Ingredients with Measurements:
- 4 eggs
- 2 green chilies, finely chopped
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- 2 tablespoons oil
Special equipment needed: None
Step-by-step instructions:
a. In a bowl, whisk the eggs with turmeric powder, red chili powder, and salt.
b. Heat oil in a pan and add chopped onions. Saute until they turn translucent.
c. Add chopped green chilies and saute for a minute.
d. Add chopped tomatoes and cook until they turn soft and mushy.
e. Pour the whisked eggs into the pan and stir continuously until the eggs are cooked and scrambled.
f. Serve hot with bread or roti.
10 minutes preparation time, 15 minutes cooking time
5. Temperature: Medium heat
Serving size: 2-3 people
Nutritional information:
- Calories: 180
- Fat: 12g
- Carbohydrates: 5g
- Protein: 12g
Substitutions for ingredients:
- Red chili powder can be substituted with paprika or cayenne pepper.
- Onions can be substituted with shallots or scallions.
Variations:
- Add chopped coriander leaves for garnish.
- Add a pinch of garam masala for extra flavor.
Tips and tricks:
- Whisk the eggs well to make them fluffy.
- Stir continuously to avoid lumps.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat in a pan on medium heat until heated through.
Presentation ideas:
- Serve on a plate with a side of bread or roti.
Garnishes:
- Chopped coriander leaves
Pairings:
- Bread or roti
Suggested side dishes:
- Potato curry or vegetable stir-fry
Troubleshooting advice:
- If the eggs are too dry, add a tablespoon of milk while whisking.
Food safety advice:
- Make sure the eggs are cooked thoroughly before serving.
Food history:
- Egg Kalakki is a popular dish in South India, especially in the state of Kerala.
Flavor profiles:
- Spicy, savory
Serving suggestions:
- Serve hot for breakfast or as a snack.
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Region: Indian