Category Archives: Egg

Egg Masala

Egg Masala


Must say - Egg Masala is a treat!


Boiled eggs – 4 nos.

Chopped onion – 1 no.

Chopped tomatoes – 2 nos.

Ginger garlic paste (inji poondu vizhudhu) – 1 tablespoon

Slitted green chillies – 2 nos.

Turmeric powder – 1/2 teaspoon

Chilli powder – 2 teaspoons

Coriander powder – 2.5 teaspoons

Curry leaves (karuvepillai) – 2 sprigs

Coriander leaves – 3 sprigs

Pepper powder – 1/2 teaspoon (optional)

Curd – 1/2 cup (optional)

Salt – as desired

To Season

Oil – 2 tablespoons

Cinnamon (lavangam) – 2 nos.

Cardamom (elakka) – 1 no.

Bay leaf (brinji ilai) – 1 no.

Cumin seeds (seeragam) – 1 teaspoon


1. Heat oil in a pan and add cinnamon, cardamom, bay leaf and cumin seeds. When the cumin seeds sizzle, add the chopped onions.

When onions are fried 3/4th, add the ginger garlic paste, green chillies, and curry leaves. Saute till the raw smell of the ginger garlic paste goes away. Add salt.

Egg MasalaEgg Masala

2. Now, add the tomatoes and saute for 3-4 minutes.

When tomatoes are almost cooked, add the turmeric powder, chilli powder, coriander powder and pepper powder (optional).  Saute well until the raw smell of the masala powders go away.

Egg MasalaEgg Masala
3. Now, add little water say 1/2 cup to 1 cup and stir well.

Then, add the boiled eggs to the masala and keep boiling. Take care not to stir hard and break the eggs.

Egg MasalaEgg Masala

4. You are almost done. At this point, you can add curd (optional) and saute for 2 minutes in low-medium flame.  Sprinkle coriander leaves to the masala. Boil for 2 more minutes and the Egg Masala is ready!

Egg MasalaEgg Masala

 Serve. Rotis,Parathas & Puris, RICE VARIETIES

Egg Kothu Parotta (Muttai Parotta)

South Indian Kothu Parotta

Egg Kothu Parotta

A lip-smacking food!
My family likes Kothu Parotta so much…Though it involves a lot of pounding, I still feel it is worth the effort.  A perfect non-stick pan would even make this preparation easier.We do not have good Indian restaurants nearby. So, I have to look for a recipe that matches the exact taste of our Indian TamilNadu style Kothu Parotta. My search did not go vain…Thanks a lot to Em Samayal Pakkam for posting a recipe that gives the perfect taste of Kothu Parotta.This recipe is definitely a BLOCKBUSTER hit in my kitchen.
When I have parathas and eggs at home, I make Egg Kothu Parotta. Certainly, a lip-smacking food!


Cooked parotta – 4 nos.

Chopped onion – 1 no.

Tomato – 1 no.

Eggs – 3 nos.

Ginger garlic paste- 1 teaspoon

Salna – 1 cup

Green chillies – 1 to 2 nos.

Turmeric powder – 1/4 teaspoon

Curry leaves – 1 sprig

Pattai – 1 no.

Cloves (Crambu/Lavangam) – 2 nos.

Salt – as desired

Pepper powder – as desired

Coriander leaves – for garnishing


1. Heat oil in a pan. Add pattai and cloves. Now add onions and ginger garlic paste and saute till the raw smell goes off.

2. Add green chillies, turmeric, and curry leaves. Add tomatoes and fry for some time.

3. Cut parotta into pieces. Then add parotta pieces and fry for few minutes. Now add eggs, salt, and pepper.

4. When the eggs are almost done, add salna. Now break the entire parotta into small pieces using a ladle. Garnish with coriander leaves.

Egg Kothu Parotta is ready to serve!!!

Serve: Chicken Salna

Potato and Egg Poriyal | Potato and Egg Stir-Fry | Potato Egg Fry

Potato and Egg Poriyal

I love any dishes that have potatoes in it and will always have potatoes at home. My daughter Sanvi also loves potatoes. Right now, potato is the only vegetable that she eats….hmmm…you got it! She is a fussy eater so how can I make her eat?

I usually give her potato fry, poori potato masala, and potato podimass. Then I wanted to try something different for her and that is when I tried this Potato and Egg Poriyal recipe. Sanvi loved it and so am I. It is very simple and tastes similar to the potato masala we usually make at home. Try it out and let me know how you liked it.

Preparation Time: 10 mins
Cook time: 15 mins
Serves: 2
Recipe Cuisine: Indian
Recipe Category: Side Dish


Eggs – 3 nos.
Boiled Potatoes – 2 nos. (Cut into cubes)
Chopped Onion – 2 nos.
Chopped Green Chillies – 2 to 3 nos.
Ginger Garlic Paste (inji poondu vizhudhu) – 1 teaspoon
Turmeric Powder (manjal thool) – 1/2 teaspoon
Chilli Powder (milaga thool) – 2 teaspoons
Corainder Leaves (kothamalli) – 2 sprigs

To Season
Mustard Seeds (kadugu) – 1/2 teaspoon
Urad Dal (ulutham paruppu) – 1/2 teaspoon
Salt – as desired
Oil – 3 tablespoons (add more, if required)

Note. The ingredients shown will vary with the original quantity


1. Heat 1 teaspoon of oil in a pan. Add mustard seeds and let it splutter. Then add Urad Dal (ulutham paruppu) and let it turn light brown. Now, add chopped onions and fry until it turns transparent.

2. Add ginger garlic paste and fry till its raw smell leaves. Then add potatoes and stir well without mashing the potatoes.

3. Add turmeric powder, chilli powder and salt. Stir well and then add 1 tablespoon of water. Stir well again.

4. Break the eggs and add them one by one. Stir once and add little oil.

5. Add some more oil if required while frying the potatoes and eggs. At one point, the potatoes and eggs will blend well.

6. Add coriander leaves and stir well for one final time.

Now, Potato and Egg Fry is ready! Serve hot.

Serve. With Sambar, Rasam, Kootu and Curd Rice.

You can have Potato Egg Poriyal along with the following recipes:

Chappathi, Spiced Puris, Cucumber Kootu, Vazhaipoo Kootu (Banana Blossom Curry), Cauliflower and Carrot Kootu, Dal Tadka, Rajma Dal,Cucumber Moru Kootu, Poosanikai Mor Kuzhambu, Keerai Masiyal, Keerai Masiyal (No garlic and onion), Mushroom Kuzhambu, Pavakkai Pitlai/Bittergourd Pitlai, Mochai Kara Kuzhambu, Paruppu Rasam, Pineapple Rasam, Poondu Rasam (Garlic Rasam), Capsicum Sambar, Bisi Bele Bath, Oats Curd Rice