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I grew up as a vegetarian. Occasionally I take eggs, an exception in my vegetarian diet πŸ˜‰ . I do add them in baking. My hubby doesn’t mind eating eggs often as it is a good source of protein. But I can only make Indian style egg gravy and don’t know many options with egg. This was one of his recipes which I learnt. He makes it much spicier than I do πŸ˜‰ So a recipe from my hubby’s book πŸ™‚

muttai_poriyal muttai_poriyal_1 muttai_poriyal_2


Eggs: 6

Onion : 1/2 of a large chopped

Green Chili : 2 small chopped finely

Ginger : a small piece crushed

Turmeric Powder : a generous pinch

Pepper Powder : 1 teaspoon

Oil : 1 1/2 teaspoon

Mustard Seeds : 1/4 teaspoon

Urad Dal : 1/4 teaspoon

Curry Leaves : Few

Cilantro Leaves : Few

Salt : as needed


  • Break eggs and whisk well in a bowl.
  • Heat oil in a pan. When hot add mustard seeds, urad dal.
  • When it crackles, add curry leaves. When it splutters, add chopped onions, green chili, ginger.
  • Add turmeric powder and mix. Keep the heat in low medium.
  • Saute well for 2 mins.
  • Now add pepper powder, salt and saute for 2 more mins.
  • Now add the whisked eggs.
  • Mix well, make sure heat is in low medium.
  • Keep cooking until eggs combines well.
  • At one stage, egg gets cooked and you can touch and see the soft fluffy eggs.
  • Stop and add cilantro leaves.
  • Do not cook more time eggs may turn rubbery.
  • Goes well with rice. I served with rasam rice πŸ™‚

You can vary with red chili powder. Taste changes a bit different. It can served with bread for breakfast as well.