Egg Bhurji Recipe | How to make Egg Bhurji | Anda Bhurji Recipe | Masala Scrambled Eggs | Scrambled Egg Masala | Egg Podimas Recipe | Poricha Muttai Masala
Simple and easy spicy scrambled egg masala that can be in under 30 minutes, a perfect side for dal rice or chapati!
Egg Bhurji | Anda Bhurji | How to make Egg Bhurji
Simple and easy scrambled egg masala that can be prepared under 30 minutes. Perfect side for dal rice or chapati!
Servings: 4
Ingredients
Ingredients – for egg scramble
- 4 large Eggs
- 4 pinch Salt
- 2 tablespoon Oil
Ingredients – for masala
- 1 cup Onion finely chopped
- 1/2 cup Tomato chopped
- 6 cloves Garlic crushed
- 2 inch Ginger crushed
- 1/2 teaspoon Turmeric powder
- 1 tablespoon Kuzhambu Milagai Thool / All Purpose Curry Powder * read notes
- 1/4 teaspoon Red Chilli powder
- 1/2 teaspoon Black Pepper Powder coarse ground
- 0.75 teaspoon Salt or to taste
- 1 teaspoon Cumin seeds
- 5 each Curry leaves
- 2 tablespoon Coriander leaves
- 3 tablespoon Oil
- 1/2 tsp Garam Masala Powder optional, for added flavor
Instructions
- Lightly beat eggs with salt. Heat up oil in a fry pan and fry the egg mixture over medium flame.
- Slightly scramble and cook until soft. When done remove and keep this aside.
- Now heat oil in a pan and temper with cumin and curry leaves.
- Saute onions along with crushed ginger and garlic until the it turns golden crisp.
- Add in tomatoes and cook until soft.
- To this mixture add in turmeric powder, kuzhambu milagai thool, black pepper powder and salt. Add garam masala powder at this stage, if desired!
- Fry along with the onion mixture until the masala powders cook well. Keep frying until it browns and turns dry a bit.
- Now add in the cooked eggs and fry well to combine.
- Using a sharp end of the spatula and mince the eggs in that masala.
- When done, garnish with coriander leaves and switch off!
- Serve it as a side for Sambar, Rasam or Curd rice.
Notes
Kuzhambu Milagai Thool – is nothing but an All purpose curry powder made with combination of red chillies, coriander, black pepper, cumin & red gram. It adds thickness to the gravy / masala and mostly used for all south indian curries, stir fries and gravies. If can’t make or find one then substitute with ( 1 tsp spicy red chili powder + 2 tsp coriander powder + 1/2 tsp black pepper powder + 1/2 tsp cumin powder)
Garam Masala Powder - optional
Kuzhambu Milagai Thool – Kuzhambu Podi – South Indian Kuzhambu Milagai Podi
Egg Pepper Fry Recipe – Muttai Milagu varuval – Egg Pepper Masala Fry
Boiled Egg Fry – Garlic Egg Fry – Spicy Boiled Egg Fry
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Lightly beat eggs with salt. Heat up oil in a fry pan and fry the egg mixture over medium flame.
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Slightly scramble and cook until soft. When done remove and keep this aside.
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Now heat oil in a pan and temper with cumin and curry leaves. Saute onions along with crushed ginger and garlic until the it turns golden crisp. Add in tomatoes and cook until soft. To this mixture add in turmeric powder, kuzhambu milagai thool, black pepper powder and salt. Fry along with the onion mixture until the masala powders cook well. Keep frying until it browns and turns dry a bit.
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Now add in the cooked eggs and fry well to combine. Using a sharp end of the spatula and mince the eggs in that masala.
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When done, garnish with coriander leaves and switch off! Serve it as a side for Sambar, Rasam or Curd rice.
Notes
All purpose Curry Powder / Kuzhambu Milagai Thool – is nothing but an All purpose curry powder made with combination of red chilies, coriander, black pepper, cumin & red gram. It adds thickness to the gravy / masala and mostly used for all south Indian curries, stir fries and gravies. If can’t make or find one then substitute with ( 1 tsp spicy red chili powder + 2 tsp coriander powder + 1/2 tsp black pepper powder + 1/2 tsp cumin powder)
