Kodiguddu Porutu (Egg Porutu)

I’ve got this recipe from a very old cook book which our appa bought for amma. It was a reprint of a very old cook book and I still remember getting confused with the terms the lady has used for  measuring the quantity of ingredients. We can start feeling the taste when we are reading the preparation procedure given in the book ;). When I first prepared this porutu (somewhere in 2001) which is nothing but scrambled egg but sans onion and chilli, it was an instant hit in the family. Egg fried in ghee with pepper powder and salt fils the kitchen with a nice aroma that you’ll want to eat it directly from the pan. Another important thing about this dish is it will not take more than 5 minutes no matter how much quantity you want to cook. I’ve posted another version of scrambled egg here.


Eggs: 4

Salt: as per taste

Pepper Powder: as per taste

Ghee (clarified butter): 1 tablespoon



1. In a vessel, beat egg yolks along with salt and pepper powder until there are lots of bubbles.

2. In a pan, heat ghee and pour the egg mixture. Scramble the eggs on the medium heat until cooked.

3. Remove from heat and serve hot with chapati, puri or dosa.


Note: Beating egg yolts untill ther e are lots of bubbles ensures fluffy porutu. You can also add some butter while beating the eggs to make it even more fluffy.


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