Fried Hard-boiled eggs – Somberi Series

fried hard-boiled eggs,varutha muttaiAs promised, I am posting another Somberi recipe. This recipe is so simple, I can imagine people especially all the veterans, the kitchen killadis, and the mamiyaars (mils) dismissing this as not fit to be called a recipe at all. But hey, I have a duty to my fellow somberis and I don’t mind the flak.  The entire dish takes 15 minutes maximum and it tastes great. It’s a wonderfully simple way to jazz up plain hard boiled eggs and make it count for one more side-dish. These spiced eggs are also a great option for lunch boxes as they’re dry, they keep well and aren’t vegetable (for those fuss-pots).

For a little background and cultural aspect, we make these fried eggs by the dozen during the “Aadi month koozh oothare” festival. These spiced fried eggs make a great combo with koozh and are a trademark side-dish during the koozh festival at our home.  You know Koozh? It is Kezhvaragu (Ragi) porridge usually served during the Tamizh month of Aadi at Amman temples and at homes. Typically relatives are invited to share the koozh which is served along with fried eggs, karuvadu kozhambu (dried fish gravy) and muranga keerai poriyal (stir-fried greens). Until I got married, Aadi only meant Aadi thallupadi (discount sales). Only after marriage did I notice the blaring speakers outside temples, the firewalking, the saami aadare folks, the women making pongal atop wood-fired stoves and koozh. Aadi is very important in my husband’s place – Aadi velli, Aadi perukku, Aadi pooram, all aadi prefixed festivals are fastidiously celebrated.

You can make these fried eggs any time of the year. They’re quick, simple and super-tasty.

Preparation time: 5 mins
Cooking time: 15 mins
Serves: 4


Hard boiled eggs – 4
Red chilli powder – 2 tsp
Turmeric – 1/4 tsp
Oil – 1 tbsp
Mustard seeds – 1/2 tsp
Curry leaves – 1 stem
Salt to taste


1.      Hard-boil eggs and set aside.

2.      In a small bowl, mix together red chilli powder, turmeric powder and salt along with a little water to a not too runny marinade.

3.      Slice each egg length-wise into two. Gently roll one slice at a time in the marinade to coat evenly on all sides and set aside.

4.      In a shallow pan or tawa, heat oil. When hot, add mustard seeds and when they’ve spluttered, add curry leaves.

5.      Gently place the eggs on the tawa and roast on one side for 1-2 minutes. Then turn over and let roast for another 1-2 minutes or until you don’t see any wet marinade on the eggs.

6.      Switch off. Serve hot as a side dish with rice.

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