This dish makes me want to go home. I remember Mamma serving this along with puttu for the morning breakfast. She used to also make this when an extra dish is needed for lunch. The aroma and taste of coconut oil, curry leaves and shallots are what makes this simple dish truly special. I’ve had this in many Kerala households where the eggs are made in one thick single omlette and is served divided into smaller pieces.
Ingredients:
Eggs- 3beaten
Coconut oil- 2tbsp,
Shallots – sliced, 1/4cup
Curry leaves – torn, 6
Green chillies- chopped, 1tsp
Salt
Crushed black peppercorns – 1/2tsp
Method:
Heat oil in a pan and saute shallots for a minute. Add green chillies and curry leaves and saute for a couple of minutes more.
In a bowl, beat the eggs with salt and pepper. Add this to the shallots.
Cook eggs till set and turn over to cook the other side.
Fold in half and cut into thick triangles. Serve hot.
Mouthwatering!!! I want it right now with a hot, fluffy porotta!!! Are these the same ones found in Malayali ‘thattu kadas’?
This is relishing.It is there in Kerala’s menu.
Oh yes!!! This is a snack often served with rice for lunch or even with “Puttu” in the morning! 🙂
Oh my…now I am hungry. That looks so GOOD!
Curry leaves and coconut oil with eggs… It’s a first, but sounds interesting.
Ohh this looks so yummy…I never tried this variation
This is the egg uthappam 🙂 My husband makes it often. He loves it!
Delicious! I love omelettes and will have to try this version!
Shalini…Nothing beats the good old Omelette isnt it!
Omelette in coconut oil….. I can only imagine how wonderful that will taste.
have never used curry leaves in an omelette! That must be giving a distinct aroma. Will try it next time with curry leaves!