Scrambled Eggs South Indian Style is a flavorful dish that combines the richness of coconut and spices with the creaminess of eggs. This recipe is perfect for breakfast or brunch and pairs wonderfully with Malabar parotta or Neer dosa. The blend of South Indian flavors makes it a delightful treat for your taste buds. #scrambledeggs #southindian #eggbhurji
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In a mixie jar, grind shredded coconut, dry red chilli, coriander seeds, tamarind, turmeric powder, garlic pods, and water into a fine paste.
Heat oil in a pan and sauté finely chopped onion and green chilli for a minute. The onions should turn translucent.
Add curry leaves and the prepared coconut paste along with salt. Sauté until oil separates. Keep the flame low to avoid burning of the coconut paste.
Lower the flame and crack eggs into the pan. Add chopped coriander leaves and mix well for 2 minutes. Cook on low flame to keep them moist and avoid drying.
Turn off the flame and garnish with more chopped coriander leaves. Optionally, garnish with shredded coconut.
Use small onions / shallots. Finely chop & sauté till golden. They give a sweet, authentic South Indian-style depth.
Add curry leaves generously: Tear them slightly before adding for maximum aroma.
Cook on low flame to keep them moist and avoid drying.
For a Mangalorean touch, add a tiny bit of ghee towards the end.
Can I use frozen coconut instead of fresh?
Yes, you can use frozen coconut, but ensure it is thawed before grinding to achieve a smooth paste.
Can I skip tamarind?
Tamarind adds a tangy flavor to the dish, but you can substitute it with a small amount of lemon juice if needed.
What can I serve this dish with?
Scrambled Eggs South Indian Style pairs well with Malabar parotta, Neer dosa, or even plain rice and sambhar.
Can I make this dish less spicy?
To reduce spiciness, use fewer dry red chillies and green chillies.
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