Here is a very simple egg fry recipe that can be put together in minutes and makes for a perfect side dish for lunch or dinner. Who doesn’t like masala coated fried eggs right! Here is how to do masala coated egg fry recipe. South Indian Tamilnadu style boiled egg fry recipe.
Here is a video of Tamil Style Spicy Boiled Egg Fry – Egg Fry Dry Recipe
We will need 6 hard boiled eggs for this recipe. Here is how to do perfect boiled eggs every single time.
We will make a masala for coating the eggs. Take a small mixie jar and add in the following ingredients. Dry Red Chillies, fried gram (pottu kadalai) , Ginger, Garlic, Black Pepper, and Salt. Add 2 – 3 tablespoon of water and grind to a smooth paste.
Halve the boiled eggs into two and apply the masala liberally on yolk side of the halved eggs. Let it marinate for 5 minutes.
Heat oil on a skillet on medium flame and place the eggs yolk side down and roast for couple of minutes. Turn the eggs and roast the white side for a minute. Remove from heat. Serve hot.
Serve hot with a garnish of chopped coriander leaves and sliced onions.
- 4 dry red chillies
- 2 tablespoon fried gram (pottu kadalai)
- 1/2 inch piece ginger
- 4 cloves garlic
- 10 black pepper corn
- 1/2 teaspoon salt
- 2 tablespoon water
- 2 tablespoon oil to roast the eggs
- 6 Boiled Eggs
- Sliced onions and coriander leaves for garnish
- We will make a masala for coating the eggs. Take a small mixie jar and add in the following ingredients.
- Dry Red Chillies, fried gram (pottu kadalai) , Ginger, Garlic, Black Pepper, and Salt. Add 2 tablespoon of water and grind to a smooth paste.
- Halve the eggs into two and apply the masala liberally on the yolk side of the halved eggs. Let it marinate for 5 minutes.
- Heat oil on a skillet and place the eggs yolk side down and roast for couple of minutes. Turn the eggs and roast the white side for a minute. Remove from heat.
- Serve hot with a garnish of chopped coriander leaves.
Notes
If the marinade is watery, add a teaspoon of rice flour to make it thick. The marinade can be stored in the refrigerator for upto 3 days.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Appetizer
- Cuisine: Tamilnadu
- 4 dry red chillies
- 2 tablespoon fried gram (pottu kadalai)
- 1/2 inch piece ginger
- 4 cloves garlic
- 10 black pepper corn
- 1/2 teaspoon salt
- 2 tablespoon water
- 2 tablespoon oil to roast the eggs
- 6 Boiled Eggs
- Sliced onions and coriander leaves for garnish
- We will make a masala for coating the eggs. Take a small mixie jar and add in the following ingredients.
- Dry Red Chillies, fried gram (pottu kadalai) , Ginger, Garlic, Black Pepper, and Salt. Add 2 tablespoon of water and grind to a smooth paste.
- Halve the eggs into two and apply the masala liberally on the yolk side of the halved eggs. Let it marinate for 5 minutes.
- Heat oil on a skillet and place the eggs yolk side down and roast for couple of minutes. Turn the eggs and roast the white side for a minute. Remove from heat.
- Serve hot with a garnish of chopped coriander leaves.
Notes
If the marinade is watery, add a teaspoon of rice flour to make it thick. The marinade can be stored in the refrigerator for upto 3 days.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Appetizer
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/boiled-egg-fry-egg-fry-dry-recipe/
I love black urad dal. I have already posted a recipe for Dal Bukhara which uses black urad dal as its main ingredient. Maa Ki Dal is a Punjabi everyday dal made with black urad. There is no addition of butter or cream in this recipe. Traditionally, the creaminess of the dal comes in slow cooking the lentil for hours. I have tried recreating the creaminess by pressure cooking the dal for 30 minutes on a low flame. The dal should be fall apart tender and creamy at the end and that’s what makes this dal so delicious. This is a Zero Oil recipe. This is an OPOS – One Pot One Shot inspired recipe.
Soak half a cup of black urad for 5-6 hours or preferably over nite.
We will be using a 3 liter pressure cooker for this recipe. If using a bigger cooker try adding half a cup of more water to avoid burning the ingredients during cooking. Layer chopped onions in the cooker. Run the tomatoes and the ginger in a mixie / blender and add it to the pressure cooker.
Add in the soaked and drained urad dal. Add in one and a half cups of water. Add in the salt, turmeric powder, red chilli powder and asafoetida.
Cover the lid and place the weight on the cooker and cook for 30 minutes on a low flame. LOW FLAME!
After 30 minutes are over, remove from heat and wait for the pressure from the cooker to release naturally. Open the cooker and add in the coriander leaves and mix well.
Serve hot with chapati.
- Measurements Used – 1 cup = 250 ml, 1 teaspoon = 5 ml
- 1/2 cup Urad Dal
- 2 Onions, chopped
- 3 ripe tomatoes
- 1 inch piece of ginger
- 1 1/2 cups water
- 1 1/4 teaspoon salt
- 1/2 teaspoon turmeric
- 1 teaspoon red chilli powder
- 1/4 teaspoon asafoetida (hing)
- 4 sprigs coriander leaves, chopped fine
- Soak half a cup of black urad for 5-6 hours or preferably over nite.
- We will be using a 3 liter pressure cooker for this recipe. If using a bigger cooker try adding half a cup of more water at the end to avoid burning the ingredients during cooking.
- Layer chopped onions in the cooker.
- Run the tomatoes and the ginger in a mixie / blender and add it to the pressure cooker.
- Add in the soaked and drained urad dal.
- Add in one and a half cups of water. Add in the salt, turmeric, red chilli powder and asafoetida.
- Cover the lid and place the weight on the cooker and cook for 30 minutes on a low flame.
- After 30 minutes are over, remove from heat and wait for the pressure from the cooker to release naturally.
- Open the cooker and add in the coriander leaves and mix well.
- Serve hot with chapati.
Notes
If using a 3 liter pressure cooker, add 1 1/2 cups of water If using a bigger cooker, add half a cup of water more to avoid burning at the bottom.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Side Dish
- Cuisine: Punjabi
