Egg Pepper Fry Recipe – Muttai Milagu Varuval – முட்டை மிளகு வறுவல் – How to make Egg Pepper Fry – How to make Muttai Milagu Varuval in tamil – Spicy Egg Pepper Masala – Egg Fry recipe – Easy Egg fry recipe – Muttai Masala – Masala Muttai Recipe – Egg Pepper Fry Step by Step recipe with pictures – Egg Pepper Fry doesn’t need any introduction, as such its one such easy peasy recipe, its a regular at my home for lunch or dinner as a side for rice.
Simple rasam sadam with this spicy egg fry is what i need at the end of a busy day…. usually the day when there is no big planning for lunch or dinner or when i run out of veggies/meat… just straight head to my refrigerator, grab few eggs and blindly hard boil and fix a simple meal. I hope this would be the case in many household especially on a boring monday 😉 Now you have a simple recipe that you can fix in less than 30 minutes…..
Egg Pepper Fry - Muttai Milagu Varuval Recipe
Ingredients
Prep
- 4 large Eggs hard boil and set aside
To grind
- 1.5 tbsp Black Peppercorns
- 1 tbsp Fennel seeds
To Saute
- 2 tbsp Oil
- 1 tsp Fennel seeds
- 5 each Curry leaves
- 1 cup onion sliced
- 3 small Green chilli
- 6 cloves Garlic
- 1/4 cup Tomatoes
- 1/4 tsp Turmeric powder
- 1/2 tsp Red Chilli powder
- 1 tsp Coriander powder
- 1/2 tsp Salt or to taste
- 4 each Curry leaves for garnish
- 1/4 cup Water
Instructions
Prep Work
- Boil the eggs with enough water, peel the shell off and keep them ready.
- Grind Black peppercorns and fennel to a coarse texture and keep it ready.
Saute
- Heat oil in a pan and temper with fennel seeds and curry leaves.
- Saute onions along with garlic and green chillies until lightly browned.
- Add tomatoes and cook until soft.
- Add in turmeric powder, red chilli powder, coriander powder, coarsely ground black pepper and fennel powder along with salt.
- Saute for few minutes or until the whole mixture turns little dry.
- Add little water to de-glaze the masala and fry until the oil separates.
- Place half cut boiled eggs over the masala and cook for 2 minutes on either sides to coat.
- Garnish with chopped curry leaves and switch off!
- Serve as a side dish for sambar, rasam or variety rice of choice!
Now lets get into recipe which is good when you make with freshly ground black pepper, fennel seeds and curry leaves… so compromise on that! Grind the above mentioned black pepper and fennel to a coarse texture and keep it ready. Hard boil eggs ( How to make perfect hard boiled eggs )and slice them into half and keep it ready.
Heat oil in a kadai or pan and temper with fresh curry leaves and fennel seeds.
Let it sizzle a bit….
Add in slit open green chilies, sliced onions and crushed garlic. Fry till they turn light brown and crisp.
Add in chopped tomatoes and cook them till soft and mushy.
Add in turmeric powder, coriander powder, red chili powder and salt. Fry them for few minutes to get them cook a bit to remove the raw smell.
Now crush fresh black pepper and fennel seeds to a coarse texture and add it to the onion tomato mixture. Fry over medium high flame for few minutes to brown them a bit. The masala will turn slightly dry when you keep frying them.
Add in hard boiled eggs cut into half to the masala. Bring the flame to sim and tightly toss the masala over the egg and cook for few minutes to coat the masala all over.
Make sure you coat and cook them over low flame on either side of the egg. Make it gentle otherwise you may end up breaking the egg pieces… Now switch off and its all yours!
Serve it as a side for rice, biryani or even roll in a chapati and gobble! My fav combo is with simple sambar or rasam sadam. Yummy with arisi paruppu sadam… do try!
Notes
- Serves 4 adults
- Like I said please use freshly ground black pepper and fennel seeds to get the most of the flavor.
- If you prefer more spicy, then throw in extra green chili or hike up the red chili powder a bit.
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