With our changing lifestyles, our diets have evolved too, and, many favourites from a generation or two ago no longer appear at the table as casually as they once did.

For years we’ve been hearing that, in the interests of a healthy diet, we should drop the eggs, cut back on the coconut, and only dabble with ghee. Well, things have come full circle, and these days we’re being told that eggs are not so bad after all, ghee is actually good for you, and darned if coconut isn’t being touted as the new wonder food! (All in moderation, of course.)

Back in a less complicated time, you’d take these three unfairly demonized  foods – coconut, eggs and ghee, and, without batting an eyelid, combine them in one simple dish to make something like thengé-motté pajji.

Somewhere between a chutney and scrambled eggs, thengé-motté pajji is an old family favourite that sort of fell off the radar, in that period when the principal ingredients got such a bad rap.

My paternal grandfather loved this simple preparation combined with akki otti, but it’s just as delicious with dosas as it is terrific on toast. It’s genius in its simplicity, and utterly delicious.

As Oscar Wilde is famously quoted as saying: “Everything in moderation, including moderation.” So try it this Sunday, for breakfast or brunch, and eat like there’s no tomorrow!

Thengé-motté pajji

Coconut and egg chutney

• 2 cups fresh, grated coconut
• 3-4 green chillis, or to taste
• 1/2 cup packed fresh coriander leaves
• 1 1/2 tbsp lime or lemon juice
• Salt to taste

Grind the above ingredients to a coarse paste.

• 2 eggs, lightly whisked
• 1/4 cup diced shallots
• 2 tbsp ghee

Heat the ghee in a wide pan. Add the diced shallots and the ground coconut mixture. Stir to mix and cook on medium-low heat to allow some of the moisture to evaporate.

When the coconut begins to look a little grainy, in about two minutes, add the beaten eggs, and mix in. Continue cooking, stirring gently, until the egg is set to your liking. (The dominant flavour should be the tangy coconut chutney, with the eggs adding creaminess. The shallots should retain a little bit of bite.)

Remove from the heat  and garnish with a little finely chopped coriander and green chillis (optional).

Serve warm.

Don’t chicken out, give it a try! 🙂