Egg Pepper Masala | Muttai Milagu Masala

Last week I made this Egg Pepper Masala as I felt bit lazy to prepare something with chicken or fish. I normally prepare this egg masala with less or not spiciness keeping kids in mind. But this time, made this fiery, Egg Pepper Masala which is really hot and spicy. Even I could not tolerate the spiciness 😜😜. But this can also be made less spicy version by adjusting the spices and chillies.

If you are egg lover, you can try the below egg recipes too

French Toast
Muttai Kurma / Egg Kurma
Egg Biryani
Egg Podimas / Scrambled egg
Egg and Capsicum Gravy
Egg Balchao

Egg Pepper Masala

Preparation time: 15 min | Cook Time: 15 min | Serves: 4

Recipe Category: Sidedish | Recipe Cuisine: South Indian

Ingredients 

Eggs - 5

Onion - 2 chopped lengthwise finely

Tomato - 2 medium sized, chopped finely

Oil - 2tbsp

Cumin seeds - 1/5tsp

Curry leaves - 2 springs 

Ginger garlic paste - 2 tsp

Green chillies - 2 slit lengthwise 

Turmeric powder - 1/5tsp

Chilli powder - 1tsp

Coriander powder - 1tsp

Cumin powder -1/4 tsp

Black Pepper powder - 1.5tsp (freshly ground) 

Water - to sprinkle (optional)

Salt - as per taste

Coriander leaves for garnishing

Method

1. Hard boil the eggs and remove the outer shell. Cut the eggs into half as shown below. ( I removed the shells, before the egg is fully cooked. Check the Link To know, how long a egg will take to cook and cook accordingly ). 

2. In a wok or kadai, add oil and when hot add the cumin seeds and the curry leaves. Fry for 30 sec. Now addin the green chilli, onion and salt and sauté it. 

3. When onion becomes translucent, add the ginger garlic paste and sauté, till the raw smell goes off. Now add the tomatoes. 

4. Sauté the tomatoes well. Add the mentioned powders ( chilli, turmeric, coriander, cumin ) and mix it. Add the pepper powder.

5. Sprinkle little water if you need or if the gravy becomes thick. Add the eggs now.

6. To make the eggs well coated with the prepared masala, I normally break the eggs (chop them) and mix well with the masala. If you don't like chopping the eggs, them just mix them gently and leave it.

7. Garnish with coriander leaves and serve with rice or roti. 

Notes:

1. This dish would be really spicy and as I said before, you can reduce the spice level by adjusting the green chilli, chilli powder and pepper powder. 

2. Do not over cook the eggs, as they turn to be rubbery. 

3. Always try to Use freshly ground black Pepper. 

Vegetable Egg Burji | Vegetable Scrambled Egg | Egg Recipes | Sunday Special Recipes

Vegetable Egg Bhurji - I normally prepare the egg podimass which can be prepared in a jiffy. This Vegetable Egg Bhurji I tasted last week at my office canteen and I liked the taste. So I tried this on Sunday lunch when my hubby friend came home. 

Some other tempting Egg Recipes below

Egg Balchao

Spicy Egg Masala

Egg Thokku

Poached Egg Kuzhambu 

French toast 

Scrambled Egg Curry

Vegetable Egg Burji

Preparation time: 10 min | Cook Time: 10 min | Serves: 4

Recipe Category: Side dish | Recipe Cuisine: South Indian

Ingredients 

Eggs - 4

Onion - 1 medium (chopped finely)
Tomato - 1 medium

Green chilli - 1 chopped very finely
Vegetables - 1/2 cup (Carrot, capsicum, you can also use corn, beans, etc)
Cumin seeds - 1/4 tsp
Oil - 2 tbsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/5 tsp
Salt - as per taste
Curry leaves - few
Coriander leaves for garnishing

Method
1. In a vessel or kadai, add oil and when hot, add the cumin seeds and when splutters, add the curry leaves. Add the green chilli, chopped onion and fry till translucent.

2. Add the ginger garlic paste. Saute till the raw smell goes off. Add the veggies and saute them. (Add carrot first and saute for 3 to 4 min. Then add the Capsicum).

3. Add the tomato and again saute it. Add the chilli powder, coriander powder, salt and turmeric. Sprinkle little water for the veggies to cook. (Do not add more water. The veggies should be crunchy).

4. Add the eggs one by one now and keep on stirring.

5. When the eggs becomes crumble, garnish with coriander leaves. Switch off the stove.

6. Serve the vegetable egg burji with rice or roti.

Spicy, yummy and tasty Vegetable Egg Burji is ready

Tags:Vegetable Egg Burji, Egg Burji, Egg Recipes, How to make Vegetable Egg Burji, Vegetable scrambled Egg

Scrambled Egg Curry | Muttai Podimas Curry | Egg Recipes

This Scrambled Egg Curry is my hubby favorite curry. This can be used as a side dish or used as a stuffing for the roti's or chappathi or even breads. But I like to have it as a side dish for any non veg main dish. This can be made as a gravy or a dry version. I have done as a semi-gravy one. 

You can check my other egg recipes below. 

Muttai Kuruma
Egg Biryani
Egg Podimas

Egg Balchao

Spicy Egg Masala
Egg thokku

Scrambled Egg Curry

Preparation time: 10 min | Cook Time: 10 min | Serves: 4

Recipe Category: Side dish | Recipe Cuisine: South Indian

Ingredients
For scrambled egg

Eggs - 5
Pepper powder - 1/4 tsp
Salt - 1/5 tsp
Oil - 1 tsp

Spices
Fennel seeds - 1/5 tsp
Cinnamon stick - 1 inch crushed
Star anise - 2
Cloves - 3 to 4
Bay leaf - 1 (optional)

For Gravy
Onion - 2 medium sized (chopped finely)
Tomato - 2 medium sized (chopped finely)
Ginger garlic paste - 1 tsp
Oil - 2 tbsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Pepper powder - 1/2 tsp
Turmeric powder - 2 pinch
Salt - as per taste
Coriander leaves for garnishing

Method 

1. In a pan or kadai, add the oil and when hot, add the eggs one by add and keep on stirring. 

2. Add the pepper and salt and keep stirring, until it gets scrambled as shown below.

3. Remove the scrambled egg from the kadai and deep aside. In the same kadai, add oil and add the spices mentioned in List II, when the oil is hot.

4. Add the onions and fry them, till translucent. Add the Ginger garlic paste. Sauté till the raw smell goes off.

5. Add the tomatoes. When tomatoes are half cooked, add the chilli powder, coriander powder, turmeric powder and salt.

6. Mix them well. If the gravy is but thick, adjust by adding little water. Now add the scrambled egg.

7. Let the eggs gets costed well with the masala. Add pepper powder and coriander leaves.

8. Serve the yummy scrambled egg curry as side dish. 

Yummy scrambled egg curry is ready... 

Tags:Scrambled Egg Curry Recipe, Scrambled Egg Curry, Egg Curry Recipe, muttai podimas Curry Recipe, Egg Recipe, Side dish for naan, Side dish for roti, Side dish for chappathi,

Muttai Kuzhambu | Egg Poached Curry | How to make Muttai Kuruma | Easy Indian Egg Recipes | Sunday Special Recipes

Many people do this Muttai Kuzhambu in various ways. But rather than adding hard boiled eggs to the Kuzhambu I like to break the egg and add it. I feel I love the taste more when info like this... You can see my egg kurma post, for adding hard boiled eggs. Let's see how we can do the egg poached curry. 

Below are some Egg Recipes for you to view...

Egg Kurma
Egg thokku
Spicy Egg Masala

Egg Balchoa 
Egg Biryani

Egg Podimas

French Toast
Egg and Capsicum Gravy

Muttai Kuzhambu Recipe

Preparation time: 15 min | Cook Time: 20 min | Serves: 4

Recipe Category: Main | Recipe Cuisine: South Indian

Ingredients

I - Spices
Fennel seeds - 1/4 tsp
Cinnamon stick - 1
Cloves - 6 to 7
Star anise - 1
Bay leaf - 1

II - To grind
Grated coconut - 1/4 cup
Green chilli - 1
Fennel - 1/4 tsp
Poppy seeds - 1/4 tsp


For Gravy
Eggs - 4
Oil - 2 tbsp
Onion - 2 chopped nicely
Green chillies - 2 chopped nicely
Tomato - 2 chopped nicely
Ginger garlic paste - 1 tsp
Turmeric masala - 1/2 tsp (optional)
Salt - as per taste
Water - as needed
Coriander leaves - for garnishing

Method

1. In a kadai, add oil and when hot, Add the ingredients I and fry for a min. Add the opinions and fry till translucent.

2. Add the green chillies and the ginger garlic paste. Fry it till the rawa smell of ginger goes. Addin the tomato and sauté it.

3. Mean while take the ingredients in II to grind and grind to a coarse paste. 

4. To this add half of the sautéed onion tomato mixture. Again grind to a coarse paste and keep ready.

5. To the remaining half of the onion tomato mixture in kadai, add the salt, turmeric and coriander powder. Fry for a min. Now add the ground paste and sauté them for a while.

6. Add required water and allow to boil. Add the kurma powder and bring to boil again.

7. When the Kuzhambu starts boiling ( you can see the bubbles in top), slightly reduce the flame and break one egg and add the to the Kuzhambu. Again change the flame the high.

8. Repeat the process for all the eggs and let the Kuzhambu just cook for another 3 min in medium flame after adding all the eggs. Do not allow to boil for more time as the egg tends to break in to pieces.

9. Garnish with coriander leaves and serve.

Yummy and tasty Udaitha Muttai Kuzhambu is ready.

Notes:

1. Never drop the eggs, while the flame is in high, as the bubbles may splash at your hand. Always change to low flame and add the egg and immediately change to high flame.

2. As I said earlier after adding all the eggs do not cook for long time, as eggs break to small pieces. 

3. If you don't like adding eggs directly, you can boil the eggs, make a slit and add the eggs to the Kuzhambu. 

Tags: Kuzhambu Recipes, Muttai Kuzhambu, Muttai Kuzhambu without tamarind, Muttai kuruma Kuzhambu, Udaitha Muttai Kuzhambu Recipes, Udacha Muttai Kuzhambu, Muttai udacha Kuzhambu, Muttai Kulambu Recipes, Egg Poached curry, Kuzhambu Recipes, Muttai Kuzhambu step by step, How to make Muttai Kuzhambu, How to make Muttai Kulambu, How to make South Indian Muttai Kulambu, South Indian Muttai Kulambu