Motta Thoran (Scrambled Eggs with Coconut)
Mutta Thoran is a straightforward, yet delectable dish crafted with readily available ingredients. I consider Scrambled Eggs With Coconut to be my standout creation. I've been actively exploring tasty egg recipes, and Mutta Thoran has secured its place as my preferred dish, especially when paired with steaming hot rice. Additionally, it serves as an excellent accompaniment to chapatis. What sets Mutta Thoran apart is a subtle twist I've introduced. Here, grated coconut undergoes a delightful roasting process in coconut oil, enhancing the overall flavor of the eggs. Personally, I relish the rich aroma of roasted coconut, finding it uniquely appealing. Eggs, being a universal ingredient, always result in heavenly flavors regardless of the preparation. Given my love for eggs, I am consistently on the lookout for enticing egg recipes.
Ingredients
- 5 Eggs (refer notes)
- 1 medium Onion (chopped)
- 2-3 Green chilli (chopped)
- 1/2 cup Grated Coconut
- A pinch Cumin
- 1/4 – 1/2 tsp Turmeric powder
- 1/2 tsp Crushed pepper
- Curry leaves
- Salt
- Oil (I used coconut oil)
Instructions
- Beat the eggs well and keep it aside. Combine coconut and cumin, using your hands. Heat oil in a pan and add the chopped onion and green chilli.
- When onions become soft (no need to brown), add turmeric powder, salt and curry leaves. Mix well. Add beaten eggs and scramble them.
- When the eggs are half cooked add coconut and jeera. Mix well. Cook for 3-4 mins on low flame. Add 1/2 tsp crushed pepper and mix well. Serve hot with rice, toast, chapati etc.
Notes
I used 2 whole eggs and 3 egg whites. You can make it only with egg whites also. The qty of coconut can be adjusted to suit your taste.
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