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A quick and spicy South Indian side dish where hard-boiled eggs are pan-fried with a generous coating of black pepper and aromatic spices. Ready in 20 minutes, it's the perfect accompaniment to rice and sambar.
For 4 servings
Boil and Prepare the Eggs
Sauté Aromatics
Cook the Masala
A quick and spicy South Indian side dish where hard-boiled eggs are pan-fried with a generous coating of black pepper and aromatic spices. Ready in 20 minutes, it's the perfect accompaniment to rice and sambar.
This south_indian recipe takes 20 minutes to prepare and yields 4 servings. At 271.37 calories per serving with 13.74g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Fry the Eggs
Garnish and Serve
Add 1 tsp of fennel seeds along with the onions and a pinch of asafoetida (hing) for a distinct and aromatic flavor profile.
Replace the large onion with 1 cup of finely chopped shallots (sambar onions) for a sweeter, more traditional South Indian taste.
Increase the amount of black pepper to 2 tbsp and add 1/2 tsp of red chili powder along with the turmeric for extra heat.
After frying the eggs, add 2-3 tablespoons of thick coconut milk at the end and simmer for a minute to create a semi-dry, luscious coating.
Eggs are a complete protein source, providing all nine essential amino acids necessary for building and repairing tissues, supporting muscle health, and keeping you full.
Black pepper contains piperine, a bioactive compound that can enhance metabolic performance and improve the absorption of key nutrients from other foods.
Eggs are an excellent source of choline, a vital nutrient that plays a crucial role in brain development, memory function, and mood regulation.
The combination of turmeric (curcumin) and black pepper (piperine) is powerful. Piperine significantly increases the bioavailability of curcumin, a potent anti-inflammatory agent.
One serving of Pepper Egg Fry (2 pieces) contains approximately 185-210 calories, depending on the size of the eggs and the amount of oil used.
Yes, it is a relatively healthy dish. It's an excellent source of high-quality protein and healthy fats from eggs. Black pepper and turmeric offer anti-inflammatory benefits. It's best enjoyed in moderation as part of a balanced meal.
Absolutely! To make a scrambled version, sauté the onions and spices as directed. Then, pour in whisked eggs and scramble until cooked through. This creates a delicious 'Egg Podimas' or spicy scrambled eggs.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in a microwave until warmed through.
This dish is very versatile. It pairs perfectly with South Indian meals like Sambar rice, Rasam rice, or curd rice. It also works well as a side for chapatis or as a simple appetizer.
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