The Sensitive Kitchen

Sunday, April 05, 2009

South Indian Scrambled Eggs

Serve with dosai, a dry potato-cauliflower curry, and glasses of mango lassi for a unique twist on brunch.

6 eggs
1/4 tsp turmeric
1/4 tsp cayenne
1/2 tsp salt
2 Tbsp coconut oil, vegetable oil or ghee
1/2 tsp black mustard seed
1/4 tsp cumin seed
1 dried red chile
8 fresh curry leaves, slivered
1 c onion, chopped
1/4 c unsweetened shredded coconut

Beat eggs with turmeric, cayenne and salt. Set aside.

Heat oil or ghee in your designated scrambled-egg pan over medium to medium-high heat. When hot, add mustard and cumin; immediately cover. When popping subsides, add chile and curry leaves. Allow to crackle for a few seconds, then add onion and stir well. Cook, stirring, until onion softens. Pour eggs over onion mixture, stirring with a spatula and cooking as for regular scrambled eggs.

When egg begins to firm, sprinkle coconut over top and continue to cook as before. Leave chunks largish. Serves 4.

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