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Omelette Curry Recipe | Chettinad Egg Curry
Omelette Curry Recipe: Every dish has a story - of how it came about and subsequently developed. It is usually an innovation due to the availability or lack of availability of ingredients, or experimentation by trial and error by some good soul with an unconventional mind, stumbling upon a recipe that gains popularity over the years. Often, disparate cultural influences find their way into one pot, making for delicious results. Omelette curry is one such dish.
Our Omelette Curry recipe is a deliciously unique dish – a steamed masala omelette that is cut into squares and immersed in a piquant Chettinad curry. This is a distinct egg curry recipe born out of a fusion of techniques and ingredients; the curry traditional Chettiar, whereas the steamed masala omelette a throwback to the days of the British Raj, creating a new dish with perfectly balanced taste and texture.
We love egg curry recipes, and omelette curry is one of our favourites. It’s a great way to turn your delicious Indian masala omelette into a scrumptious meal. Omelette Curry is a bit of an elaborate recipe with several steps, but the final result is rewarding and more than worth the slight effort.
This special recipe is from the book “The Bangala Table: Flavors and Recipes from Chettinad”. It is loved by everybody who visits The Bangala, a fine hotel in the town of Karaikudi, Tamil Nadu with arguably the best Chettinad food available in the country.
Learn how to make tasty egg curry with this easy omelette curry recipe video. Find the detailed cooking method, ingredients, preparation time, and cook time required to achieve the perfect Omelette Curry right here on Yummefy.
And if you’re in the mood to try other delicious egg recipes then you must taste our:
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RECIPE
INGREDIENTS
Wet Paste:
2 tablespoons vegetable oil
1⁄4 cup fennel seeds (saunf)
1⁄4 cup cumin seeds (jeera)
2 tablespoons white poppy seeds (khus khus)
65 grams garlic, (about 27 plump cloves garlic), peeled
4 1⁄2 teaspoons roasted chana dal (bengal gram), hulled and split
100 grams coconut, (about 1 cup), grated
Omelette:
5 medium eggs
1⁄4 teaspoon salt, or to taste
2 green chillies, fresh, finely chopped
1⁄4 teaspoon turmeric powder (haldi)
75 grams onions, (about ¾ medium onion), peeled and finely chopped
1⁄2 cup coriander leaves, fresh, finely chopped
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3 tablespoons vegetable oil
3⁄4 teaspoon fenugreek seeds (methi dana)
3⁄4 teaspoon fennel seeds (saunf)
50 grams onions, (about ½ medium onion), finely chopped
80 grams shallots, (about 15 medium shallots), peeled and halved
30 grams garlic, (about 12 plump cloves garlic), peeled and halved
20 curry leaves
4 teaspoons coriander powder
1 tablespoon red chilli powder, mild, preferably made from goondu milagai
1⁄2 teaspoon turmeric powder (haldi)
1⁄2 cup fresh tomato puree
1 1⁄4 teaspoons sea salt, or to taste
COOKING METHOD
- Add oil to a large kadhai or wok over medium high heat. When hot but not smoking, add fennel seeds, cumin, poppy seeds, and garlic. Stir well. After 30 seconds, add bengal gram (roasted chana dal) and coconut. Stir briefly for 1 to 2 minutes and remove from heat.
- Once cool, grind on an ammi or run in a wet grinder / blender adding a little water (2 to 4 tablespoons, or as needed) to make a wet paste. This should yield about 1 2/3 cup paste. Set aside.
- In a small bowl, beat eggs for about a minute, then add with salt, chillies, turmeric, onion, and coriander leaves; beat again. Pour egg mixture into an oiled cake tin or other oiled deep flat plate and place in a steamer. If you do not have a steamer handy, then take a kadhai or wok and place a small metal bowl upside down in the center of the kadhai, gently pour hot water till halfway up the side of the metal bowl and place the oiled cake tin with egg mixture on the metal bowl. Note that the water should not touch the cake tin. Turn heat on, and steam, covered for 8 to 10 minutes. Remove plate from the steamer and cut omelette into 2-inch squares. Set aside.
- In a large saucepan over medium high heat, add oil. When hot but not smoking, add fenugreek seeds and fennel seeds; give them a good stir. Toss in onions, shallots, garlic, and curry leaves. Stir well for about a minute. Follow with coriander powder, red chilli powder, and turmeric powder, sauté for 3 minutes. Add fresh tomato puree, stir, then add 1/3 cup wet paste and sea salt. Stir well to make sure paste breaks up and blends into the masala.
- Continue cooking till you notice the oil separating from the masala. Add 2 cups water, making sure all brown bits are scraped up from bottom of pan. Cover and cook for another 10 to 12 minutes.
- Add the omelette squares to the curry, stir well to coat and serve hot.
Cook’s Note: The wet paste recipe makes much more than required in this curry. It is used for several other curries and the extra paste can be stored frozen in a sealed container for up to 6 months
Credits: “The Bangala Table: Flavors and Recipes from Chettinad” by Sumeet Nair, Meenakshi Meyyappan, with Jill Donenfeld.
Serves: 6 as part of a larger meal
Prep Time: 35 minutes
Cook Time: 55 minutes
- Add oil to a large kadhai or wok over medium high heat. When hot but not smoking, add fennel seeds, cumin, poppy seeds, and garlic. Stir well. After 30 seconds, add bengal gram (roasted chana dal) and coconut. Stir briefly for 1 to 2 minutes and remove from heat.
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