Scrambled Eggs - South Indian Style 🍳
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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Ingredients
For Coconut Paste
shredded coconut1/2cup
dry red chilli2
coriander seeds1tbsp
tamarind1in
turmeric powder1tsp
garlic pods3clove
water1/4cup
For Scrambled Eggs
oil1tbsp
onion finely chopped onion1- green chilli finely chopped green chilli1
curry leaves1sprig
salt1tsp
eggs4
chopped coriander leaves1tbsp- shredded coconut (optional)1tbsp
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Nutrition (per serving)
Calories
76.2kcal (3.81%)
Protein
0.9g (1.86%)
Carbs
2.6g (0.96%)
Sugars
0.7g (1.4%)
Healthy Fat
0.7g
Unhealthy Fat
6.4g
% Daily Value based on a 2000 calorie diet
How to make Scrambled Eggs - South Indian Style 🍳
Prepare Coconut Paste
- Step 1
In a mixie jar, grind shredded coconut, dry red chilli, coriander seeds, tamarind, turmeric powder, garlic pods, and water into a fine paste.
Cook Scrambled Eggs
- Step 1
Heat oil in a pan and sauté finely chopped onion and green chilli for a minute. The onions should turn translucent.
- Step 2
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.
- Step 3
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.
- Step 4
Turn off the flame and garnish with more chopped coriander leaves. Optionally, garnish with shredded coconut.
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Nutrition (per serving)
Nutrition (per serving)
Calories
76.2kcal (3.81%)
Protein
0.9g (1.86%)
Carbs
2.6g (0.96%)
Sugars
0.7g (1.4%)
Healthy Fat
0.7g
Unhealthy Fat
6.4g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
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.
FAQS
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.
Ria Pai
(@riapai009)
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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North Terrace, Adelaide, South Australia, 5000
Australia