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Chettinad Egg Omelette Gravy Recipe

Chettinad Egg Omelette Gravy is a popular Indian Curries
Author :
 
On :
Monday, 20 June, 2016
Category :
Non-Vegetarian
Course :
Curries
Cuisine :
Indian
Technique :
Stewed
Difficulty :
Medium
Servings :
Serves 6
RATINGs :
Rated 2 based on 100 votes
2

Ingredients

  • Ingredients for the omelet: 6 - eggs
  • 1/2 cup - minced Onion
  • 1 tsp - Ginger Garlic paste
  • 1 - chopped Green chilli
  • Curry leaves, a few chopped finely
  • 1/4 - chopped Tomato (optional)
  • To grind for eggs: 2 tsp - grated Coconut
  • 1 tsp - saunf/fennel
  • 1 tsp - Khus Khus
  • 1/2 tsp - Turmeric powder
  • 1 tsp - pepper powder
  • Salt to taste
  • 1 tsp - roasted gram
  • For the gravy: 20 - small Onions or 2 chopped big Onions
  • 2 chopped - Tomatoes
  • Tamarind, a little (too much of Tamarind will not be good)
  • To grind for masala:
  • 10 - Garlic
  • 1.5 cup - coconut, grated
  • 1 tsp - Khus Khus
  • 1/2 inch piece - Ginger (optional)
  • 2 tsp - chilli powder
  • 2 tsp - coriander powder
  • 1 tsp - Turmeric powder
  • For seasoning:
  • 2 - Clove
  • 1-inch piece - Cinnamon
  • 1 - Cardamom
  • 1 tsp - Fennel seed
  • Curry leaves, a little
  • How to Make Chettinad Egg Omelette Gravy:

    1. To make omelette: Grind all ingredients, mix with well beaten egg.
    2. Set aside for 10 min; then make omelette as usual. (Make them small.)
    3. Procedure for gravy:
    4. Heat 1 tsp ghee, temper; fry onions, tomato, curry leaves.
    5. Add ground masala, chilli, coriander and turmeric powders, fry well.
    6. Add water and cook covered till raw smell has gone.
    7. Add tamarind extract, boil once.
    8. When raw tamarind smell disappears, add 1/2 tumbler water to the gravy.
    9. When it starts boiling, add omelettes and cook till it boils again.
    10. Switch off the stove, add chopped coriander leaves and serve.



     

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