South Indian Egg Podimas Bowl Recipe

About this recipe

South Indian Egg Podimas Bowl is a flavorful breakfast dish featuring fluffy scrambled eggs infused with aromatic South Indian spices, curry leaves, and a hint of green chili. Served over a bed of millet or quinoa, this dish is protein-rich and balanced, making it perfect for a healthy start to the day. The mild to medium spice level ensures a comforting yet satisfying meal, suitable for the whole family. With its vibrant flavors and wholesome ingredients, this egg bowl is ideal for weight loss goals while keeping portions light and nutrient-dense.

Ingredients

• 6 pcs White Eggs
• - Coconut Oil
• 500 g Onion
• 500 g Tomato - Hybrid
• 50 g Black Pepper Powder
• 500 Grms Ragi / Nachni Atta Millets Atta 500 Grms
• medium Chilli Green Long
• 100 g Coriander Leaves
• 100 g Curry Leaves
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Heat coconut oil in a pan over medium heat. Add mustard seeds and let them splutter, followed by curry leaves and green chilies. Sauté for 30 seconds.
2. 2. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the chopped tomato and cook until softened, about 5 minutes.
3. 3. Lower the heat and add turmeric powder, ground black pepper, red chili powder, and salt. Mix well to coat the vegetables with the spices.
4. 4. Beat the eggs in a bowl and pour them into the pan. Gently scramble the eggs, stirring continuously until cooked through but still soft, about 3-4 minutes.
5. 5. Serve the egg podimas over a bed of cooked millet or quinoa. Garnish with freshly chopped coriander and enjoy warm.