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A delightful twist on the classic South Indian street food. Shredded parotta is tossed with scrambled eggs and a fragrant, mildly sweet and tangy Udupi-style masala made with coconut and spices. A hearty and flavorful one-pan meal.
For 4 servings
Prepare the parottas by tearing them into small, bite-sized pieces by hand. Set them aside.
Heat coconut oil in a large, heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter. Add the urad dal and sauté for 30 seconds until golden. Then, add the curry leaves and slit green chilies, and sauté for another 30 seconds.
Add the finely chopped onions and cook for 4-5 minutes until they become soft and translucent. Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until they turn soft and mushy. Lower the heat and add the turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well and cook for 2 minutes.
Stir in the grated coconut, tamarind paste, and optional jaggery. Pour in 1/4 cup of water, stir well, and allow the masala to simmer for 3-4 minutes until it forms a thick gravy.
Push the masala to one side of the pan. Crack the 4 eggs into the empty space. Let them set for 30 seconds, then gently scramble them until they are about 80% cooked. Mix the scrambled eggs thoroughly with the masala.
Add the shredded parotta pieces to the pan. Toss everything together until the parotta is evenly coated. Using two flat metal spatulas, chop and mix the parotta on the pan for 2-3 minutes. This 'kothu' action is key to the dish's texture. Continue to cook for another 2-3 minutes until heated through.
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A delightful twist on the classic South Indian street food. Shredded parotta is tossed with scrambled eggs and a fragrant, mildly sweet and tangy Udupi-style masala made with coconut and spices. A hearty and flavorful one-pan meal.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 656.09 calories per serving with 18.09g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.
Replace the eggs with 200g of crumbled paneer or sautéed mushrooms. Add them along with the shredded parotta.
Increase the number of green chilies to 3-4 or add 1/2 teaspoon of black pepper powder along with the other spices.
Add 1/2 cup of finely chopped carrots, peas, or bell peppers along with the onions for extra nutrition and texture.
For a different flavor profile, substitute the garam masala with 1 teaspoon of Chettinad masala powder.
The eggs in this dish provide high-quality protein, which is essential for muscle repair, growth, and overall body function.
This dish is rich in carbohydrates from the parotta and healthy fats from coconut oil, providing a substantial and sustained energy release.
Spices like turmeric, coriander, and mustard seeds are known for their anti-inflammatory and antioxidant properties, which can aid digestion and support overall health.
A single serving of Udupi Egg Kothu Parotta contains approximately 450-550 calories, depending on the size of the parottas and the amount of oil used. It's a calorie-dense and filling meal.
It can be part of a balanced diet when eaten in moderation. The eggs provide high-quality protein, and the spices offer health benefits. However, parottas are typically made with refined flour (maida), making the dish high in carbohydrates. To make it healthier, you could use whole wheat parottas.
Yes, you can, but leftover or day-old parottas are recommended. They are drier and hold their shape better, preventing the dish from becoming mushy when mixed with the masala.
You can substitute parotta with shredded roti, chapati, or even leftover bread for a different but equally delicious dish.
To make a vegetarian version, simply omit the eggs. You can replace them with 200g of crumbled paneer, firm tofu, or chopped mushrooms for a hearty alternative.
'Kothu' means 'to chop' or 'mince' in Tamil. The process involves using two metal spatulas to repeatedly chop and mix the ingredients on the hot pan. This breaks down the parotta into smaller pieces and helps it absorb the masala and egg, creating the signature semi-dry, homogenous texture of the dish.