The translation of Kerala, a South Indian province located at the coast of Malabar, means The Land of the Coconut Trees and so it´s no wonder that coconut is used in an egg recipe, what we called Indian Omlette Kerala Style. For sure coconut is a strange ingredient for an omelette, but it makes it very juicy. Just try it out and for sure You`ll be convinced. While the North Indian cuisine didn`t use coconut, in the Kerala cuisine nearly every recipe includes coconut or coconut products, like coconut milk. If You want to serve a real Indian omlette, just skip the grated coconut in our recipe. To prepare an original Indian omelette, the beaten egg is poured in a cold pan.
© The Foodist
Image: Indian Omelette (Kerala Style)
Recipe: Indian Omelette Kerala Style
clarified butter (Ghee) to fry
1 small red onion, finely sliced
1 tomato, finely diced
1 green chili pepper, finely diced
about 6-8 fresh curry leaves, finely chopped
2 tablespoons freshly grated coconut
coriander (cilantro) leaves, finely chopped
a generous pinch of freshly pounded cumin
freshly ground black pepper
Sauté onion, chili, tomato, curry leaves and grated coconut in clarified butter (Ghee). Whisk the eggs, mix the vegetables in and season with cumin, salt and pepper. Pour the mixture in a cold pan and fry it at low – middle heat until the top side gets dry, then flip over and shut the stove down. Serve the Indian omelette garnished with coriander leaves.