Egg Poriyal: Authentic and Traditional South Indian recipes

Egg Poriyal

Egg Poriyal is another simple dish to make for a side dish. This is South Indian version of Scrambled Egg.

Poriyal is usually made with Veggies. This Egg Poriyal is non-veg version.

Let us see some South Indian Omelette making recipe.

Most important part that makes it South Indian is the spices we use. Particularly the tempering of mustard seeds before frying the onions.

You can add chilli, tomato and whatever veggies you feel like to make Scrambled Eggs - South Indian style.

Here we will see a simple version where we will add just onion to the Scrambled eggs.

Ingredients

to fry

Oil - as per taste
egg - 4 eggs
Onion chopped - half onion
Mustard seeds - 1/2 tsp
Pepper powder - 2 pinch
Salt - a pinch

Preparation

Cut Onions (and any other veggies if you want to use).

Now let us do the simple tempering.
Heat oil in a pan, add mustard seeds when it splatters add the onions (and any other veggies). To make this dish, we have used traditional pan called dosai kallu, which is mainly used to make Dosai.

Fry Onions until the raw smell goes off (appx 5-10 min)

Add Salt and Pepper and continuing frying.

Add more pepper and continue frying for about 2 min.

Break 4 eggs and put on top of the pan. (Optionally, you can break the eggs and beat them and keep it aside in Step 1 and use that mixture in this step. The taste will be entirely different)

Start scrambling the eggs.

Continue scrambling and make the eggs into pieces. Keep scrambling motion for about 5 min with an internal of 30 seconds.

Continue scrambling until you get like the below form.

Serve Egg Poriyal in a plate.
Photo of South Indian style Scrambled Eggs:

Close up of Egg Poriyal

Check out photos of all Egg dishes.

Popular main dish to go with Egg Poriyal includes:

Vegetarian main dish:
Sambar, Kulambu, Kuruma

Non-Vegetarian main dish:
mutton kuruma, chicken kuruma, fish kulambu

Egg Poriyal goes well with almost all main dishes.
Or you can just make one as a healthy snack anytime of the day.

Other dishes with Egg as main ingredient:
Egg Omelette, Egg kuruma, Egg Varuval

Other names/spelling variations of Egg Poriyal:
Mutai Poriyal, muttai podimas

About

We are passionate about food. In this website we will talk about South Indian food, particularly Tamil food. We have organized the recipes based on veg and non-veg category or You can browse the photos to check out a recipe. Since we are global Indians, we are including few fusion recipes, experimenting different style of food. On each recipe page, you can click on ingredients/spices to learn more about them.

All the pages in this website are indexed here.

The theme for our website title is based on Moringa oleifera, the Miracle tree that can be found in almost all home in the country side of Tamil Nadu.

We are currently making changes to our site. If you are not getting what you are looking for, please mail us with your request or feedback. Thank you.

Site managed by Hokusei Japan
Contact us: hello@hokuseijapan.com

Recipes from Harushi

Home | Non-Vegetarian | Fusion | Egg | Egg Poriyal (Scrambled Eggs)

Egg Poriyal

Cut Onions (and any other veggies if you want to use).

Now let us do the simple tempering.
Heat oil in a pan, add mustard seeds when it splatters add the onions (and any other veggies). To make this dish, we have used traditional pan called dosai kallu, which is mainly used to make Dosai.

Fry Onions until the raw smell goes off (appx 5-10 min)

Add Salt and Pepper and continuing frying.

Add more pepper and continue frying for about 2 min.

Break 4 eggs and put on top of the pan. (Optionally, you can break the eggs and beat them and keep it aside in Step 1 and use that mixture in this step. The taste will be entirely different)

Start scrambling the eggs.

Continue scrambling and make the eggs into pieces. Keep scrambling motion for about 5 min with an internal of 30 seconds.

Continue scrambling until you get like the below form.

Serve Egg Poriyal in a plate.
Photo of South Indian style Scrambled Eggs:

Close up of Egg Poriyal

Recipes from Harushi

Home | Non-Vegetarian | Fusion | Egg | Egg Poriyal (Scrambled Eggs)

(adsbygoogle = window.adsbygoogle || []).push({});

Egg Poriyal

Cut Onions (and any other veggies if you want to use). (adsbygoogle = window.adsbygoogle || []).push({});

Now let us do the simple tempering. Heat oil in a pan, add mustard seeds when it splatters add the onions (and any other veggies). To make this dish, we have used traditional pan called dosai kallu, which is mainly used to make Dosai. Fry Onions until the raw smell goes off (appx 5-10 min)

Add Salt and Pepper and continuing frying. (adsbygoogle = window.adsbygoogle || []).push({});

Add more pepper and continue frying for about 2 min.

Break 4 eggs and put on top of the pan. (Optionally, you can break the eggs and beat them and keep it aside in Step 1 and use that mixture in this step. The taste will be entirely different) (adsbygoogle = window.adsbygoogle || []).push({});

Serve Egg Poriyal in a plate. Photo of South Indian style Scrambled Eggs: Close up of Egg Poriyal (adsbygoogle = window.adsbygoogle || []).push({});

(adsbygoogle = window.adsbygoogle || []).push({});

Cut Onions (and any other veggies if you want to use).

Now let us do the simple tempering.
Heat oil in a pan, add mustard seeds when it splatters add the onions (and any other veggies). To make this dish, we have used traditional pan called dosai kallu, which is mainly used to make Dosai.

Fry Onions until the raw smell goes off (appx 5-10 min)

Add Salt and Pepper and continuing frying.

Break 4 eggs and put on top of the pan. (Optionally, you can break the eggs and beat them and keep it aside in Step 1 and use that mixture in this step. The taste will be entirely different)

Serve Egg Poriyal in a plate.
Photo of South Indian style Scrambled Eggs:

Close up of Egg Poriyal