South Indian scrambled eggs


Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

This is a supremely scrumptious dish and can be served in smaller quantities on small crackers with drinks, or as an appetizer spread on hot buttered toast and served with a garnish of salad. A south Indian dish, it is known locally as Mutta Ulathiyathu.


  • 30 ml/2 tbsp sunflower oil or light olive oil
  • 1 large onion, finely chopped
  • 2 fresh red chillies, chopped (deseeded if preferred)
  • 2.5 ml/½ tsp ground turmeric
  • 6–8 curry leaves
  • 50 g/2 oz desiccated (dry unsweetened shredded) coconut
  • 4 large (US extra large) eggs, beaten
  • salt, to taste
  • small crackers or hot buttered toast, to serve


  1. Heat the oil in a medium pan over a moderate heat and fry the onion and chillies for 8–10 minutes, until soft and pale brown.

  2. Add the turmeric, curry leaves and coconut to the pan and stir to combine.

  3. Cook for 1 minute, then pour in 120 ml/4fl oz/½ cup water. Cook over a low heat for about 10 minutes, until the coconut has absorbed most of the water.

  4. Add the beaten eggs and salt, then cook for 2–4 minutes, stirring constantly until the required consistency is achieved. Remove from the heat and serve on crackers or hot buttered toast.

Per portion Energy 285kcal/1180kJ; Protein 11g; Carbohydrate 11g, of which sugars 8g; Fat 23g, of which saturates 10g; Cholesterol 251mg; Calcium 77mg; Fibre 4.4g; Sodium 297mg.