Kerala Style Scrambled Eggs | How to make Kerala Style Scrambled Eggs

By Rekha Vengalil  |  23rd Oct 2016  |  
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  • Kerala Style Scrambled Eggs, How to make Kerala Style Scrambled Eggs
Kerala Style Scrambled Eggsby Rekha Vengalil
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About Kerala Style Scrambled Eggs Recipe

This is a treasured recipe of simple scrambled egg or Mutta Thoran as we call it. You either serve this as an accompaniment with rice, or just roll into a roti or bread as a school lunch-box fix.

The delicious and mouthwatering KERALA STYLE SCRAMBLED EGGS is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. KERALA STYLE SCRAMBLED EGGS is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of KERALA STYLE SCRAMBLED EGGS. Rekha Vengalil shared KERALA STYLE SCRAMBLED EGGS recipe which can serve 3 people. The step by step process with pictures will help you learn how to make the delicious KERALA STYLE SCRAMBLED EGGS. Try this delicious KERALA STYLE SCRAMBLED EGGS recipe at home and surprise your family and friends. You can connect with the Rekha Vengalil of KERALA STYLE SCRAMBLED EGGS by commenting on the page. In case you have any questions around the ingredients or cooking process. The KERALA STYLE SCRAMBLED EGGS can also be given a rating. The "What's cooking" feature can be used to share your experience when you make KERALA STYLE SCRAMBLED EGGS with other users

Kerala Style Scrambled Eggs

Ingredients to make Kerala Style Scrambled Eggs

  • eggs - 4
  • Milk - 1 tablespoon
  • turmeric powder - 1/4 teaspoon
  • shallots, thinly sliced - 3/4 Cup
  • tomato - 1 Small, de-seeded and chopped
  • Fresh green chili - 1-2, Finely chopped
  • mustard seeds - 1/2 teaspoon
  • curry leaves -1 Sprig
  • Salt and pepper to taste
  • coconut oil - 2 tablespoons

How to make Kerala Style Scrambled Eggs

  1. In a bowl whisk the eggs, milk, pepper powder and little salt with a fork or hand whisk till well combined. Set aside.
  2. Heat oil in a pan and add the mustard seeds. Once they start to crackle, add the curry leaves and fry for a minute.
  3. Now add the shallots and cook till soft. Add the turmeric powder and green chilies; stir briefly. Add the tomatoes, remaining salt and cook till the tomatoes are tender but not mushy.
  4. Add in the beaten eggs and with a wooden spoon continuously stir till the eggs have scrambled. Turn the heat off and serve with rice or bread.

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Taahira Laiq2 years ago


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