Ingredients: 2 Whole Eggs,1 Onion – finely chopped,1 Green Chilli – finely chopped,1 sprig Coriander (Dhania) Leaves,Salt – to taste,1 Onion – chopped,2 Green Chillies,1 tablespoon Coriander (Dhania) Seeds,2 tablespoon Whole Black Peppercorns,1 inch Ginger,4 cloves Garlic,5 sprig Coriander (Dhania) Leaves,2 sprig Mint Leaves (Pudina),1 Tomato,2 tablespoon Fresh coconut – grated,1 tablespoon Poppy seeds,1/2 cup Hung Curd (Greek Yogurt),1 tablespoon Turmeric powder (Haldi),Salt – as per taste,2 tablespoon Sunflower Oil,1 Cinnamon Stick (Dalchini),1 Cardamom (Elaichi) Pods/Seeds,2 sprig Curry leaves,1 Onion – chopped,1 sprig Coriander (Dhania) Leaves – for garnish
Time in minutes: 60 Servings: 4 Course: Lunch Diet: Eggetarian
Instructions: We begin making the Mudaliar Style Omelette Curry Recipe by breaking the eggs and whisking it with onions, coriander leaves, green chillies and salt.Heat an omellete pan with oil and pour the egg mixture when it is hot, flip it over and cook on the other side as well. Fold the omelette and cut them into strips.Now grind the ingredients for onion paste into a smooth paste and keep it aside.Next grind the coconut and poppy seeds into a smooth paste and keep it aside as well.Heat a kadai with oil, temper the cloves, cinnamon stick, cardamom and curry leaves till the aroma is released.Next add the onions and fry for few minutes till it turns golden brown. Now slowly add in your onion paste mixture and fry them till the raw smell of the masala goes away.Once done add in the coconut mixture and fry again for about 20 minutes.Next you can add in the yogurt whipped with turmeric powder and salt and slow add and mix well. You can add some water at this stage and leave it to boil. Boil for another 20 minutes.Pour the curry over the omelette and garnish with few coriander leaves. Serve the Mudaliar Style Omelette Curry Recipe with whole wheat Malabar parotta or simply with Phulka Recipe (Roti/Chapati) – Puffed Indian Bread and Carrot and Beans Thoran (Subzi Recipe) to complete your Sunday meal.