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Thursday, December 30, 2010

Muttai Omelet Kuzhambu (Egg Omelet Gravy)

Muttai Omelet Kuzhambu (Egg Omelet Gravy)
Those who love eggs will be excited to taste different recipes of eggs. I have tried to make gravy with the omelets. I have heard that in some parts of Tamilnadu this gravy is a usual one. I was not able to gather any authentic recipe of the same. So I have made a trial. The gravy turned out good. So you people can certainly give the recipe a try. An easy and handy recipe when we are short of vegetables or time.
Ingredients for the omelets
Eggs -4
Minced onion -1/2 cup
Turmeric powder -1/2 teaspoon
Pepper powder- 1 teaspoon
Chopped green chili -1
Salt to taste

There are different ways of making this omlette. If you have time and patience it can be baked in the oven. As my readers know, I am allergic of using my oven; I made the omelets in my dosa pan. The thing to be noted while making the omelets is that it should be made thick.
Another way is to pour the mix in kuzhi paniyaram moulds and make egg paniyarams.
Easiest is the regular way of making omelets but little thicker. If you make like this or bake then after making cut into small pieces and keep aside
Ingredients for the gravy
Small onion -20 or chopped big onion -2
Garlic -20
Tomato -2
Tamarind –little (as shown) (too much of tamarind will not be good)
Sambar powder-2 teaspoons
Coriander powder- 2 teaspoons
Turmeric powder -1 teaspoon
Curry leaf –little
For seasoning
Mustard-1 teaspoon
Fenugreek-1/2 teaspoon
Fennel seed-1 teaspoon
Curry leaf-little
Procedure to make the gravy
The gravy is the normal puli kuzhambu that we make. But for the beginners sake I repeat.
Mix the tamarind and the salt needed in two to two and half cups of water.
Drain it and keep aside
Keep the kadai in the stove
Pour 1 table spoon of gingili oil or any other oil you use for cooking
Season the gravy with the items given for seasoning
Add the onion, garlic and tomato pieces one by one and sauté well for 5 minutes in medium fire
Now add the salt tamarind water into the kadai
After one boil add the sambar powder, turmeric powder and coriander powder.
Keep the stove in medium fire
Cook for 10 minutes
When the gravy has turned to half the quantity add the cut omlette pieces.
Cook for 3 more minutes
Remember that the omelet pieces will become little big after boiling
So make the pieces little smaller.
Heat the gravy before serving


Cham said...

Happy New Year to u and ur family Aunty!
We make this one like kurma, adding tamarind sounds tasty for me!

supriya said...

Dear Aachi,
Puthaandu Vazhthukkal.
This is one of my most favourite recipes and it is a special in my hometown...the recipie is same except, I add 1 teaspoon sombu (powdered) and porikadalai or pottukadalai 2 teaspoons (powdered) to the omblette mixture before making the mini omlettes or egg kuzhi paniyarams.The authentic gravy is same as u have said its normal puli kuzhambu,but with added ginger garlic paste and little sombu powder to curry, but still it tastes great without it in the grevy as u have mentioned in recipe also ,I have tried both.
U rock aachi...let ur service continue...Take care.

Solai Chidambaram said...

thank you supriya for providing the authentic version.Happy New Year to you and your family too.

Shantha said...

Hi Achi,

I make this gravy often but the only diff is I steam the eggs. I mix the eggs, onion, chilli and salt and pour it in a greased cake pan and steam it in the idly cooker. once it is done I cut it into pieces and put it in the gravy. My son loves it and calls it 3D (dimension) egg kuzhambu.

Jyothi said...

Hi Solai Aunty!

You are doing a great job by providing us the secret treasured cuisines of chettinadu.

Job well done Aunty!!!

I tried most of your recipies. All came out well.Tastes delicious and mouth watering even by looks. Your explanation regarding the methodology is extremely awesome.

Wish you and your family happy and prosperous new year aunty!!!

Many Thanks for your valuable contributions and time!

Meenal said...


Thankyou for posting our traditional chettinad recipes. Can you also please share recipes for our traditional Pongal festival in chettinad.


Janani said...

Hello Achi,

I need recipe for thenga pal kangi ... if you know the recipe ... if possible please post.

Skl said...

Hello aunty,
We tried this dish today,it was great,never had this before,Very nice blend of spices,had with dosa,at our traditional home when they want omlette to be thick,they pour the egg mixture on a non stick pan and cover it and leave it on sim,it will puff up,another dish commonly made with egg is they boil,cut into two,marinate the eggs with chillie powder turmeric powder,salt and fry them on non stick pan,goes well with rice and dal,thank you for the wonderful recipe,skl