South Indian Egg Podimas

Ingredients

• 6 Desi eggs, boiled and peeled
• 1/2 cup grated coconut
• 1 tsp mustard seeds
• 1 tsp urad daal (split black gram)
• 10 curry leaves
• 3 green chillies, chopped
• 1 onion, finely chopped
• 1/2 tsp haldi (turmeric)
• 2 tbsp oil
• Salt to taste
• Fresh coriander
• Rice or dosa to serve

Method

1. Boil the eggs for 10 minutes, cool, peel and crumble them coarsely.
2. Heat oil, add mustard seeds and urad daal; fry until the seeds pop and the daal turns golden.
3. Add curry leaves and green chillies; fry for 30 seconds.
4. Add the onion and haldi; fry until the onion softens.
5. Add the grated coconut and fry for 2 minutes.
6. Add the crumbled eggs and salt; toss gently for 2 minutes.
7. Garnish with coriander and serve hot with rice or dosa.