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, ¼cup
Curry leaves - torn, 6
Green chillies- chopped, 1tsp
Salt
Crushed black peppercorns - ½tsp
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.
Fab says
Mouthwatering!!! I want it right now with a hot, fluffy porotta!!! Are these the same ones found in Malayali 'thattu kadas'?
rudraprayaga says
This is relishing.It is there in Kerala's menu.
shalzzzzz says
Oh yes!!! This is a snack often served with rice for lunch or even with "Puttu" in the morning! 🙂
Kathy Combs (@Kathy29156) says
Oh my...now I am hungry. That looks so GOOD!
obsessivemom says
Curry leaves and coconut oil with eggs... It's a first, but sounds interesting.
nabanita21 says
Ohh this looks so yummy...I never tried this variation
Shailaja/ The Moving Quill says
This is the egg uthappam 🙂 My husband makes it often. He loves it!
Laurel Regan says
Delicious! I love omelettes and will have to try this version!
food passion and love says
Shalini...Nothing beats the good old Omelette isnt it!
Aruna Panangipally says
Omelette in coconut oil..... I can only imagine how wonderful that will taste.
Shilpa Garg says
have never used curry leaves in an omelette! That must be giving a distinct aroma. Will try it next time with curry leaves!