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A quick and flavorful twist on classic scrambled eggs! This South Indian version is spiced with aromatic gun powder (idli podi) and a classic tempering of mustard seeds and curry leaves, making it a perfect protein-packed breakfast.
For 2 servings
Prepare the Egg Mixture: In a medium bowl, crack the 4 eggs. Add 1/2 tsp salt and 1/4 tsp turmeric powder. Whisk vigorously for about 1 minute until the mixture is uniform and slightly frothy. Set aside.
Create the Tempering (Tadka): Heat 1 tbsp of ghee in a non-stick skillet or pan over medium heat. Once hot, add 1/2 tsp mustard seeds and allow them to splutter completely (about 30 seconds).
Sauté Aromatics: Add 1/2 tsp urad dal to the pan and sauté for 30-45 seconds until it turns a light golden brown. Immediately add 8 curry leaves and 1 finely chopped green chili, and sauté for another 20 seconds until fragrant.
Cook Onions and Add Podi: Add the finely chopped small onion and cook for 2-3 minutes, stirring occasionally, until it becomes soft and translucent. Reduce the heat to low, add 2 tsp of idli podi, and stir continuously for 30 seconds to toast the spices without burning them.
Scramble the Eggs: Pour the whisked egg mixture into the pan over the onion-podi base. Let it sit undisturbed for 20-30 seconds until the edges begin to set.
Finish and Garnish: Using a spatula, gently push the cooked eggs from the edges toward the center. Continue this folding motion for 2-3 minutes until the eggs are cooked to your desired consistency (soft scramble is recommended). Turn off the heat, garnish with 1 tbsp of fresh chopped coriander leaves, and serve immediately.
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A quick and flavorful twist on classic scrambled eggs! This South Indian version is spiced with aromatic gun powder (idli podi) and a classic tempering of mustard seeds and curry leaves, making it a perfect protein-packed breakfast.
This south_indian recipe takes 15 minutes to prepare and yields 2 servings. At 248.37 calories per serving with 14.5g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Incorporate 1/4 cup of finely chopped tomatoes, bell peppers, or mushrooms along with the onions for added nutrition and texture.
Substitute the eggs with 200g of crumbled firm tofu to make a delicious Podi Tofu Scramble. Add a pinch of black salt (kala namak) for an 'eggy' flavor.
Experiment with other South Indian spice powders like curry leaf podi (karuveppilai podi) or peanut podi for a different flavor profile.
Sprinkle 2 tablespoons of grated cheddar or mozzarella cheese over the eggs during the last minute of cooking for a gooey, cheesy twist.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance. A protein-rich breakfast helps with satiety, reducing cravings later in the day.
This dish contains turmeric (with its active compound curcumin) and curry leaves, both of which are known for their powerful anti-inflammatory and antioxidant properties, helping to combat oxidative stress in the body.
The spices used in the tempering and the idli podi, such as mustard seeds and red chilies, can provide a slight boost to your metabolism, aiding in more efficient calorie burning.
Yes, it is a healthy dish. It's an excellent source of high-quality protein from eggs, which keeps you full and supports muscle health. The spices like turmeric and curry leaves offer anti-inflammatory benefits. To keep it healthier, use a minimal amount of ghee or oil.
One serving of Podi Scrambled Eggs contains approximately 215-240 calories, depending on the amount of ghee used. It's a relatively low-calorie, high-protein meal perfect for breakfast.
Idli Podi, also known as 'gunpowder' or 'milagai podi', is a coarse spice powder from South India. It's typically made from a mixture of roasted lentils (like urad dal and chana dal), dried red chilies, sesame seeds, asafoetida, and salt.
You can, but these ingredients add authentic South Indian flavor and texture. The urad dal provides a nice crunch, and curry leaves impart a unique aroma. If you don't have them, the dish will still be tasty but will lack that traditional tempering flavor.
This usually happens when eggs are cooked on high heat for too long. For soft, fluffy scrambled eggs, always cook on low to medium-low heat and remove them from the stove just before they look fully done. The residual heat will finish the cooking process.