Tuesday, December 15, 2020

Omlet Molly or Omlet Curry

Advent is on, but we have not given up on eggs. Hence eggs happen to end up on our dinner table usually. Isn't that an easy option, no matter whether it is advent or lent or any lazy night dinner. I have some egg recipes which I keep rotating to avoid boredom. So it always seems fancy for the picky eating kido to finish his dinner without fuzzing on it.

This omlet curry recipe was borrowed from my Mom's home science book. Everytime I visit home, I make sure I go through her book, and make a note of recipes that I could recreate in my kitchen. Apparently I have seen a shift in the taste over the years. I was just glancing  through my recipe stash and realized that when I started my blog I had plenty of time in hand and I always used to pick the most difficult or challenging recipes which are time consuming and fancy. These days the recipes are picked only if it is simple, impressive and serves to help us survive :). This omlet curry recipe was ignored back then, but this time, while browsing through the recipe book, I just couldn't miss noting down this recipe. It is simple and requires minimal or everyday pantry items. So this is a star recipe for those rain days when you are running low on groceries or just running low on your energy to cook, yet the desire to have a yum meal is high.

  1. 4 eggs
  2. 4 tbsp of milk
  3. 3/4 cup of sliced onion - preferably red onions
  4. 1 tbsp of finely chopped ginger
  5. 1 tbsp fo finely chopped garlic
  6. 2-3 green chillies, slit length wise
  7. 2 cardamom
  8. 2  cloves
  9. 1 stick of cinnamon
  10. 1/2 tsp of garam masala
  11. 1/2 tsp of pepper powder
  12. 1 1/2 cup of thin coconut milk
  13. 1/2 cup of thick coconut milk
  14. A strand of curry leaves
  15. Oil for omlets 
  16. 2 tbsp of oil
  17. Salt to taste
  18. 1 tsp of butter
  19. 1 large tomato sliced


  • In a bowl, break in the eggs. Add 4 tbsp of milk and salt. beat it well.
  • In a pan, melt the butter. Once the butter is melted, turn the heat to medium. Swirl the pan, to spread the melted butter in the pan. Add the beaten egg mixture and spread it to make a omlet. Do not cook the eggs completely. As soon as it is ready to be flipped, fold the omlet in half, so that it forms a semi circle . Cook for a minute. Remove it on to a plate and cut out strips of 1 inch. Place it aside. 
  • Heat 2 tbsp of oil in a pan. Add cardamom, cloves and cinnamon. When they splutter, add ginger, garlic, curry leaves and green chillies. Let them loose their rawness. Now add sliced onion and salt and mix it. 
  • Once the onion turns tender, add garam masala and pepper powder. Give it a mix and add the thin coconut milk. Let it come to a boil.
  • Add the omlet pieces. Let it get heated untill it starts to boil. Add the thick coconut milk and stir it well. Now line the sliced tomatoes on top of the curry(as shown in the picture). Cover the pan and let it cook on low heat for another 3-4 minutes. 
  • Remove it from the heat and serve it hot with Appam, Parotta, Bread or Chapathi.

  • Make sure to not overcook the omlet. When making omlet, it can be half cooked, because you will anyways end up cooking it in the gravy too. If the egg is overcooked, it will not be soft when the curry is ready.
  • If you do not have the luxury of making fresh coconut milk at home, canned coconut milk is good enough. You could adjust the thickness of the coconut milk for the gravy accordingly. 
  • You could use roasted cashews and fried raisins to garnish your Omlet curry if you wish to.

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