Poricha Muttai Masala, also known as Scrambled Egg Masala, is a flavorful and satisfying dish that combines the simplicity of scrambled eggs with the aromatic spices of Indian cuisine. It’s a versatile dish that can be enjoyed as a quick breakfast, a light lunch, or a side dish with roti or rice.
This recipe offers a delicious twist on the classic scrambled eggs, incorporating a medley of spices like turmeric, chili powder, and garam masala to create a vibrant and aromatic dish. 1 The eggs are scrambled with onions, tomatoes, and green chilies, resulting in a flavorful and satisfying meal.
INGREDIENTS
For the Egg Scramble:
- 4 large eggs
- 4 pinches of salt
- 2 tablespoons oil
For the Masala:
- 1 cup finely chopped onion
- 1/2 cup chopped tomato
- 6 cloves garlic, crushed
- 2-inch piece of ginger, crushed
- 1/2 teaspoon turmeric powder
- 1 tablespoon Kuzhambu Milagai Thool (All Purpose Curry Powder) See notes for substitute
- 1/4 teaspoon red chili powder
- 1/2 teaspoon coarse ground black pepper powder
- 3/4 teaspoon salt (or to taste)
- 1 teaspoon cumin seeds
- 5 curry leaves
- 2 tablespoons fresh coriander leaves
- 3 tablespoons oil
INSTRUCTIONS
- Lightly beat the eggs with salt. Heat 2 tablespoons of oil in a frying pan and cook the egg mixture over medium heat, stirring occasionally. Scramble the eggs until they are soft, then remove from the pan and set aside.
- In the same pan, heat the remaining oil. Add the cumin seeds and curry leaves and allow them to splutter.
- Sauté the chopped onion, crushed garlic, and ginger until the onions turn golden and crisp.
- Add the chopped tomatoes and cook until they soften.
- Stir in the turmeric powder, Kuzhambu Milagai Thool, red chili powder, black pepper powder, and salt. Cook the spices with the onion mixture until they are well blended and the masala starts to brown and dry slightly.
- Add the scrambled eggs to the pan and mix them well with the masala. Use the sharp end of the spatula to mince the eggs into the masala as you cook.
- Once combined, garnish with fresh coriander leaves and remove from heat.
- Serve as a side dish with sambar, rasam, or curd rice.
Notes: Kuzhambu Milagai Thool is a South Indian all-purpose curry powder made from a mix of red chilies, coriander, black pepper, cumin, and red gram. It adds thickness and flavor to gravies and curries. If you can’t find or make this powder, substitute with 1 tsp spicy red chili powder, 2 tsp coriander powder, 1/2 tsp black pepper powder, and 1/2 tsp cumin powder.
