Here is a very simple egg fry recipe that can be put together in minutes and makes for a perfect side dish for lunch or dinner. Who doesn’t like masala coated fried eggs right! Here is how to do masala coated egg fry recipe. South Indian Tamilnadu style boiled egg fry recipe.
Here is a video of Tamil Style Spicy Boiled Egg Fry – Egg Fry Dry Recipe
We will need 6 hard boiled eggs for this recipe. Here is how to do perfect boiled eggs every single time.
We will make a masala for coating the eggs. Take a small mixie jar and add in the following ingredients.
Dry Red Chillies, fried gram (pottu kadalai) , Ginger, Garlic, Black Pepper, and Salt. Add 2 – 3 tablespoon of water and grind to a smooth paste.
Halve the boiled eggs into two and apply the masala liberally on yolk side of the halved eggs. Let it marinate for 5 minutes.
Heat oil on a skillet on medium flame and place the eggs yolk side down and roast for couple of minutes. Turn the eggs and roast the white side for a minute. Remove from heat. Serve hot.
Serve hot with a garnish of chopped coriander leaves and sliced onions.
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Tamil Style Spicy Boiled Egg Fry – Egg Fry Dry Recipe
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins
- Yield: 6 servings 1x
Print Recipe
Description
South Indian Boiled egg fry – Tamil style recipe. Dry Egg Fry Recipe. Masala marinated eggs roasted on a pan. Spicy Indian style.
Ingredients
- 4 dry red chillies
- 2 tablespoon fried gram (pottu kadalai)
- 1/2 inch piece ginger
- 4 cloves garlic
- 10 black pepper corn
- 1/2 teaspoon salt
- 2 tablespoon water
- 2 tablespoon oil to roast the eggs
- 6 Boiled Eggs
- Sliced onions and coriander leaves for garnish
Instructions
- We will make a masala for coating the eggs. Take a small mixie jar and add in the following ingredients.
- Dry Red Chillies, fried gram (pottu kadalai) , Ginger, Garlic, Black Pepper, and Salt. Add 2 tablespoon of water and grind to a smooth paste.
- Halve the eggs into two and apply the masala liberally on the yolk side of the halved eggs. Let it marinate for 5 minutes.
- Heat oil on a skillet and place the eggs yolk side down and roast for couple of minutes. Turn the eggs and roast the white side for a minute. Remove from heat.
- Serve hot with a garnish of chopped coriander leaves.
Notes
If the marinade is watery, add a teaspoon of rice flour to make it thick.
The marinade can be stored in the refrigerator for upto 3 days.
- Category: Appetizer
- Cuisine: Tamilnadu
Easy , tasty
Hello Suguna,
I hope you are well. Sorry if this question sounds stupid, but when you say “fried gram,” what type of gram are we supposed to use? Split chickpeas? Whole chickpeas? Do we simply fry them in oil? Thanks for the help!
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Hi Josh,
Fried gram is available in the market as Roasted Bengal gram also referred as Dhalia.
You don’t need to fry them in oil. Its a product like puffed rice but with lentils.
You can ask for Dhalia/Dalia in Indian grocery stores and you should be able to get it as its a pretty common ingredient used in Indian households.
Thank you.
Hello Suguna,
Could you suggest marination ingredients/process fo r Mutton…should simply peel off the bone after cooking…Haven’t found one till todate…Cooked mutton MUST be soft…
http://www.kannammacooks.com/mutton-sukka-sukka-fry-recipe/
Hi Suguna, Your recipe’s are simple and cleanly laid out. I tried yellu podi, avarai kulambu & masala egg last weekend and loved it. I have started to follow your site and have been making couple of dishes in the last few weeks. After reading about you, I am infact planning to buy a Wusthof knife myself 🙂 I am a coimbatorean, but currently in US. Being a fellow coimbatorean I appreciate and relate to many of your dishes and tastes. You are doing a wonderful job. Congrats and my heartfelt wishes.
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Thank you Sathish Kumar Kathirvelu. Really glad to know that you like the recipes. I love knives. I am sure you will like it too. I sharpen my knife in a sharpening stone (whetstone) once in 4-6 months. Its been more than 10 years old and I love it. For daily use i use a sharpening steel (rod) to keep it sharp. Thank you!
I was looking up for Kara adai recipe and stumbled upon ur page… All ur recipes are so easy to understand and I subscribed immediately… Urs is the first ever food blog I’ve ever subscribed… Thank u soooooo much…
Thank you so much Swathika. This means a lot to me.
Hope you like Kannamma Cooks.
I had this style of eggs in a chennai hotel ,, was searching for the recipe .. I got it now ,, I made this and it tasted excellent ?
Thank you so much. Glad you liked the recipe! Happy Cooking!
Mam really you are doing job .god bless you mam
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Thank you Preetha.
Dear Kannamma aka Suguna Vinodh (yeah sorry in my mind Kannamma has registered long before i got acquainted to the “about me”). I am a regular visitor to your site. Began with the discovery of the impeccable Idly maavu recipe. Since then i have enjoyed your posts and ofcourse attempted quite a few including the absolutely delicious version of Vendakkai Puli Kuzhambu.
You are one of the few food bloggers i avidly follow. Measurements that dont fail and of course room for slight tweaking and creativity as well.
I am always busy grabbing a recipe and running off the site to make it. Today i thought enough is enough; i ought to stop and tell you that you inspire me and i am sure many others too. Thank you for constantly sharing wonderful recipes (lovely nah… delicious photographs). The posts are a wealth of information. Thank you.
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Thank you so much for your kind words Poornima. It means a lot to me. You made my day!
As an egg lover and a big fan of Indian cuisine I keep on learning, I’m thrilled to find this recipe! Since I always have a couple of boiled eggs in the kitchen (just in case…), I already see it as an easy weekday dinner after I come back from the office or a lazy Sunday brunch… Thank you so much for inspiration. I’m really glad I’ve found your fascinating blog!
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Thank you!
Hi kannamma
Excellent recipe My all time favourite. I add ground cumin which gives an unique flavour. Keep rocking with more and more of unique recipes.
Thank you Kalyani. Yeah Cumin has a very unique flavor. Glad you liked it!