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A simple yet flavorful South Indian scrambled egg dish, seasoned with mustard seeds, curry leaves, and green chilies. This quick and protein-packed side comes together in minutes and is a perfect accompaniment to rice and sambar.
For 4 servings
In a medium bowl, crack the eggs. Add salt, turmeric powder, and black pepper powder. Whisk vigorously for about 1 minute until the mixture is well combined and slightly frothy. Set 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 completely.
Immediately add the urad dal and sauté for 30-40 seconds until it turns a light golden brown. Be careful not to burn it. Add the curry leaves and slit green chilies, and sauté for another 30 seconds until the curry leaves are crisp and aromatic.
Add the finely chopped onions to the pan. Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
Reduce the heat to low. Pour the whisked egg mixture into the pan. Let it cook undisturbed for about 30-40 seconds until the edges begin to set.
Using a spatula, gently start scrambling the eggs, breaking them into small, soft curds. Continue to cook for 2-3 minutes, stirring occasionally, until the eggs are cooked through but still appear moist and fluffy. Avoid overcooking to prevent them from becoming dry.
Turn off the heat. Garnish with freshly chopped coriander leaves, give it a final gentle mix, and serve immediately.
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A simple yet flavorful South Indian scrambled egg dish, seasoned with mustard seeds, curry leaves, and green chilies. This quick and protein-packed side comes together in minutes and is a perfect accompaniment to rice and sambar.
This south_indian recipe takes 15 minutes to prepare and yields 4 servings. At 155.55 calories per serving with 7.08g of protein, it's a beginner-friendly recipe perfect for breakfast or lunch or dinner or side.
Add 1/4 cup of finely chopped vegetables like bell peppers, carrots, or green peas along with the onions for added nutrition and texture.
Add 1/4 tsp of fennel powder and a pinch of garam masala along with the turmeric for a spicier, more aromatic version.
Add 2 tablespoons of full-fat milk or coconut milk to the whisked eggs for a creamier, richer podimas.
Sauté 1 finely chopped small tomato after the onions are translucent, and cook until it turns soft and mushy before adding the eggs.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Provides key nutrients like Vitamin D, Vitamin B12, choline, and selenium, which support bone health, brain function, and a healthy metabolism.
The high protein and healthy fat content helps you feel full and satisfied for longer, which can aid in weight management by reducing overall calorie intake.
Eggs are one of the best dietary sources of choline, an essential nutrient that plays a vital role in brain development, memory, and mood regulation.
Muttai Podimas is a traditional South Indian scrambled egg dish. 'Muttai' means egg and 'Podimas' means scrambled or crumbled. It's distinct for its tempering of mustard seeds, urad dal, and curry leaves, which gives it a unique flavor profile compared to Western-style scrambled eggs.
Yes, Muttai Podimas is a healthy dish. It is rich in high-quality protein from eggs, which is essential for muscle building and repair. It's also low in carbohydrates. Using a healthy fat like coconut oil further enhances its nutritional value.
One serving of Muttai Podimas (approximately 1/2 cup or 90g) contains around 155-165 calories, depending on the type and amount of oil used. It's a relatively low-calorie, high-protein side dish.
It is traditionally served as a side dish with rice, sambar, and rasam. It also pairs well with chapati, dosa, or can be used as a filling for sandwiches and wraps.
Yes, you can make it without onions. The dish will still be flavorful due to the tempering and spices, but the onions add a lovely sweetness and texture. You could substitute with a small amount of finely chopped cabbage for a different texture.
Store any leftover Muttai Podimas in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving. Note that the texture might change slightly upon reheating.