“Kalakki” in Tamil means “to mix”. Kalakki is a famous street side food from Coimbatore. But nowadays Kalakki has become a very sought after dish in many restaurants all over Tamilnadu. Its a soft scrambled egg with a little masala added. The first time I had Kalakki years back was at a small restaurant with my cousin Shruti, my partner in crime. “Akka, you have to have this. You will love it.” Shruti told the moment we were at the restaurant. She did not order one as she is not a great soft scrambled egg fan. I really loved it. Here is the recipe for muttai kalakki.
We will need about 2 tablespoon of kurma / gravy for making kalakki. You can use chicken gravy, mutton gravy or even mushroom masala. Anything that you feel fancy for.
Break an egg and add in the gravy and a pinch of salt. Mix well. Set aside.
Heat a skillet till hot. The pan has to super hot for making kalakki. Add in a teaspoon of oil and pour the egg mixture onto the pan. Move quickly and gather the egg mixture to the middle as if you are trying to make a small pocket. Let it sit there for 5-10 seconds. The outer part of the egg will be cooked while the inside is still soft and velvety.
Remove from heat and garnish with coriander leaves and pepper powder. Serve hot.
Muttai Kalakki, Egg Kalakki
- Prep Time: 2 mins
- Cook Time: 2 mins
- Total Time: 4 mins
- Yield: 1 1x
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Pin RecipeDescription
Recipe for Street food favorite, Egg Kalakki – Muttai Kalakki. Soft scrambled eggs cooked in a masala.
Ingredients
- 1 Egg
- 2 Tablespoon Kurma Gravy of your choice
- pinch of salt
- pinch of black pepper powder
- 2 sprigs coriander leaves
Instructions
- Break an egg and add in the gravy and a pinch of salt. Mix well. Set aside.
- Heat a skillet till hot. The pan has to super hot for making kalakki. Add in a teaspoon of oil and pour the egg mixture onto the pan. Move quickly and gather the egg mixture to the middle as if you are trying to make a small pocket. Let it sit there for 5-10 seconds. The outer part of the egg will be cooked while the inside is still soft and velvety.
- Remove from heat and garnish with coriander leaves and pepper powder. Serve hot.
- Category: Side Dish
- Cuisine: Tamilnadu
Back again…. tried this one today with chicken gravy (again one of urs) …… just loved it…. so simple and some thing I always wanted to taste with eggs….. probably I cooked it a little extra…. eggs are grt and u….. are grt grt….
And I cooked Ambur mutton briyani yesterday for a couple of boys (relatives from home town) who will be starting their IIT days…… I guess they loved it and I even had a chance to mention abt the blog….
I cant stop thinking about this Ambur mutton briyani….. I feel like I can live eating only this….. for now though….. else I would miss so many of ur other gifts…..
Cheers…..
Thanks again for the smile in my face and the smile in my tummy……..
And by the by my wife had started teasing me if I am not cooking in the week ends…. she says where has ur Kannamma gone……..
Thank you so much Lakshmaman. Very sweet of you. I am so happy you guys are enjoying the recipes. Your message brought me a big smile. Thanks for making my day.
Please post more different kinds of sambar from different parts of Tamilnadu…
Loved your paniyaram recipes
Just tried it with mutton kurma. Omg! Very soft, velevetty, yummy yummy in the tummy!!!
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Thank you. Glad you like the recipe.
Although it tasted good, I wasn’t able to make a perfect pocket. It kept tearing apart. It would be very helpful if you can post a video
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Will do one soon Krithyka.
I made it with leftover fish curry.Very simple and tasty.
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Thank you. Glad you like the recipe.
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