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A famous street food from Tamil Nadu, this isn't your ordinary scrambled egg. It's a soft, gooey, half-cooked egg delicacy spiced with a savory gravy, ready in just minutes.
Prepare the Egg Mixture
Cook the First Kalakki
Fold and Finish
A famous street food from Tamil Nadu, this isn't your ordinary scrambled egg. It's a soft, gooey, half-cooked egg delicacy spiced with a savory gravy, ready in just minutes.
This south_indian recipe takes 10 minutes to prepare and yields 2 servings. At 286.82 calories per serving with 13.28g of protein, it's a beginner-friendly recipe perfect for breakfast or snack or side.
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Serve and Repeat
Replace the chicken or mutton salna with a flavorful vegetable kurma or mushroom gravy for a delicious vegetarian version.
Increase the amount of green chilies or add 1/4 teaspoon of red chili powder to the egg mixture for extra heat.
Sprinkle a tablespoon of grated mozzarella or cheddar cheese over the center of the egg just before folding for a cheesy twist.
Add a tablespoon of finely chopped mint leaves along with the coriander for a fresh, aromatic flavor.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
This dish is a good source of essential nutrients found in eggs, such as Vitamin B12 for nerve function, Vitamin D for bone health, and selenium, a powerful antioxidant.
The combination of protein and healthy fats provides a sustained release of energy, making it a great option for breakfast or a fulfilling snack.
Spices like black pepper and green chilies contain compounds like piperine and capsaicin, which can provide a minor boost to the metabolic rate.
Salna is a thin, spicy gravy from Tamil Nadu, typically served with parottas. It's the key flavoring ingredient. If you don't have it, you can make a quick substitute by mixing red chili powder, garam masala, and a little water or coconut milk, as mentioned in the tips.
You likely overcooked it. The heat was either too low, causing it to cook slowly and evenly, or you left it on the tawa for too long. The cooking process should be very fast (under a minute) on high heat to set the outside while leaving the inside runny.
It can be part of a balanced diet. It's high in protein from the eggs. However, it can be high in fat and sodium depending on the oil and the salna used. To make it healthier, use minimal oil and a homemade, low-sodium salna.
One serving of Muttai Kalakki (made with 2 eggs) contains approximately 280-350 calories, depending on the amount of oil and the richness of the salna used.
It is traditionally served hot, immediately after cooking, alongside flaky parottas. It also pairs well with dosa, chapati, or can be enjoyed on its own as a quick, savory snack.
No, this dish is best consumed immediately. Its unique gooey texture is lost upon reheating, and it will become firm like a regular omelette. It is designed for quick preparation and instant serving.
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