Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Breakfast

Egg Bhurji Kerala Style

Softly scrambled eggs cooked with shallots, green chillies, tomatoes, and curry leaves in coconut oil — the Kerala adaptation of the pan-Indian egg bhurji. The coconut oil and curry leaves transform this universal dish into something distinctly Keralite. Eaten with porotta, bread, or idiyappam as a quick, protein-rich weekday breakfast.

🧺 Ingredients

• 6 large eggs
• 10 shallots (80 g), finely chopped
• 1 medium tomato (120 g), finely chopped
• 3 green chillies, finely chopped
• 1-inch ginger (8 g), grated
• 1 sprig curry leaves, chopped
• 1/2 tsp (1.5 g) turmeric powder
• 1/2 tsp (1.5 g) black pepper powder
• 1/4 tsp (0.75 g) red chilli powder (optional)
• 2 tbsp (30 ml) coconut oil
• 1 tsp (5 g) salt
• 2 tbsp (8 g) fresh coriander, chopped

👩‍🍳 How to make Egg Bhurji Kerala Style

1. Beat eggs with salt and pepper until yolks and whites are fully combined.
2. Heat coconut oil in a wide pan over medium-high heat.
3. Add curry leaves, fry 20 seconds.
4. Add shallots, green chillies, and ginger.
5. Cook over medium-high heat 2–3 minutes until shallots are soft.
6. Add tomato, cook 2 minutes until slightly mushy.
7. Add turmeric and chilli powder.
8. Pour beaten eggs over the vegetable mixture.
9. Let set for 20 seconds, then stir with a spatula, folding the eggs into large, soft curds.
10. Cook over medium heat, stirring every 10 seconds, for 2–3 minutes total.
11. Remove from heat while eggs are still slightly glossy — they will continue cooking from residual heat.
12. Add coriander.

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