My grandma’s omelette curry is an absolute childhood favourite. She used to prepare it in an uruli made of indallium, which I wanted to recreate but that quality of metal is no longer available and I had to resort to my usual utensils. Usually, boiled eggs were the standard curry in Kerala households. But my grandmother, who we called Valyamummy, created a highly original dish by preparing the omelette in a coconut milk curry base.
Especially on Friday, when we used to take lent from meat, this was the standard dish that she used to prepare. She used to feed us mouthfuls of this dish with her own hands, which is a cherished memory. This is undoubtedly a family heirloom recipe, which my mother and I have gone on to make, a favourite for my children as well.
How to prepare omelette curry in 3 steps?
- Prepare a thick omelette and cut into squares.
- Prepare the curry base by sauteeing onions with ginger garlic paste and spices. Add tomato and cook until oil starts to leave the sides.
- Add coconut milk and omelette pieces and simmer.
What to serve with?
This dish tastes great with rice, roti, noolappam, Kerala porotta and appam.
Grandma’s Omelette Curry
Ingredients
For Omelette
For Curry Base
Instructions
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Finally chop 2 medium onions. Saute until it is light brown. Transfer to a bowl.
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Break eggs into the bowl with sauteed onions. Add chillies, curry leaves, salt, pepper and chilli powder. Whisk well.
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Heat a skillet, add coconut oil. Pour whisked eggs, draw egg from the edges to the centre. Once egg is almost cooked, fold. Turn over and cook. Once both sides are cooked, transfer to a plate. Cut into small squares.
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Pour 2 tbsp of oil, add 1 sliced onions. Saute until brown. Add ginger garlic paste, saute for a min. Add chilli powder, turmeric, coriander powder, salt and saute for 2 min. Add sliced tomatoes and cook until mushy and oil starts leaving the sides.
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Add coconut milk, curry leaves and simmer. Adjust salt and add vinegar. Add omelette and sprinkle garam masala. Simmer for few min. Rest for 10 min. Serve warm.
Note
Tomato - 1/2 cup tomato puree can be used instead of sliced tomatoes.
Coconut milk - Add 1.5 cups of water to 3 cups of grated coconut and extract milk. Or you can use coconut milk powder for this recipe. Add 1.25 cups of hot water 1/2 cup of coconut milk powder.
Thick omelette - Here for this recipe, I have used a 10 inch skillet to make the thick omelette. Either you can fold the omelette in half or fold both the sides to the centre to make a rectangle omelette.
