MUTTA PULI ( Tangy egg omelette curry)

This is a delicious and very simple curry. It is usually prepared in the same way you make fish curry.


INGREDIENTS


Egg -----------------------2 
Ginger garlic paste or crushed ginger and garlic ----1/2 tsp
Small onion--------------6,chopped and slightly crushed
Tomato-------------------1 medium sized,sliced
Green chilly-------------1,slit length wise
Tamarind----------------1 small lemon size(soak in warm water and extract juice)
Coconut milk-----------1/2 cup
Turmeric powder------1/4 tsp
Red chilly powder-----1 tsp or to taste
Coriander powder-----1 1/4 tbsp
Oil-------------------------1 1/2 tbsp
Mustard seeds---------1/2 tsp
Dried red chilly--------1
Fenu greek seeds-----1/4 tsp
Cumin seeds------------1/4 tsp
Curry leaves------------a sprig
Coriander/cilantro leaves to garnish
Salt as needed


METHOD

1. Slightly beat eggs in a bowl with little salt in it.
2. Now in a medium low heat pan add oil and pour egg to it and spread evenly.Flip and cook both sides.Note: Do not keep the heat in high as the egg will become hard and brown.Make medium thin omelette.
3. Transfer the omlette to a plate and cut in to medium sized diamond or square shapes.Keep it aside.
4. Now in a medium heat pan or vessel add oil and sputter mustard seeds,dried red chilly,cumin seeds,fenu greek seeds,cumin seeds and curry leaves.
5. Then add ginger garlic paste and saute till the raw smell goes.Do this in low flame.
6. Then add crushed small onions and saute for 2 seconds in medium flame.
7. Next add green chilly and tomatoes.Saute till soft.
8. Then add turmeric powder,red chilly powder and coriander powder to it and saute till the raw smell goes.
9. Then add tamarind water and needed salt. Bring it to a boil.
10. Then add cut omelette pieces and slow cook for 5 minutes.
11. Next add coconut milk to it and switch off the flame.
12. Transfer this to a serving bowl and garnish with chopped coriander leaves.
13. Serve with plain rice.

Option: You can use dry roasted (till light golden brown color)and ground coconut paste instead of coconut milk for keeping this curry for more than a day.

Step 2

Transfer to a plate

Step 4 to 8

Step 8 to 11

Step 12