Mar 1, 2013

Omelette gravy...

This recipe tastes like karakuzhambu - the spice, sourness and texture is almost the same. The ingredients are same too.  Egg gravy is usually with boiled eggs or egg poured in. But this one calls for omelettes with lots of onions in it. My mom makes it the best and i think I am good too if not perfect like her. But there you go... moms are moms.. they are just perfect :)

I learnt this recipe from her and have made it loads of times for my family. My mother-in-law love this so much that she learnt it from me :) Now that makes me feel happy... nice mil you see. This pleases taste buds of both kids and elders alike so no one is left out at the meal table.

This tastes best with rice and serves itself as side-dish and gravy too. So you don't have to make another dish when making this one. I like this kind of recipes... less time in the kitchen is more time to do something else for the day

Serves... 4-5 ppl
Serve option... Hot with rice

This is what u'll need....

Egg - 4 nos
Onion - 3
Tomato - 1
Coconut grated - 1 cup
Sambar powder - 1 tbspn
Tamarind - half a lemon size
Turmeric - 1 tspn
Mustard seeds - 1 tspn
Fenugreek seeds - 1 tspn
Curry leaves - few
Oil - 3 tbspn
Salt to taste

Here is the stir....
  • Cut one onion and tomato into big chunks and stash them into a blender. Add the coconut, sambar powder, tamarind, turmeric, salt and blend it to a fine texture
  • Heat 2 tbspns oil in a wide pan and add mustard seeds. When mustard crackles toss in fenugreek seeds
  • Toss in curry leaves and wait for a few seconds for it to splutter completely
  • Mix in the ground paste to the pan and stir
  • Pour a little water to the pan and cook the mixture on high for a few minutes
  • Turn down the heat to low-medium and let it cook for few more minutes until oil starts oozing out. Don't forget to stir occasionally to avoid any burning
  • Meanwhile chop the remaining two onions into fine pieces and transfer them to a bowl. Break open the eggs into the bowl. Sprinkle little salt and pepper and stir it well
  • Heat a tawa and pour little oil in it. When its hot pour in the mixture to make a big omelette. This mixture should give us two thick omelettes. Cook on low flame for some time and then flip to cook the other side too. Take them out and let them rest till the gravy is ready
  • When the gravy is ready and oil starts oozing out, add a cup of water again(if needed) and stir it well
  • Cut each omelette into 4 triangles and drop it into the gravy slowly. Stir it around gently and cook covered for a minute or two

  • Turn off the flame and let it rest for a little while before you serve
  • Omelette soaks up the gravy when you let it rest. Serve hot and enjoy

  • I like to make thick omelettes which soaks up a lot of gravy and makes it taste awesome
  • Stir in red chilli powder if you want some added color but check for spice levels too

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