By: Payal
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Chettinad omelette is a fiery, flavour‑packed South Indian egg dish known for its bold spices and rustic aroma. If you enjoy spicy breakfasts with a traditional twist, this quick recipe is perfect for you.
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3 large eggs
1 small onion, very finely chopped
1 green chilli, finely chopped
8–10 fresh curry leaves, chopped
2 tbsp fresh coriander leaves, chopped
¼ tsp turmeric powder
½ tsp freshly ground black pepper
½ tsp red chilli powder
½ tsp roasted cumin powder
1 tbsp milk (optional, for softness)
Salt to taste
1–2 tbsp oil
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Crack the eggs into a bowl. Add salt, turmeric, black pepper, red chilli powder, roasted cumin powder and milk. Whisk until the mixture turns slightly frothy.
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Mix in the chopped onion, green chilli, curry leaves and coriander. Stir well so the herbs and spices spread evenly.
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Place a non‑stick or cast‑iron pan on medium heat and add oil. Let it heat properly but ensure it does not start smoking.
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Pour the egg mixture into the pan and spread it evenly. Cook on medium‑low heat until the base becomes golden and the edges lift slightly.
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Gently flip the omelette and cook for 1–2 minutes on the other side. Once crisp at the edges and fully cooked, remove and serve hot.
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