Ingredients with Measurements:
- 4 eggs
- 1/2 cup grated coconut
- 1/4 cup chopped onion
- 1/4 cup chopped tomato
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped fresh curry leaves
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 2 tbsp vegetable oil
- Salt to taste
Special equipment needed:
- Non-stick pan
Step-by-step instructions:
1. In a bowl, whisk the eggs and set aside.
2. In a non-stick pan, heat the oil over medium heat.
3. Add the cumin and mustard seeds and let them splutter.
4. Add the chopped onion and sauté until translucent.
5. Add the chopped tomato and sauté until soft.
6. Add the chopped bell peppers and sauté for 2-3 minutes.
7. Add the grated coconut and sauté for 2-3 minutes.
8. Add the turmeric powder, red chili powder, and salt to taste. Mix well.
9. Add the chopped curry leaves and mix well.
10. Pour the whisked eggs into the pan and mix well with the coconut mixture.
11. Cook for 3-4 minutes or until the eggs are cooked through.
12. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 160
Fat: 12g
Carbohydrates: 5g
Protein: 8g
Substitutions for ingredients:
- Grated coconut can be substituted with desiccated coconut.
- Red and green bell peppers can be substituted with any other colored bell peppers.
- Fresh curry leaves can be substituted with dried curry leaves.
Variations:
- Add chopped green chilies for extra heat.
- Add chopped coriander leaves for extra flavor.
- Add chopped mushrooms for extra texture.
Tips and tricks:
- Make sure to whisk the eggs well before adding them to the pan.
- Do not overcook the eggs as they can become dry and rubbery.
- Use a non-stick pan to prevent the eggs from sticking to the bottom.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in a non-stick pan over medium heat until heated through.
Presentation ideas:
Serve on a plate with a sprinkle of chopped coriander leaves on top.
Garnishes:
Chopped coriander leaves
Pairings:
- Serve with toasted bread or roti.
- Serve with a side of fresh salad.
Suggested side dishes:
Fresh salad
Troubleshooting advice:
- If the eggs are sticking to the bottom of the pan, add a little more oil.
- If the eggs are too dry, add a splash of milk while whisking.
Food safety advice:
Make sure to cook the eggs thoroughly to prevent any risk of foodborne illness.
Food history:
Egg Kalakki is a popular breakfast dish in the southern Indian state of Kerala.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve hot for breakfast or brunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian