Tamil Nadu Style Spicy Egg Fry Recipe
Description:
The Tamil Nadu Style Spicy Egg Fry is a delightful twist on the classic boiled egg. Coated in a flavorful and aromatic masala, this dish offers a perfect balance of spice, heat, and savory goodness. The boiled eggs are cut in half, dipped into a flavorful paste made from roasted gram dal, dry red chilies, ginger, garlic, black peppercorns, and salt, before being pan-fried until crisp and golden. This quick and easy recipe brings the rich and bold flavors of Tamil Nadu to your kitchen and is sure to be a hit at your next meal or as an appetizer.
Cuisine: Tamil Nadu
Course: Appetizer
Diet: Eggetarian
Ingredients:
| Ingredients | Quantity |
|---|---|
| Whole Eggs | 2 |
| Oil | For frying |
| To Grind | |
| Roasted Gram Dal (Pottukadalai) | 3 tablespoons |
| Dry Red Chilies | 2 |
| Ginger (chopped) | 1 inch |
| Garlic | 4 cloves |
| Whole Black Peppercorns | 1 tablespoon |
| Salt | To taste |
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Total Time: 35 minutes
Servings: 2
Instructions:
-
Boil the Eggs:
- Begin by boiling the eggs. In a saucepan, add water sufficient to cover the eggs. Place the eggs into the water and bring it to a gentle boil.
- Once the water starts boiling, reduce the heat and allow the eggs to cook for approximately 12-15 minutes. You’ll notice the outer skin of the eggs starting to crack after this time.
- Once done, turn off the heat and let the eggs cool for a few minutes.
- Peel the eggs and slice each boiled egg into two halves. Set aside.
-
-
Prepare the Masala Paste:
- While the eggs are cooling, gather the ingredients to grind. In a small blender or mixer, combine the roasted gram dal (pottukadalai), dry red chilies, chopped ginger, garlic, whole black peppercorns, and salt.
- Add a little water and blend everything together to form a smooth, thick batter-like paste. The consistency should be easy enough to coat the egg halves without running off.
-
Fry the Egg Halves:
- Heat a medium-sized frying pan over medium heat. Once hot, drizzle a tablespoon of oil into the pan.
- Take each boiled egg half and carefully dip it into the prepared masala paste, ensuring the surface is well-coated. Gently place the egg halves in the hot pan.
- Fry the eggs on medium heat, flipping them occasionally, until the masala coating crisps up and becomes golden brown. This will take around 5-7 minutes on each side, depending on the heat.
-
Serve:
- Once the egg halves are perfectly crispy and golden on both sides, remove them from the pan and place them on a serving plate.
- Serve the Tamil Nadu Style Spicy Egg Fry hot, alongside Prawn Biryani and Raita for a complete meal or enjoy them as a spicy appetizer.
Tips for the Best Tamil Nadu Style Spicy Egg Fry:
- Egg Preparation: Ensure the eggs are boiled hard enough so that they hold together when sliced. If you prefer a softer yolk, reduce the boiling time slightly.
- Spice Adjustments: Adjust the number of dry red chilies to suit your preferred spice level. For a milder version, you can reduce the number of chilies or use milder varieties.
- Masala Paste Consistency: The paste should be thick enough to coat the eggs without dripping too much. If itβs too thin, add a little more roasted gram dal to thicken it up.
- Frying Tip: Be gentle when flipping the egg halves in the pan to avoid breaking the crispy coating.
Enjoy the Tamil Nadu Style Spicy Egg Fry as a quick and flavorful appetizer or a side dish to your favorite rice or biryani. The crispy, spicy coating combined with the richness of boiled eggs offers a mouthwatering experience that’s perfect for every occasion.
