Podi Fried Eggs
This is a fast breakfast application in which Chennai Milagai Podi seasons fried eggs directly in the pan. The roasted lentils, chilli and sesame create texture while curry leaves and ghee reInformationrce the South Indian flavour profile.
Servings
2
Prep Time
5 minutes
Cook Time
8 minutes
Total Time
13 minutes
✨ Zaika Potli Secret Technique
Sprinkle about ½ tbsp Chennai Milagai Podi over each egg once the whites have started setting. The blend cooks gently into the surface.
Ingredients
Ingredients
- Eggs — 4
- Ghee or sesame oil — 1½ tbsp
- Chennai Milagai Podi — 2 tbsp / about 16–20 g
- Curry leaves — 8
- Black pepper — ¼ tsp, optional
- Salt — only if required
Cooking Instructions
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1Heat ghee or sesame oil in a wide frying pan.
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2Add curry leaves and fry briefly.
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3Crack in the eggs, leaving space between them.
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4Cook over medium heat until the whites begin setting.
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5Sprinkle Chennai Milagai Podi evenly over the eggs, concentrating most of it over the whites.
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6Add black pepper if using.
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7Cover for 30–60 seconds if you prefer the yolks slightly more set.
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8Taste before adding extra salt because the podi already contains salt.
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9Serve immediately.
💡 Chef's Pro Tip
Keep the heat moderate after adding podi. High heat can scorch the chilli, sesame and roasted lentils before the eggs are ready.
🍽️ Perfect Serving Pairings
My Take On Podi Fried Eggs
This is a fast breakfast application in which Chennai Milagai Podi seasons fried eggs directly in the pan. The roasted lentils, chilli and sesame create texture while curry leaves and ghee reInformationrce the South Indian flavour profile.
The Secret: Keep the heat moderate after adding podi. High heat can scorch the chilli, sesame and roasted lentils before the eggs are ready.