Sunday, May 31, 2015

Egg poriyal | Egg podimas|Muttai Poriyal| Scrambled Egg with Indian spices

Egg poriyal/podimas is a quick & easy to prepare side dish within few minutes. Whenever i'm not in the mood to cook any side dish or there is no vegetable in stock, this egg podimas is a life saver.And also whenever i have to cook something for me alone, then i usually make this podimas and have it with chapathi. It tastes good with chapathi too.
I personally like to add some tomatoes & red chili powder to my podimas for two reasons. First it tastes better with tomatoes. Second, even when you make ahead of time, it looks very appealing when you serve, but if you make podimas only with onions & green chili, after 1 or 2 hrs , the colors turns pale and it looks unappealing atleast to me.So it's really up to you how you like your eggs.I'm sure definitely everyone have their one way of making this podimas, here is my take on it.(updated on nov'16).Check here to see my other egg recipe

Egg Podimas/Poriyal

Preparation Time : 5 mins | Cooking Time : 10 minsServes : 1 or 2 
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Egg- 2 nos
Onion - 1(small)
Tomato - 1/2 of medium size
Green chili - 1 
Curry leaves - few
Turmeric - pinch
Red chili powder - 1/4 tsp
Coriander leaves - few
Oil - 1/2 tsp
Mustard & urad dal - 1/4 tsp
Salt - to taste

First cut onions, tomatoes & green chili into small pieces and keep other ingredients ready. Heat the pan with oil, add the mustard let it splutter, then add the urad dal.Add onions, green chili & curry leaves one by one and saute till the onions became translucent.Add the tomatoes & spices (turmeric & chili powder).
Add salt(just enough to the masala) & saute till the tomatoes becomes mushy and then crack open the 2 eggs in the pan.Now add salt  for egg & mix it together well . Stir it continuously(to avoid sticking at the pan) till the eggs are cooked. While mixing, if you have any large chunks, keep the spatula in perpendicular and break it. Once the eggs are cooked, it doesn't stick to the pan,immediately switch off the flame and add some chopped coriander leaves. Egg podimas is ready to serve. You can serve this with rice or pulao or even with chapathi.
  • While cooking the egg, with the help of spatula, just break the egg & cook(like how we make kothu poratta), it will help to make fine podimas without any big chunks.
  • Adding the tomatoes helps to retain the moisture in the podimas 
  • Dont over cook the eggs, otherwise it became rubbery.
  • If you like extra flavor, add 1/4 tsp of garam masala along with other spices.
  • Adjust the spice level according to your preference. 

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