Omelet avial recipe

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Prep Time:0 minutes | Cooking Time:1 hour
5 stars - based on 1 votes

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on on on on on 1 - Excellant!

INGREDIENTS:

  1. -- For making omelet --
    1. Egg - 2
    2. Finely chopped onion - 1
    3. Finely chopped green chili - 1
    4. Salt - to taste
  2. -- For Avial --
    1. Shredded coconut - 2 tablespoon (tbsp.)
    2. Shallot (sambar onion) - 3
    3. Cumin seed - 1 teaspoon (tsp.)
    4. Chili powder - 1 teaspoon (tsp.)
    5. Turmeric powder - 1/2 teaspoon (tsp.)
    6. Salt - to taste
  3. -- For tempering --
    1. Oil - 1 tablespoon (tbsp.)
    2. Mustard seed - 1/2 teaspoon (tsp.)
    3. Fenugreek seed - 1/4 teaspoon (tsp.)
    4. Curry leaves - 5
    5. Copped onion - 1 tablespoon (tsp.)

PREPARATION:

  1. -- Making omelet --
    1. In a bowl break eggs, add chopped onion, chopped green chili, salt to taste and beat them well.
    2. Now make a thick omelet.
    3. Now cut the omelet into 4 or 5 slices
  2. Grind coconut, shallot (sambar onion), cumin seeds, chili powder, turmeric powder, salt to taste into a fine paste by adding little water as possible.
  3. Heat oil in a pan, add mustard seed, once the mustard seeds, fenugreek seeds, curry leaves and sauté. Once mustard seed stop splattering add the 1 tablespoon (tsp.) of onion and cook until it turns golden brown.
  4. Now add 1/2 cup of water, salt to taste and bring to boil. After 2 minutes add the omelet and gently cook until the water is evaporated and serve.

NOTES:

  1. Goes well with rasam rice.



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