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A delicious and spicy South Indian egg scramble where hard-boiled eggs are crumbled and cooked in a fragrant onion-tomato masala. This quick and easy dish is perfect with chapatis or bread for a hearty meal.
For 4 servings
Boil and Prepare the Eggs
Prepare the Masala Base
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A delicious and spicy South Indian egg scramble where hard-boiled eggs are crumbled and cooked in a fragrant onion-tomato masala. This quick and easy dish is perfect with chapatis or bread for a hearty meal.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 263.85 calories per serving with 11.85g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or brunch.
Cook the Tomatoes and Spices
Combine and Finish
Garnish and Serve
For a richer, creamier finish, add 2-3 tablespoons of thick coconut milk or fresh cream at the end and simmer for a minute before garnishing.
Incorporate 1/2 cup of green peas (fresh or frozen) or finely chopped carrots along with the tomatoes for added nutrition and texture.
Add a teaspoon of freshly ground Chettinad masala powder along with the other spices for a more aromatic and complex flavor profile.
For extra heat, add 1/2 teaspoon of black pepper powder along with the garam masala at the end.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
This dish is packed with nutrients like Vitamin D, Vitamin B12, and choline from eggs, which are vital for bone health, brain function, and metabolism.
The use of turmeric provides curcumin, a powerful compound known for its anti-inflammatory and antioxidant effects, helping to combat oxidative stress in the body.
Spices like cumin and chili powder contain compounds that can give a slight boost to your metabolism and aid in digestion.
One serving of Muttai Keema (approximately 1 cup or 190g) contains around 280-320 calories, depending on the amount of oil used and the size of the eggs.
Yes, Muttai Keema is a healthy dish. It's an excellent source of high-quality protein from eggs, which is essential for muscle building and repair. The spices used, like turmeric and cumin, also offer various health benefits. To make it healthier, you can reduce the amount of oil used.
While you can, it would result in a different dish called 'Egg Bhurji' or 'Muttai Poriyal'. The unique texture and flavor of Muttai Keema come from using crumbled hard-boiled eggs.
Muttai Keema pairs wonderfully with Indian flatbreads like chapati, roti, or paratha. It also goes well with pav (soft bread rolls), sliced bread, or as a side dish with rice and dal.
To reduce the spice level, you can omit the green chilies, reduce the amount of red chili powder, or use a milder variety like Kashmiri red chili powder, which adds color without much heat.
Absolutely! Muttai Keema stores well in an airtight container in the refrigerator for up to 2 days. The flavors often meld and taste even better the next day. Reheat gently on the stovetop or in the microwave before serving.