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Main Course

Omellette Curry

A deeply satisfying omellette curry simmered slowly with freshly ground spices and coconut. The kind of gravy that thickens as it rests and rewards patience with layered, rounded flavour.

Ingredientsfor 5 servings

4 nos Eggs
1 tsp Onion — chopped
1 tsp Green chillies — chopped
Salt, to taste
1 tsp Turmeric powder
Whole garam masala A, a few
1 tsp Cunmin seeds (Jeerakam)
4 Bay leaves Vazhana ela (Karuga)
1/4 cup Onion paste
Ginger garlic paste - 1/4 cup
1 cup Tomato — chopped
1/2 cup Curd
2 tsp Red chilly powder
1 cup Water
Oil, to taste
Coriander leaves — for garnishing

Preparation

Step 1
Pour oil into a pan and heat it and spread it evenly on it.
Step 2
Beat the egg with onion, green chillies, salt and turmeric powder.
Step 3
Make an omellette and cut them into 6 equal portions.
Step 4
Set a pan over medium heat and pour in the oil.
Step 5
Add cumin seeds, whole garam masala and bay leaves into it.
Step 6
Add the rest of the ingredients and fry it for few minutes, until the oil starts to separate from the sides of the pan.
Step 7
Add water and allow it to boil.
Step 8
Add the pieces and cover it for 10 minutes.
Step 9
Garnish it with chopped coriander leaves.
Step 10
Serve while still hot with rice or chappathis.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

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Main Course

Omellette Curry

A deeply satisfying omellette curry simmered slowly with freshly ground spices and coconut. The kind of gravy that thickens as it rests and rewards patience with layered, rounded flavour.

Ingredientsfor 5 servings

4 nos Eggs
1 tsp Onion — chopped
1 tsp Green chillies — chopped
Salt, to taste
1 tsp Turmeric powder
Whole garam masala A, a few
1 tsp Cunmin seeds (Jeerakam)
4 Bay leaves Vazhana ela (Karuga)
1/4 cup Onion paste
Ginger garlic paste - 1/4 cup
1 cup Tomato — chopped
1/2 cup Curd
2 tsp Red chilly powder
1 cup Water
Oil, to taste
Coriander leaves — for garnishing

Preparation

Step 1
Pour oil into a pan and heat it and spread it evenly on it.
Step 2
Beat the egg with onion, green chillies, salt and turmeric powder.
Step 3
Make an omellette and cut them into 6 equal portions.
Step 4
Set a pan over medium heat and pour in the oil.
Step 5
Add cumin seeds, whole garam masala and bay leaves into it.
Step 6
Add the rest of the ingredients and fry it for few minutes, until the oil starts to separate from the sides of the pan.
Step 7
Add water and allow it to boil.
Step 8
Add the pieces and cover it for 10 minutes.
Step 9
Garnish it with chopped coriander leaves.
Step 10
Serve while still hot with rice or chappathis.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.