South Indian scrambled eggs

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

Preparation info

Serves
4

Difficulty
Easy

Appears in

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.

Ingredients

30 ml/2 tbsp sunflower oil or light olive oil
1 large onion, finely chopped

Asia
India
Starter
Vegetarian

Method

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