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A classic South Indian side dish where hard-boiled eggs are pan-fried in a fragrant, spicy masala. It's quick to make and pairs perfectly with sambar rice, rasam, or even just plain rotis for a simple, protein-packed meal.
For 4 servings
Boil the eggs: Place the eggs in a saucepan and cover with at least an inch of cold water. Bring to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan, and let it stand for 10-12 minutes. Drain the hot water and run cold water over the eggs to cool them down. Once cool enough to handle, peel the eggs and slice them in half lengthwise. Set aside.
Temper the spices: Heat gingelly oil in a wide, non-stick pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter. Immediately add the urad dal and sauté for about 30 seconds until it turns light golden. Add the curry leaves and let them sizzle for a few seconds until fragrant.
Sauté the aromatics: Add the finely chopped onion to the pan and sauté for 4-5 minutes until it becomes soft and translucent. Add the ginger-garlic paste and cook for another minute until the raw aroma disappears. Then, add the finely chopped tomato and cook for 3-4 minutes, stirring occasionally, until it turns soft and mushy.
Cook the masala: Reduce the heat to low. Add all the spice powders: turmeric powder, red chili powder, coriander powder, fennel powder (if using), and garam masala, along with the salt. Stir continuously for about one minute until the spices are fragrant. If the masala looks too dry, sprinkle 1-2 tablespoons of water to prevent it from burning and help it cook.
Roast the eggs: Gently place the boiled egg halves into the pan, cut-side down. Let them roast in the masala for 2-3 minutes without moving them to get a nice crust. Carefully flip the eggs and gently toss to coat them evenly with the masala. Cook for another 2 minutes until the masala is dry and clings to the eggs.
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A classic South Indian side dish where hard-boiled eggs are pan-fried in a fragrant, spicy masala. It's quick to make and pairs perfectly with sambar rice, rasam, or even just plain rotis for a simple, protein-packed meal.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 234.35 calories per serving with 10.8g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Garnish and serve: Turn off the heat. Garnish with freshly chopped coriander leaves. Serve the Muttai Varuval hot as a side dish with rice and sambar, rasam, or with chapatis.
Add 1/2 teaspoon of freshly ground black pepper and a pinch of star anise powder along with the other spices for a classic Chettinad flavor profile.
Instead of halving the eggs, make a few shallow slits on whole boiled eggs and roast them in the masala. This prevents the yolk from crumbling.
For a slightly richer, semi-dry version, add 2-3 tablespoons of coconut milk at the very end and cook for just a minute until it thickens slightly.
Add one small boiled and cubed potato along with the eggs to make the dish more substantial.
Eggs are a complete protein source, containing all nine essential amino acids. This is crucial for muscle repair, building tissues, and overall body function.
Eggs are one of the best dietary sources of choline, a vital nutrient that plays a key role in brain development, memory, and neurotransmitter function.
Using gingelly (sesame) oil provides monounsaturated and polyunsaturated fats, which are beneficial for heart health by helping to reduce bad cholesterol levels.
The spices used, such as turmeric (curcumin) and chili powder (capsaicin), are packed with powerful antioxidants that help protect the body against cellular damage from free radicals.
One serving of Muttai Varuval (approximately 1.5 eggs) contains around 220-250 calories, depending on the amount of oil used.
Yes, it is a relatively healthy dish. Eggs are an excellent source of high-quality protein and essential nutrients. The use of spices offers various health benefits. To make it healthier, you can reduce the amount of oil used.
Absolutely! Using whole boiled eggs is a great alternative. Just make a few shallow slits on the surface of each egg before adding them to the masala. This allows the flavors to penetrate the egg.
It is a versatile side dish that pairs wonderfully with South Indian meals like sambar rice, rasam rice, and curd rice. It also goes well with chapatis, rotis, or as a filling for a simple sandwich.
You can store leftover Muttai Varuval in an airtight container in the refrigerator for up to 2 days. Reheat it gently in a pan or microwave before serving.
The main ingredient is egg, so this specific recipe cannot be made vegan. However, you can use the same masala base to prepare a delicious varuval with firm tofu, potatoes, or mushrooms as a vegan alternative.