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

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