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Super Masala Egg Scramble

February 19, 2020 by Senthil Sadasivam Recipe rating:
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If you have read my blog on kitchen sink concept, you might as well call this dish as “Kitchen Sink” Egg Scramble!

This prized recipe is from my mother, and she throws in about 20 ingredients when making this special (or super) masala egg scramble. I have cooked this dish many times for my friends and each time only received praise and compliments for how unique and awesome tasting the scramble was.

If you are overwhelmed with the number of ingredients that go into this dish, trust me, it isn’t as difficult as it sounds, please make this dish one time, and you will agree with me. This dish is best enjoyed with sambar, kara kozhambu, vathal kozhambu, rasam, yogurt rice or even with chapathi. You can even mix it with rice (and call it Masala Egg Rice) and enjoy it! Another classic spinoff dish you can make from this super scramble is kothu parotta! Chop/ shred some malabar parotta (or chapathi) and add to this super egg scramble (and some curry sauce if you have it available) and enjoy a super tasting kothu parotta that even beats the restaurant version.

Vegetarians/ vegans, you can substitute crumbled tofu or paneer instead of egg.

Super Masala Egg Scramble
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Super Masala Egg Scramble

An awesome tasting, prized "kitchen sink" egg scramble recipe from my mom that is made with around 20 ingredients!

Course Side Dish
Cuisine Indian
Keyword Egg, Scramble
Total Time 20 minutes
Servings 4 people
Author Senthil Sadasivam

Ingredients

  • 6 Eggs beaten with salt
  • Salt to taste

Tadka

  • 1 tsp Mustard seeds
  • 1/2 tbsp Urad dal
  • 2 sprigs Curry leaves
  • 1 cup Onion chopped
  • 2 Green chilies chopped
  • 1/2 tbsp Ginger chopped
  • 1 tbsp Garlic chopped
  • 3 tbsp Oil

Wet masala

  • 1/4 cup Tomato
  • 1/4 cup Coconut
  • 1 Red chili
  • 1/4 tbsp Black pepper
  • 1/2 tbsp Jeera
  • 1/4 tbsp Fennel seeds
  • 1 tsp Chili powder
  • 1 tsp Coriander powder
  • 1/2 tsp Turmeric powder

For garnish

  • 3 tbsp Coriander leaves chopped

Optional ingredients

  • 1 tsp Garam masala

Instructions

  1. In a pan, pour 3 tablespoon oil and when it is hot, add mustard seeds, and when they crackle, add urad dal and slightly brown them. Add chopped curry leaves and fry them for few seconds.

  2. Add chopped onion and fry till they are golden brown.

  3. Add chopped green chilies, ginger and garlic and fry till the raw smell goes away.

  4. Add the wet masala made using the ingredients listed. The wet masala should not be too fine, it should be slightly coarse. Add some salt and fry the wet masala well till the raw smell goes away and oil separates.

  5. Beat the eggs with some salt and add it to the masala and stir in medium heat till the scramble gets cooked fully. Check and adjust salt.

  6. You can add a pinch of garam masala (optional). Garnish with chopped coriander leaves and serve.

Recipe Notes

  • If you are planning to make kothu parotta, you can skip mustard seeds and urad dal as typically they are not used, but no harm in trying them out.
  • Vegetarians/ vegans, you can substitute crumbled tofu or paneer instead of egg.
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