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.
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.