Egg Bhurji – Indian Scrambled Eggs.
Egg Bhurji Muttai podimas – Easy and quick spicy Indian style scrambled eggs. With step by step pictures.
This is our family’s favorite Sunday dish. Just chop all the ingredients finely before you start. Its very easy to make and can be put together in less than 10 minutes. I like to add asafoetida / hing to my eggs. Renowned Indian cookbook author Madhur Jaffrey says that asafoetida is kind of like truffles. It has a truffle like aroma. If you do not like the flavor of asafoetida, you can leave it from the recipe. This recipe is an eggs-cellent way to start the day! ‘Love and eggs are best when they are fresh’. So lets get started with Scrambled eggs Super-dee-Dooper-dee-Booper Special de luxe a-la-Peter T. Hooper.
Chop ginger, green chillies and curry leaves very finely. Set aside. Heat couple of tablespoons of oil in a pan and add in the cumin seeds and fennel seeds. Let it pop. Add in the chopped ginger, green chillies and curry leaves and fry for 10 seconds.
Add in a finely chopped onion and fry in medium flame for a couple of minutes until soft. Add in the asafoetida (optional) , salt, pepper powder and turmeric. Turmeric gives the scrambled eggs a bright yellow color. Saute for a minute more. Add in the eggs all at once.
Add in the spring onions and coriander leaves. Stir to mix and scramble the eggs to the doneness you like. Remove off heat and serve.
- 3 Eggs
- 2 tablespoon oil
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon fennel seeds
- 1/4 inch ginger, finely minced, about half a teaspoon
- 1 sprig curry leaves, finely chopped
- 2 green chillies, chopped
- 1 medium onion, finely chopped
- 1/8 teaspoon asafoetida
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon pepper powder
- 2 stalks spring onion, chopped
- 4 stalks coriander leaves, finely chopped
- Chop ginger, green chillies and curry leaves very finely. Set aside. Heat couple of tablespoons of oil in a pan and add in the cumin seeds and fennel seeds. Let it pop. Add in the chopped ginger, green chillies and curry leaves and fry for 10 seconds.
- Add in a finely chopped onion and fry in medium flame for a couple of minutes until soft. Add in the asafoetida (optional) , salt, pepper powder and turmeric. Turmeric gives the scrambled eggs a bright yellow color. Saute for a minute more. Add in the eggs all at once.
- Add in the spring onions and coriander leaves. Stir to mix and scramble the eggs to the doneness you like. Remove off heat and serve.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Egg Dishes
- Cuisine: South Indian
- 3 Eggs
- 2 tablespoon oil
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon fennel seeds
- 1/4 inch ginger, finely minced, about half a teaspoon
- 1 sprig curry leaves, finely chopped
- 2 green chillies, chopped
- 1 medium onion, finely chopped
- 1/8 teaspoon asafoetida
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon pepper powder
- 2 stalks spring onion, chopped
- 4 stalks coriander leaves, finely chopped
- Chop ginger, green chillies and curry leaves very finely. Set aside. Heat couple of tablespoons of oil in a pan and add in the cumin seeds and fennel seeds. Let it pop. Add in the chopped ginger, green chillies and curry leaves and fry for 10 seconds.
- Add in a finely chopped onion and fry in medium flame for a couple of minutes until soft. Add in the asafoetida (optional) , salt, pepper powder and turmeric. Turmeric gives the scrambled eggs a bright yellow color. Saute for a minute more. Add in the eggs all at once.
- Add in the spring onions and coriander leaves. Stir to mix and scramble the eggs to the doneness you like. Remove off heat and serve.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Egg Dishes
- Cuisine: South Indian
Find it online : https://www.kannammacooks.com/egg-bhurji-indian-scrambled-eggs/
Potato Poriyal Fry, Urulai Poriyal Recipe.
South Indian Tamilnadu style potato poriyal fry recipe with step by step pictures. Nicely roasted and spicy. Perfect potato for rasam, sambar or curd rice.
Potatoes have to be the ultimate comfort food. I have not come across someone who does not like potatoes. This potato poriyal is a south indian comfort food. I can eat Potato Poriyal everyday. My family loves Potato Poriyal. “My idea of heaven is a great big baked potato fry and someone to share it with.” – Oprah . This Potato Poriyal dish is the simplest but bursting with flavor. Potatoes are sauteed and roasted on a low flame for a long period of time so it roasts and caramelizes and transforms into an excellent side dish. I make this fry in a nonstick pan. Here is how I do Potato Poriyal.
Heat oil in a pan until hot. Add in the mustard seeds, urad dal, cumin seeds, dried red chilli and curry leaves. Let the mustard seeds splutter. Add in the finely chopped garlic and onions. Fry till soft and translucent. Add in the washed, peeled and diced potatoes. Add in the salt, sambar powder, asafoetida and turmeric. Stir well to combine.
Add in half a cup of water, cover the pan with a lid and simmer for 10 minutes on low flame. After 10 minutes, remove the cover and saute the potatoes for 15-20 minutes until nicely brown and roasted. Keep tossing every couple of minutes. Let the flame be low at all times. After 20 minutes, the potatoes should be nicely roasted and brown. Remove off heat and serve Potato Poriyal with rice.
- 6 medium size Potatoes
- 3 tablespoon Oil
- 1/4 teaspoon mustard seeds
- 1/2 teaspoon Urad dal
- 1/2 teaspoon Cumin seeds
- 2 Dried red chilli
- 2 sprigs Curry leaves
- 5 cloves Garlic, minced
- 2 medium sized Onions, chopped
- 1 teaspoon Salt
- 2 teaspoon Sambar powder
- 1 teaspoon Turmeric
- 1/4 teaspoon Asafoetida
- Heat oil in a pan until hot. Add in the mustard seeds, urad dal, cumin seeds, dried red chilli and curry leaves. Let the mustard seeds splutter. Add in the finely chopped garlic and onions. Fry till soft and translucent. Add in the washed, peeled and diced potatoes. Add in the salt, sambar powder, asafoetida and turmeric. Stir well to combine.
- Add in half a cup of water, cover the pan with a lid and simmer for 10 minutes on low flame. After 10 minutes, remove the cover and saute the potatoes for 15-20 minutes until nicely brown and roasted. Keep tossing every couple of minutes. Let the flame be low at all times. After 20 minutes, the potatoes should be nicely roasted and brown. Remove off heat and serve with rice.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Side Dish
- Cuisine: South Indian
