Egg recipe · lunch, dinner
Omelette curry
ஆம்லெட் குழம்பு (omelette kuzhambu)
Serves 3 · 30 min
Thick omelette pieces simmered in a coconut-tomato gravy. A Tamil home favourite.
5 gnet carb / serving
13 gprotein
19 gfat
3.5 gfiber
240kcal
Estimated per serving from USDA FoodData Central and Indian Food Composition Tables 2017 values for the raw ingredients. Real numbers vary with brands and portions.
Ingredients
- 5 eggs
- 60 g onion
- 100 g tomato
- 40 g grated coconut
- 1 tbsp gingelly oil
- kuzhambu powder, fennel, curry leaves, turmeric, salt
Method
- Make a thick omelette with the eggs, half the onion and salt; cut into squares.
- Fry fennel, curry leaves and remaining onion; add tomato and powders.
- Grind the coconut, add with 1 cup water and simmer 8 minutes.
- Add the omelette pieces and simmer 3 minutes.
Recipe credit: tamilpaleorecipes.com.