Podi Muttai | Spicy Egg fry with homemade powder

This Podi Muttai | Spicy Egg fry with homemade powder is a flavour-packed Chettinad style egg fry made with freshly ground homemade spices. Its crunchy outside and soft inside makes it more delicious.

How to make Podi Muttai

This podi masala-coated egg roast is perfect as a side dish for rice, rasam, sambar or even as a starter. It is made using simple ingredients and roasted in traditional style, this podi muttai delivers bold South Indian flavours in every bite.

In this recipe, boiled eggs are slit and roasted with homemade spice powder, curry leaves and aromatic ingredients to create a perfectly balanced spicy side dish. It pairs wonderfully with sambar rice, rasam rice, curd rice or even as a starter.

If you love spicy egg recipes, this podi muttai will quickly become your favourite!

Why You’ll Love This Recipe

1. Made with homemade roasted spices
2. Quick and easy to prepare
3. Perfect side dish for lunch
4. Authentic Chettinad flavour
5. Simple ingredients available at home

If you love egg recipes, then do check my other egg recipes below,

• Quick egg fry
• Masala Egg roast
• Spicy Egg masala
• Quick egg fried rice
• Ragi aval vegetable and egg stir fry

You can also check the below collections

• full collection of evening snacks.
• full collection of my egg recipes

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For recipes in Tamil with English description – Just Samayal (detailed videos).

Ingredients

• eggs – 4
• channa dal – 1 tbsp
• urud dal – 1 tbsp
• pepper – 1 tsp
• cumin seeds – 1 tsp
• fennel seeds – 1/2 tsp
• fenugreek seeds – 1/4 tsp
• coriander seeds – 1/2 tbsp
• garlic cloves- 5
• Kashmiri chilli – 6 to 7
• curry leaves – 3 springs
• sesame seeds – 1/2 tsp
• coriander leaves for garnishing
• oil – 4 to 5 tbsb
• Salt as needed
• water to boil eggs

How to Make Spicy Podi Muttai

Lets see how to make the podi muttai step by step

Step 1: Boil the Eggs

Boil the eggs for 8–10 minutes. Peel the shell and make small slits on each egg so the masala can coat well.

Step 2: Prepare the Homemade Spice Powder

Dry roast channa dal, urud dal, pepper, fennel, cumin, coriander seeds, fennel seeds, fenugreek seeds, sesame seeds, dry red chillies and garlic and spring of curry leaves until aromatic.

Cool and grind into a coarse powder.

Step 3: Fry the Eggs

Heat oil in a pan. Add curry leaves and turmeric powder. Place the boiled eggs and gently roast for 2–3 minutes.
Sprinkle the prepared spice powder evenly over the eggs.

Roast on low flame until the masala sticks well and turns slightly crispy.

Step 4: Serve the eggs

Serve hot on a banana leaf for traditional flavour and aroma.

Check my youtube channel for more recipes

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Spicy Podi Muttai | Spicy Egg fry with homemade masala

This Spicy Podi Muttai is a flavour-packed Chettinad style egg fry made with freshly ground homemade spices. Its crunchy outside and soft inside makes it mire delicious. This podi masala-coated egg roast is perfect as a side dish for rice, rasam, sambar or even as a starter. It is made using simple ingredients and roasted in traditional style, this podi muttai delivers bold South Indian flavours in every bite.

Course Side Dish

Cuisine Indian

Keyword 2 min egg fry, quick egg fry

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Author Akila

Equipment

• pan

Ingredients

• eggs – 4
• channa dal – 1 tbsp
• urud dal – 1 tbsp
• pepper – 1 tsp
• cumin seeds – 1 tsp
• fennel seeds – 1/2 tsp
• fenugreek seeds – 1/4 tsp
• coriander seeds – 1/2 tbsp
• garlic cloves- 5
• Kashmiri chilli – 6 to 7
• curry leaves – 3 springs
• sesame seeds – 1/2 tsp
• coriander leaves for garnishing
• oil – 4 to 5 tbsb
• Salt as needed
• water to boil eggs

Instructions

• Lets see how to make the podi muttai step by step
• Step 1: Boil the Eggs
• Boil the eggs for 8–10 minutes. Peel the shell and make small slits on each egg so the masala can coat well.
• Step 2: Prepare the Homemade Spice Powder
• Dry roast channa dal, urud dal, pepper, fennel, cumin, coriander seeds, fennel seeds, fenugreek seeds, sesame seeds, dry red chillies and garlic and spring of curry leaves until aromatic. Cool and grind into a coarse powder.
• Step 3: Fry the Eggs
• Heat oil in a pan. Add curry leaves and turmeric powder. Place the boiled eggs and gently roast for 2–3 minutes.
• Sprinkle the prepared spice powder evenly over the eggs. Roast on low flame until the masala sticks well and turns slightly crispy.
• Step 4: Serve the eggs
• Serve hot on a banana leaf for traditional flavour and aroma.

Notes

Always grind spice powder coarse, not very fine.
Roast on low flame to avoid burning spices.
Add a little ghee at the end for extra flavour.
Use freshly boiled eggs for better texture.

Tips for Perfect Podi muttai

1. Always grind spice powder coarse, not very fine.
2. Roast on low flame to avoid burning spices.
3. Add a little ghee at the end for extra flavour.
4. Use freshly boiled eggs for better texture.
   

Serving Suggestions

Spicy Podi Muttai tastes amazing with:
Sambar rice
Rasam rice
Curd rice
Lemon rice
Tomato rice
It can also be served as a spicy starter.

Frequently Asked Questions

Can I use store-bought masala?
Yes, but homemade podi gives authentic Chettinad flavour.

How long can I store this?
It tastes best fresh, but you can store it in refrigerator for 1 day.

Can I make it less spicy?
Yes, reduce dry red chillies and pepper.

Conclusion

This Spicy Podi Muttai is a simple yet flavourful South Indian egg recipe that brings authentic Chettinad taste to your kitchen. With homemade spices and easy steps, this egg fry recipe is perfect for everyday meals.

Try this recipe and let me know your feedback in the comments!

The post Podi Muttai | Spicy Egg fry with homemade powder appeared first on Learning-to-cook.

Rose milk using homemade rose syrup recipe is most famous drink in India. In many functions like marriage, childbirth, child naming Etc people used to offer this Rose milk as a welcome drink next to the lemon juice.

Rose milk using homemade rose syrup is my favorite drink during my school days. Next to my school that used to be a small shop which used to sell mint buttermilk and this Rose milk and some other summer special recipes. So evening time me and my friends used to drink Rose milk and other drinks over there. The nice aroma of Rose essence makes us refreshing after the tiring school.

Here we learn how to make the rose milk using the homemade rose syrup easily.

If you love this Rose milk then why can’t you view other famous drinks in this blog like dates and almond milk , almond banana carrot smoothie, strawberry lassi, mango lassi, cucumber lassi, strawberry lemonade, mango lemonade, mango oats smoothie, dates milkshake, carrot & orange juice, grape juice, Nutella lassi.

Video recipe of Rose milk using homemade rose syrup

Also try this yummy rose milk ice cream

Printable recipe of Rose milk using homemade rose syrup

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Rose milk using homemade rose syrup

Rose milk using homemade rose syrup recipe is most famous drink in India. In many functions like marriage, childbirth, child naming Etc people used to offer this Rose milk as a welcome drink next to the lemon juice.

Course Drinks

Cuisine Indian

Keyword rose milk

Cook Time 20 minutes minutes

10 minutes minutes

Total Time 20 minutes minutes

Servings 5

Author Akila

Instructions

• In the heavy-bottomed vessel add 1 cup of sugar and 1/2 cup of water.
• Let Sugar dissolve completly.
• Now add Rose food colors and mix thoroughly. No need to wait for the sugar to attain single thread consistency. Just before that itself is enough for this recipe.
• Add the rose essence and switch off the stove with 1 boil. Do not keep boiling the rose syrup after adding essence.
• Allow the rose syrup to cool down.
• Now in a tall glass and few ice cubes and the rose syrup I added 5 tbsp of Rose syrup has my glass tumbler is tall. You can add as per your wish.
• Now add one cup of milk to the glass and mix nicely.
• your Rose milk using homemade rose syrup is ready to be served.

Notes

1. If you want you can store the rose syrup in a glass jar and keep it refrigerated for nearly 3 weeks to one month.
2. For me 5 tbsp of Rose syrup is enough for one cup of milk. It tasted good for us. If you want you can adjust the consistency accordingly.
3. Try to use good variety of roses Essence so that the smell will not go away if you're going to store the rose syrup for a month.
4. Try to use chilled milk or boiled milk which is completely cooled down before adding to the rose syrup.
5. No need to wait for the sugar to attend the single thread consistency. It is enough if the sugar syrup is just sticky if you touch them.

Step by step instructions of Rose milk using homemade rose syrup

Ingredients

• Sugar – 1 Cup
• water – 1/2 cup
• rose food color – 2 tbsp
• Rose essence – 2 tsp
• Milk – as needed
• Ice cubes – as needed

Method for making Rose milk using homemade rose syrup

1. In the heavy-bottomed vessel add 1 cup of sugar and 1/2 cup of water.

2. Let Sugar dissolve completly.

3. Now add Rose food colors and mix thoroughly. No need to wait for the sugar to attain single thread consistency. Just before that itself is enough for this recipe.

4. Add the rose essence and switch off the stove with 1 boil. Do not keep boiling the rose syrup after adding essence.

5. Allow the rose syrup to cool down.

6. Now in a tall glass and few ice cubes and the rose syrup. ( I added 5 tbsp of Rose syrup has my glass tumbler is tall. You can add as per your wish.)

7. Now add one cup of milk to the glass and mix nicely.

8. your Rose milk using homemade rose syrup is ready to be served.

Notes

1. If you want you can store the rose syrup in a glass jar and keep it refrigerated for nearly 3 weeks to one month.
2. For me 5 tbsp of Rose syrup is enough for one cup of milk. It tasted good for us. If you want you can adjust the consistency accordingly.
3. Try to use good variety of roses Essence so that the smell will not go away if you’re going to store the rose syrup for a month.
4. Try to use chilled milk or boiled milk which is completely cooled down before adding to the rose syrup.
5. No need to wait for the sugar to attend the single thread consistency. It is enough if the sugar syrup is just sticky if you touch them.

The post Rose milk using homemade rose syrup appeared first on Learning-to-cook.

I know making of Ginger Garlic Paste is not a big matter for the Indian families and I thought why to do a post for this. But while talking with my colleague one day, she said, she used to buy ready made Ginger Garlic Paste from shops. I asked why she need to buy outside, as we can make it at home easily and told her we can keep it fresh for a month at least and told her the recipe. So I thought, I can write a post for this Home made ginger garlic paste.

Home made Ginger Garlic paste is easy to do, but the only difficult thing is to peel the garlic skin and peeling the ginger skin as it is time consuming part. But I do this, while watching TV shows or serials, so I don’t feel time is wasted or feel much tired. Also to keep the Ginger garlic paste fresh, I add a pinch of turmeric and to extend the self life, I used to add oil and vinegar.

Home made Ginger Garlic Paste

Preparation time: 8 min (30 to 40 min for peeling the skin) | Cook Time: 0 min | Serves: 200 gms

Recipe Category: Home made | Recipe Cuisine: Indian

Ingredients

Ginger – 1 cup (peeled and chopped)

Garlic – 1 cup (chopped to small pieces)

Turmeric – 2 pinch

Oil – 1 tsp

Vinegar – 1/2 tsp ( I use rice vinegar )

Method

1. Take equal amount of ginger and garlic and cut into small pieces. (Equal means, when cut into small pieces, take 1:1 cup ratio).

2. First grind the ginger, with turmeric, oil and vinegar to a coarse paste.

3. Then add the chopped garlic. 

4. Grind it to a fine paste, stopping in between and mix nicely.

5. Save it in a air tight container. 

Home Made Ginger Garlic Paste is ready

Notes:

1. Do not add any water while grinding, as oil and vinegar should be enough to grind. Also adding water, reduces the shelf life of the paste.

2. Always use dry spoon while consuming the paste.

3. Adding turmeric, give nice flavor and color. 

4. Adding oil and vinegar, is to increase the shelf life of the paste.

5. You may also add, a bit of salt, but I did not. 

Tags: Ginger Garlic Paste, Home made Ginger Garlic Paste, How to make Ginger Garlic Paste, How to increase self life of Ginger Garlic Paste, Home made recipes, Easy Ginger Garlic Paste, Inji Poondu Vizhudhu, Ginger Recipes, Inji Recipes

The post Ginger garlic paste | How to make Home made Ginger Garlic Paste | Inji Poondu Vizhudhu appeared first on Learning-to-cook.

I normally do not use Sambar powder for my sambar or curries. My mom just uses the chilli powder and coriander powder and I am used to it. Even I have posted the mangai murungai kathiri sambar which is prepared with out sambar powder. But my in laws use the sambar powder in curries,  sambar, etc. So I am used up with both the food. This I learnt from my MIL and she gave the recipe which could be kept for about 2 weeks to 3 weeks based on your frequency of use.  Since we prepare this sambar powder in a little quantity, no need to worry about formation of bugs or wastage.

Home made Sambar Powder

Preparation time: 15 min | Process Time: 02 min 
Total Time: 17 min | Used for: 2 weeks

Recipe Category: Main | Recipe Cuisine: South Indian

Ingredients

1. Red chillies – 18

2. Toor dhal / துவரம் பருப்பு  – 3 tbsp

3. Bengal gram / கடலை பருப்பு / channa dhal – 2 tbsp

4. Black gram / உளுத்தம் பருப்பு / urid dhal  – 1.5 tbsp

5. Fenugreek seeds – 1 tsp

6. Cumin seeds – 2 tsp

7. Coriander seeds – 4 tbsp

8. Pepper – 1 tsp

9. Turmeric powder – 1/2 tsp

10. Asafoetida – 1/4 tsp

( 1 tbsp = 3 tsp )

Method

1. Dry fry the Bengal gram, black gram, toor dhal, fenugreek, coriander together. 

2. When they are slightly brown, add the chillies, cumin and pepper. Fry until you get the chilli smell or till you get more brown colour as shown below.

3. Let it cool down and grind in mixer adding the turmeric powder, Asafoetida and grind to a fine powder.

4. Store it in air tight container.

The post Sambar Powder | Home made Sambar Powder | how to make Sambar Powder at home | South Indian Sambar Powder | Sambar Podi for Sambar appeared first on Learning-to-cook.

Ingredients

• Milk – 1 litre
• Ghee – 1 tsp (optional)

Method

• In a big pan (non stick works well), start boiling the milk.
• When it becomes half its quantity, start stirring well, so that it does not stick to the bottom, keeping flame in medium.
• In this stage, if you need ghee, you can add. But it is optional only.
• When the milk, becomes very less quantity, as shown in last figure, switch off the stove.
• Sugarless khova is ready to be used in making, gulab jamuns, carrot halwa etc…
• It can be stored in fridge for more than 15 days.

This goes to my event Dish Name Starts with H

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