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A quick and flavorful Kerala-style scrambled egg dish, spiced with green chilies, shallots, and fragrant curry leaves. Perfect with rice or bread for a simple, protein-packed meal.
For 4 servings
In a medium bowl, crack the eggs. Add salt and freshly ground black pepper. Whisk vigorously for 1-2 minutes until the mixture is light, airy, and slightly frothy. Set aside.
Place a non-stick pan or kadai over medium heat and add the coconut oil. Once the oil is hot and shimmering (about 30-45 seconds), add the mustard seeds. Wait for them to splutter completely.
Immediately add the finely chopped shallots, green chilies, and curry leaves. Sauté for 3-4 minutes, stirring frequently, until the shallots soften and turn translucent.
Reduce the heat to low. Add the turmeric powder and sauté for another 30 seconds until its raw aroma disappears. Be careful not to burn the spice.
Pour the whisked egg mixture into the pan. Allow it to cook undisturbed for about 30-45 seconds, until the edges begin to set.
Using a spatula, gently push the cooked portions from the edges toward the center, allowing the uncooked egg to flow to the sides. Continue this process for 2-3 minutes until the eggs are scrambled into soft, moist curds. Avoid overcooking.
Turn off the heat. If using, stir in the grated coconut. Garnish with freshly chopped coriander leaves and serve immediately.
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A quick and flavorful Kerala-style scrambled egg dish, spiced with green chilies, shallots, and fragrant curry leaves. Perfect with rice or bread for a simple, protein-packed meal.
This kerala recipe takes 15 minutes to prepare and yields 4 servings. At 261.59 calories per serving with 14.23g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or side.
Add one finely chopped ripe tomato along with the shallots and sauté until it becomes soft and mushy before adding the eggs.
Add 1/4 cup of finely chopped vegetables like bell peppers, carrots, or green beans along with the shallots for extra nutrients and texture.
For a modern twist, sprinkle 2-3 tablespoons of grated cheddar or mozzarella cheese over the eggs just before turning off the heat.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Spices like turmeric (containing curcumin) and fresh curry leaves provide potent antioxidants that help combat oxidative stress and inflammation in the body.
Coconut oil is a source of medium-chain triglycerides (MCTs), which are easily digestible fats that can provide a quick source of energy for the body and brain.
One serving of Mutta Porichathu contains approximately 220-250 calories, depending on the size of the eggs and the amount of coconut oil and grated coconut used.
Yes, it is a healthy and balanced dish. It is rich in high-quality protein from eggs, provides healthy fats from coconut oil, and contains beneficial compounds from spices like turmeric and black pepper.
Absolutely. You can substitute shallots with one medium-sized red or yellow onion, finely chopped. However, shallots are traditional and provide a milder, sweeter, and more authentic flavor to the dish.
It's very versatile. It pairs wonderfully with steamed rice (especially Kerala Matta rice), chapatis, appam, idiyappam, or even simple toast for a quick and satisfying breakfast.
To reduce the spice level, you can decrease the number of green chilies or remove the seeds before chopping them. You can also reduce the amount of black pepper according to your preference.