chilies. This quick and easy stir-fry is a perfect side dish for rice or a simple breakfast.
This kerala recipe takes 20 minutes to prepare and yields 4 servings. At 272.33 calories per serving with 9.06g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner or side.
Scramble the Eggs
Serve
Incorporate 1/2 cup of finely chopped vegetables like green beans, carrots, or bell peppers. Sauté them with the coconut mixture until tender before adding the eggs.
For a spicier version, add 1/4 teaspoon of black pepper powder or a pinch of red chili powder along with the turmeric.
Include 2-3 cloves of finely chopped garlic along with the ginger for an extra layer of aromatic flavor.
Garnish with fresh chopped cilantro (coriander leaves) at the end for a fresh, herby note.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Both fresh coconut and coconut oil are good sources of medium-chain triglycerides (MCTs), a type of fat that is easily digested and provides a quick source of energy.
Turmeric contains curcumin, a powerful compound known for its potent anti-inflammatory and antioxidant effects, which can help combat oxidative stress in the body.
Yes, Mutta Peera is a healthy dish. It is rich in high-quality protein from eggs, which is essential for muscle building and repair. The fresh coconut provides healthy fats and dietary fiber, while turmeric offers anti-inflammatory benefits.
One serving of Mutta Peera (approximately 3/4 cup or 95g) contains around 190-220 calories, depending on the size of the eggs and the amount of coconut oil used.
It is not recommended. The unique taste and moist texture of Mutta Peera come from fresh coconut. Desiccated coconut will result in a much drier and less flavorful dish.
Mutta Peera is very versatile. It is traditionally served as a side dish with steamed rice and curries like sambar or rasam. It also pairs well with chapatis, appam, or even as a simple breakfast with toast.
Store any leftover Mutta Peera in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving.
While shallots provide a distinct sweet and mild flavor, you can substitute them with one medium-sized red onion, finely chopped. The taste will be slightly different but still delicious.