Chettinad omelette curry

Chettinad cuisine is characterised by its complex nature, featuring spicy flavours and a rich array of spices. The cuisine originated from the trade of the Chettiar community with the outside world.

This is a curry that is different in many ways. The base is a robust tomato-based sauce that is pungent with spices. It is topped with a light and fluffy topping that counterbalances the spicy curry. Together, the curry is divine; it packs a punch and is filling. What was unique, at least to me, was the method of steaming the omelettes. They turn out sublime, light and fluffy, as compared to the fried versions.

This South Indian cookbook brings to my shelf the unique cuisine of the Chettinad Tamils in South India. This now popular cuisine is known to be extremely spicy, complex, and distinct. This book is a wonderful collection of recipes that make this cuisine accessible to us at home.

For more recipes from this cookbook, click here.

Ingredients:

For the wet paste:

1 tablespoon fennel seeds

1 tablespoon cumin seeds

1 tablespoon poppy seeds

1 tablespoon split Bengal (chana) dal

4 tablespoons grated coconut

10 cloves of garlic

1/2 cup water

For the curry:

3 tablespoons oil

1/2 teaspoon fenugreek seeds

1/2 teaspoon fennel seeds

1/2 onion, finely diced

15 shallots, peeled and left whole

12 cloves garlic, sliced

20 curry leaves

4 teaspoons ground coriander seeds

2-4 teaspoons chilli powder, or to taste

1/2 teaspoon turmeric

2 tomatoes, puréed smooth

Salt, to taste

Cilantro to garnish

For the omelette:

4 eggs, lightly beaten with salt.

1-2 green chillies, minced

1/4 onion, finely minced

1/4 teaspoon turmeric

Salt, to taste

4 tablespoons cilantro, minced

To make the paste, lightly toast the fennel seeds, cumin seeds, poppy seeds, Bengal gram and grated coconut individually till each is lightly coloured and aromatic. Cool completely and add to a blender with the garlic and water. Blitz till the paste is very smooth. This will take about a minute to get the poppy seeds to break up.

To make the curry, heat the oil in a large pot and add the fenugreek seeds and fennel seeds. Sauté for 20 seconds and add the onions, shallots, garlic, and curry leaves. Cook on low heat for 3-4 minutes, until the onions are soft and translucent.

Add the ground coriander, chilli and turmeric and give the mix a quick toss. Add the ground wet paste and fry for 4-5 minutes, until the paste is dry and the oil is pooling along the sides. The paste will give out a lovely aromatic smell. Add the tomatoes and salt and cook till the tomatoes are incorporated into the paste, about 10 minutes. The sauce should be thick, resembling a lovely pasta sauce—taste for salt and spice.

For the omelette, mix all the ingredients and whip till the eggs are foamy, about 3-4 minutes. Spray a steamer tray with oil and pour in the egg mixture. Steam for 6-7 minutes.

While the eggs are steaming, heat the curry. Ladle onto a shallow platter. When the eggs are steamed, carefully open the steamer, being careful not to burn yourself. Remove the hot tray and slowly slide out the omelette onto the curry. Garnish with cilantro. Serve immediately while the eggs are still hot and fluffy. Garnish with cilantro.