Omelette and Omelette Curry

This omelette and omelette curry are recipes of my grandmother’s, as remembered by my mother.

(a) Omelette

Time taken: 6 – 7 mins

Serves 2



  • Eggs – 2
  • Onion – ¼
  • Green chilli – 1
  • Salt and pepper, to taste
  • Sesame oil (gingelly oil) – 1 tbsp


  1. Finely chop the onion and chillies.
  2. Whisk the two eggs. Add the salt and pepper and the chopped onion and chillies and whisk them together.
  3. Heat 1 tbsp of sesame oil in a pan on low heat. Pour the egg mix in the pan and fry for about 2-3 minutes. Flip to the other side and cook for another 2 -3 minutes so that both sides are well-cooked and browned.
  4. Remove from heat and serve as is or use in omelette curry.

(b) Omelette curry

Time taken: 20 mins

Serves 2

Omelette curry


  • Omelette
  • Fenugreek seeds – 1 tsp
  • Onion – ½ , chopped
  • Curry leaves – 1 sprig
  • Tamarind extract – ¼  cup
  • Coconut milk – ½ cup
  • Curry powder – 2 tsp
  • Sesame oil – 1 tbsp


  1. Cut the omelette into pieces and keep aside.
  2. Heat a tbsp oil in a pan and sauté the fenugreek seeds, chopped onion and curry leaves.
  3. Add the tamarind juice and cook for a few mins.
  4. Then add the coconut milk and curry powder and salt, to taste.
  5. Cook for about 6- 7 minutes till the curry comes together and gravy thickens and then add the omelette pieces. Cook for a minute or two before removing from heat.
  6. Serve with rice or pittu.

Recipe source: Raji Thillainathan.


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