Chettinad Scrambled Eggs Recipe

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Eggs – 4
Turmeric Powder – 1/4 tsp
Salt – 1/2 tsp
Onions – 1/2 cup, finely chopped
Green Chilli – 1/2, finely chopped
Cashew Nut – 2 tblsp, halved and roasted (optional)

For the Tempering:
Oil – 2 tblsp
Curry Leaves – 3
Black Mustard Seeds – 1 tsp
Urad Dal – 1 tsp

1. Beat the eggs with the turmeric powder and salt.
2. Set aside.
3. For the tempering, put the oil in a frying pan over medium heat.
4. When the oil is hot add the remaining tempering ingredients.
5. Fry over medium heat, till mustard seeds splutter and dal is golden, for about 30 seconds.
6. Add the onions and green chilli.
7. Stir-fry for a minute.
8. Add beaten eggs to the pan.
9. Stir continuously till the eggs are cooked.
10. After the eggs are cooked, add cashew nuts if desired.
11. Toss and serve hot.

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