Egg Podimas | Muttai Poriyal | Scrambled Eggs with Potatoes

 South Indian style Muttai Podimas recipe with Potatoes and frozen peas. we can prepare this recipe in less than 20 minutes and we can have this spicy egg preparation with chapathi, bread, or rice.

Ingredients

Eggs - 2

Onion - 1 

Potato - 1

Frozen green peas - 1/4 cup (optional)

Turmeric powder - 1/4 tsp

Chilli powder - 1/2 tsp

Pepper Powder - 1/4 tsp

Cumin seeds - 1/2 tsp

Curry leaves - 1 sprig

Oil - 2 to 3 tbsp

Method 

Chop the onion & potatoes into small pieces.

Heat oil in a pan and add cumin seeds. 

Once the cumin seeds start to splutter, add onion, green chillies and curry leaves.

Saute for a minute. Add chopped potatoes. 

After the potatoes cooked half, add frozen green peas (optional).

Add turmeric, chilli powder and salt.

When the vegetables cooked well, add the eggs. 

Mix well and cook for 2 to 3 minutes and turn off the stove.

Serve hot with rice or chapathi.

You can find more side dish recipes below...

Spicy Raw Banana Fry

Spicy Potato Fry

Snack Gourd Poriyal

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Egg Curry Recipe | Muttai Kulambu Recipe

This spicy egg curry goes well with rice, appam, idiyappam, and even chapathi.

Ingredients

Egg - 5 Nos

Tomato - 1

Onion Big - 1

Green chilies - 3

Turmeric powder - 1/4 tsp

Chili Powder - 1 tsp

Coriander powder - 2 tsp

To grind

Coconut ( shredded) - 1/2 cup

Fried gram (Daliya dal) - 2 tsp

Fennel seeds - 1 tsp

Pepper - 1 tsp

For tempering

Oil - 2 tbsp

Mustard - 1/2 tsp

Curry leaves - 10

Method

Grind the coconut with fried gram, fennel seeds, and peppercorns

Slice the onion and cut the tomato.

Slit the green chilies and keep aside.

Heat oil in a pan and temper with mustard seeds and curry leaves.

Add the onions, green chilies and saute for two minutes.

Add the tomato pieces and let it cook until soft.

Add the masalas and 1/4 cup of water and allow it to boil.

Then add the ground coconut mixture and adjust salt.

Cover the pan and let it cook until the raw smell goes.

The curry should be a little thin before adding the eggs.

Add in the eggs one by one in separate places.

Reduce the flame and cover the pan and allow the eggs to cook for two to three minutes.

With a flat spoon release the eggs from sticking in the pan.

Cook for three more minutes on low flame and check if the eggs are fully boiled.

Turn off the flame and serve hot with Rice or with appam or chapatis.

                                         

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